Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, kala jamun with homemade koya. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kala Jamun with homemade koya is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Kala Jamun with homemade koya is something that I have loved my whole life.

Kala jamun is a popular Indian dessert made with deep fried balls of milk khoya and paneer that are soaked in saffron and cardamom flavored sugar syrup. This recipe uses homemade khoya when. Kala Jamun with homemade koya Srilakshmi. #myrecipe My grand mother used to make these jaamuns in my childhood. In this video you find a easy process to make khoya gulab jamun or Kala jamun at home.

To begin with this particular recipe, we must first prepare a few components. You can have kala jamun with homemade koya using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kala Jamun with homemade koya:

1. Make ready 200 grms unsweetened koya, 200 grms sugar, 300 ml water
2. Take 50 grm milk powder, 30 grms plain flour
3. Make ready 30 gr semolina
4. Prepare 1/2 tsp cardemom powder
5. Take 1/2 tsp whole mace (japarthi)
6. Get Crushed nuts like almonds and cashew

Music Credits: http://www.bensound.com/royalty-free-musicGive this video thumbs up. Hit subscribe, if you want to see more. Easy and delicious recipe of kala jamun made with khoya and paneer. The difference between gulab jamun and kala jamun is the color and texture.

Instructions to make Kala Jamun with homemade koya:

1. Mix all the above ingredients in a bowl without adding any water. You may add one to two tablespoons of water if required.
2. Make small cylindric shaped dumplings and stuff with crushed nuts
3. Add them in to the piping hot oil and switch off the flame
4. Then switch on the and fry the jaamuns on low flame until golden brown colour.
5. Add sugar in the water and let it dissolve. Boil until soft string forms and add jaamuns in to the syrup let it sit for 4 to 5 hours
6. Serve hot and may also preserve for 4 to 5 days

Easy and delicious recipe of kala jamun made with khoya and paneer. The difference between gulab jamun and kala jamun is the color and texture. While gulab jamuns are golden colored balls, kala jamun have a dark color with just some shades away from black. Hence the word 'kala' which means black. Soft, spongy and melt in mouth gulab jamuns drenched in delicately flavored sugar syrup is a traditional sweet in India.

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