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Suggest a better descriptionMake 1 string syrup of sugar and water. (refer basic recipe in sweets) Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling lightly between palms. The balls should be half the size of pingpong balls. Heat ghee till slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is exhausted. Drain and transfer to serving dish. Note: Take care not to fry on high or the jamoons will stay undone from the centre. If the jamoons are cracking, add some more milk. If soaking too much fat, add a little more flour. A little variation is bound since the khoya may not be uniform each time. Making time: 1 hour Makes: 30 pieces (approx.) Shelflife: Room temperature 2 days refrigerated 2 weeks.
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Serving Size: 1 Serving (1690g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2325 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.4mg | 0 % | |
Potassium 27.9mg | 1 % | |
Total Carbohydrate 600.6g | 177 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 600.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2325
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