KALA JAMUN

Kala Jamun are dark brown gulab jamuns made from paneer and khoya  and  then deep fried and coated with sugar syrup.

For the kala jamuns
2 cups (250 grams) - jamun mawa
2 cups- paneer ( home made)
(can get 1 1/2 -2 cups paneer from 2 lr milk)
1 cup - maida
1/4 cup fine rawa
1 cup sugar powder
oil or ghee - for deep frying

For the sugar syrup :
3 cups sugar + water
few drops rose essence
a few saffron strands (optional)

For the sugar syrup :
In a large pan, combine the sugar with 1/2 - 3/4 litre of water and bring to a boil.
Simmer over a slow flame till the syrup is 1 string consistency.
add 2 tsp milk& remove any impurities which float on top of the syrup .
Add rore essence & the saffron if desired and keep the syrup warm.

For the kala jamuns :
In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
Divide this mixture into 20 equal portions and roll into rounds.
These balls should have no cracks on the surface as otherwise the jamuns will crack while frying.
Deep fry in oil over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).
Drain and immerse in the warm sugar syrup.
(Let them soak for 30 minutes before serving.)
Serve at room temperature.