Photograph of the finished Kala jamun

India · Viên sữa khô chiên sậm ngâm siro

Kala jamun

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Powdered milk Powdered milk 600 g
  • Photograph of Paneer cheese Paneer cheese 320 g
  • Photograph of Flour Flour 160 g
  • Photograph of Sugar Sugar 880 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Rose water Rose water 40 ml
  • Photograph of Ghee Ghee 1.6 l
  • Photograph of Pistachios Pistachios 120 g

Method

  1. 1 Knead the milk powder with the crushed paneer and flour until a smooth dough is formed, without adding water.
  2. 2 Shape the dough into smooth, round balls and insert a pistachio in the center of each ball.
  3. 3 Fry the ghee at 140 degrees for 12 minutes until the crust turns dark brown, almost black.
  4. 4 Frying them for a long time over low heat until they turn dark brown is the difference from the pale yellow ones.
  5. 5 High heat will cause the outer layer to blacken while the inside remains raw; it must be maintained at exactly 140 degrees.
  6. 6 Soak the hot pills in warm syrup made with cardamom and rose water for 2 hours.

With an appliance

  • Air fryer 50 min

    Replace step 3: spray ghee evenly over the milk balls, air fry at 160 degrees for 18 minutes, flipping and rotating the balls at the 6th and 12th minutes until the crust is dark brown and the inside is cooked through. Step 6: still soak the balls in warm syrup for 2 hours.

Start cooking