Black Jamun - Kala Jamun recipe - How to make Kala Jamun.
Kala Jamun is one of the most liked sweets, it is also called black jam, black bananas and rose bananas are made in the same way, but the outer layer of black berries is light and dark. It is harder than the outside and drifruts and juices from inside.
Materials Required - Ingredients for Kala Jamun Gulab Jamun
Lost - 2 Cups (400g)
Paneer - 125 gms or half cup
Flour - Filled up to ½ cup top (75 g)
Sugar - 1 kg (filled up to 4 cups top)
Semolina - 1 table spoon (10 grams)
Cashews - 6-7 (1 table spoon) (finely chopped)
Almond - 6-7 (1 table spoon) finely chopped
Chironji - 1 table spoon
Cardamom - 4 (Curly bitter)
Food Color - 1 Pinch
Baking Powder - ¼ teaspoon
Ghee - For frying black berries
Law - how to make it
Pour the cheese in the plate and crumble, add semolina and baking powder and mash and mash well. Once the cheese is soft, add the flour and mix it and mix it with the help of palm and soften it with good padding. The mixture is ready to make the balls when the mixture is smooth.
Make stuffing
Add chopped, finely chopped cashew nuts, finely chopped almonds, cracked cardamom and 1 teaspoon of sugar for stuffing. Now mix a mixture of Khoya-Paneer and mix 2 spoons in this stuffing and mix it well. Add a little food color to it and mix all the things well.
Make syrup
Mix 1 kg of sugar and half a liter of water in a vessel and keep it on fire to become a syrup. When the syrup starts to boil, cook until sugar dissolves in water. From syrup solution to 1-2 drop plate. Sticking between the thumb and the finger, see that the paste should be adhesive between the finger and thumb, the syrup is ready, turn the gas off, and take the syrup off and put it on the stand.
Black berries make
Put ghee in the pan and heat it. Before frying jamun, first test that black berry is not bursting.
Sprinkle the mixture with a little mixture and make it round and make it, add the medium to the hot ghee and fry it over the black jam and fry the black jam, fry it until it gets golden brown. If it breaks in black jamun ghee then mix some flour in the mixture so that it does not scatter during black berries. First, it is fine to check the mixture by putting a black berry.
Divide the mixture into small portions, take a piece, put it on the hand and flatten it slightly, place a little stuffing on it and lift it off from the entire side, and make it good with the help of both palms Put it in the plate, make 10-15 balls and prepare it. Put the prepared balls in the frying pan and fry them. Keep the flame slow down, ghee medium is hot, do not apply black berries on the frying pan, but put hot hot ghee on it with a pinch and fry them on a low flame until it becomes brown, when it becomes brown, then make it dark brown. Make the fire fast and fry the berries for a little while until the upper dark brown becomes brown. Drain the frozen black jamun from the pan and dip it in the syrup. Similarly, by making all Mawa shells, put it in syrup and dip it.
Allow frozen black jamun to be immersed in syrup for 2-3 hours. Black jamun sweet juice will be sweet and delicious. Then they can be eaten but their real taste comes the next day when the juice completely absorbs into it.
Black berries can be eaten out for 8-10 days and kept in the fridge for 15-20 days.
suggestion
Smoothen the mixture of mawa and paneer thoroughly and stir well. Make a circle with the mixture, cracks should not come in the sphere, if the creakes are coming in the shell, then the mix should be rubbed further.
Take ghee too much for frying black berries because when ghee is reduced, it does not sow like good around all the time, and does not even bloom, it remains from the pitch.
Ghee medium should be warmed for frying black berries; black berries will become hot after ghee becomes hot, and if the ghee becomes very hot, they can split in ghee.
35-40 For Making Black Berries
Time - 70 minutes
Kala Jamun is one of the most liked sweets, it is also called black jam, black bananas and rose bananas are made in the same way, but the outer layer of black berries is light and dark. It is harder than the outside and drifruts and juices from inside.
Materials Required - Ingredients for Kala Jamun Gulab Jamun
Lost - 2 Cups (400g)
Paneer - 125 gms or half cup
Flour - Filled up to ½ cup top (75 g)
Sugar - 1 kg (filled up to 4 cups top)
Semolina - 1 table spoon (10 grams)
Cashews - 6-7 (1 table spoon) (finely chopped)
Almond - 6-7 (1 table spoon) finely chopped
Chironji - 1 table spoon
Cardamom - 4 (Curly bitter)
Food Color - 1 Pinch
Baking Powder - ¼ teaspoon
Ghee - For frying black berries
Law - how to make it
Pour the cheese in the plate and crumble, add semolina and baking powder and mash and mash well. Once the cheese is soft, add the flour and mix it and mix it with the help of palm and soften it with good padding. The mixture is ready to make the balls when the mixture is smooth.
Make stuffing
Add chopped, finely chopped cashew nuts, finely chopped almonds, cracked cardamom and 1 teaspoon of sugar for stuffing. Now mix a mixture of Khoya-Paneer and mix 2 spoons in this stuffing and mix it well. Add a little food color to it and mix all the things well.
Make syrup
Mix 1 kg of sugar and half a liter of water in a vessel and keep it on fire to become a syrup. When the syrup starts to boil, cook until sugar dissolves in water. From syrup solution to 1-2 drop plate. Sticking between the thumb and the finger, see that the paste should be adhesive between the finger and thumb, the syrup is ready, turn the gas off, and take the syrup off and put it on the stand.
Black berries make
Put ghee in the pan and heat it. Before frying jamun, first test that black berry is not bursting.
Sprinkle the mixture with a little mixture and make it round and make it, add the medium to the hot ghee and fry it over the black jam and fry the black jam, fry it until it gets golden brown. If it breaks in black jamun ghee then mix some flour in the mixture so that it does not scatter during black berries. First, it is fine to check the mixture by putting a black berry.
Divide the mixture into small portions, take a piece, put it on the hand and flatten it slightly, place a little stuffing on it and lift it off from the entire side, and make it good with the help of both palms Put it in the plate, make 10-15 balls and prepare it. Put the prepared balls in the frying pan and fry them. Keep the flame slow down, ghee medium is hot, do not apply black berries on the frying pan, but put hot hot ghee on it with a pinch and fry them on a low flame until it becomes brown, when it becomes brown, then make it dark brown. Make the fire fast and fry the berries for a little while until the upper dark brown becomes brown. Drain the frozen black jamun from the pan and dip it in the syrup. Similarly, by making all Mawa shells, put it in syrup and dip it.
Allow frozen black jamun to be immersed in syrup for 2-3 hours. Black jamun sweet juice will be sweet and delicious. Then they can be eaten but their real taste comes the next day when the juice completely absorbs into it.
Black berries can be eaten out for 8-10 days and kept in the fridge for 15-20 days.
suggestion
Smoothen the mixture of mawa and paneer thoroughly and stir well. Make a circle with the mixture, cracks should not come in the sphere, if the creakes are coming in the shell, then the mix should be rubbed further.
Take ghee too much for frying black berries because when ghee is reduced, it does not sow like good around all the time, and does not even bloom, it remains from the pitch.
Ghee medium should be warmed for frying black berries; black berries will become hot after ghee becomes hot, and if the ghee becomes very hot, they can split in ghee.
35-40 For Making Black Berries
Time - 70 minutes
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