Learn how to make Kala Jamun a festive special dessert recipe by Chef Ruchi Bharani on Rajshri Food.
With festivals around the corner and preparations in full swing, Chef Ruchi is here with a sweet recipe, which you can prepare at home without putting in many efforts. Do follow Chef Ruchi’s steps to make this mouthwatering dessert at home and do not forget to share your feedback in the comments below.
#DiwaliSpecialRecipe#KalaJamun#IndianDessertRecipe
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Ingredients:
For Sugar Syrup
3 cups Sugar
3 cups Water
For Stuffing
50 gms Mawa
1 tbsp Milk Masala powder
1/2 tsp Cardamom powder
3-4 tsp Sugar (powdered)
For Outer covering:
100 gms Mawa, grated
200 gms Paneer, grated
2 tsp Sugar, powdered
3 tsp Corn flour
3 tsp Maida
1 tsp Semolina
1 tsp Ghee
Ghee/Oil for frying
Method of preparation:
For Sugar Syrup’
In a vessel add sugar, water, keep stirring it till the sugar dissolves and the syrup comes to a boil.
Reduce the flame to medium and boil for more 5-6 minutes till you get a sticky syrup.
For Stuffing
In a bowl add mawa and knead it.
Add milk masala powder, cardamom powder, sugar and mix well.
Make small balls of the mixture and keep it aside.
For Outer covering:
In a plate take mawa, knead it into a dough-like shape.
In the same pan add paneer, knead it as well.
Add mawa dough, sugar, corn flour, maida, semolina, ghee, knead all the ingredients together and make it into a dough.
Take a portion of it and make it into a ball.
Into the ball, add the mawa stuffing and keep it aside.
Heat oil or ghee in a vessel and fry the jamuns of medium or low heat.
Once they turn brown, transfer them to the sugar syrup.
Keep the gulab jamun on the flame and let them boil for a minute.
Let the Kala Jam’s soak for 24 hours and they are ready to serve.
Host: Ruchi Bharani
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Pratik Gamare, Shirin Shinde, Akshay Sawant
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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