Kala Jamoon

Directions

1. Make 1 string syrup of sugar and water. (refer basic recipe in sweets)
2. Mash, grate or possibly crumble khoya and paneer together.
3. Add in cardamom pwdr, flour and knead well until smooth.
4. If too dry, add in a little lowfat milk. Form a soft dough.
5. Make small balls out of dough rolling lightly between palms.
6. The balls should be half the size of pingpong balls.
7. Heat ghee until slightly fuming. Cold for 3 min.
8. Add in some balls, and allow them to rise before putting back on heat.
9. Fry on low heat, until dark from all over.
10. Drain and dip into syrup.
11. Allow to soak until next batch is ready.
12. Repeat until all dough is exhausted.
13. Drain and transfer to serving dish.
14. Note: Take care not to fry on high or possibly the jamoons will stay undone from the centre. If the jamoons are cracking, add in some more lowfat milk. If soaking too much fat, add in a little more flour. A little variation is bound since the khoya may not be uniform each time.
15. Making time: 1 hour
16. Makes: 30 pcs (approx.)
17. Shelflife: Room temperature 2 days refrigerated 2 weeks.