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Kalajamun

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Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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5

Ingredients

  • 200 g - Paneer
  • 1.5 kg - Sugar
  • 250 g - ground Sugar
  • 50 g - Maida
  • 50 g - khoya
  • 25 g - Arrowroot
  • a pinch - baking powder
  • 1 tsp - essence of rose or kewda
  • A few drops of red food colour
  • Pastry cases

How to Make

  • Grind the paneer to a paste and mix 6 tbsp sugar, maida, arrowroot, khoya and baking powder and knead to a smooth mixture.
  • Take a little of this mixture and mix enough red colour to give it a bright red colour and also 1 tbsp sugar.
  • Form this mixture into tiny balls not bigger than peas.
  • Form the paneer mixture into lime-sized balls around red balls and set aside.
  • Put half a litre of water in sugar and prepare a syrup of one thread consistency.
  • Remove from the fire and set aside.
  • Heat enough ghee for deep frying to smoking.
  • Lower the heat.
  • Fry a few jamuns at a time over a very gentle fire till they turn black.
  • Drain and drop them into the prepared syrup.
  • Sprinkle essence on top and set aside for the whole night.
  • Next morning, drain out from the syrup, roll into ground sugar and put in pastry cases.