KALAJAMUN jaggery OR Sugar
KALAJAMUN jaggery OR Sugar

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kalajamun jaggery or sugar. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Gulab jamun, kala jamun, Rasgulla, Coconut ladoo and Jalebi are a few desserts that my folks are too much fond of. Make the jamuns a day before and keep them soaking in the sugar syrup in the refrigerator. These kala jamun stay well for about a week In the fridge.

KALAJAMUN jaggery OR Sugar is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. KALAJAMUN jaggery OR Sugar is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook kalajamun jaggery or sugar using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make KALAJAMUN jaggery OR Sugar:
  1. Get 200 Gm Paneer
  2. Take 200 Gm Khoya
  3. Prepare 100 Gm Refined Flour
  4. Make ready 50 Gm Sooji
  5. Get 2 Tbsp Milk Powder
  6. Make ready 4-5 Sliced Almonds
  7. Get 1/4 Tsp Powder Cardamon
  8. Make ready as needed Saffron strands
  9. Take 4-5 Sliced Pistachios
  10. Get as needed Ghee for frying
  11. Get for syrup
  12. Make ready 750 Gm Sugar (if u want to make in sugar syrup)
  13. Get 300 Gm Jaggery (for making jaggery syrup)

But if you're going to have Sugar, replacing it with jaggery or dates would be my go-to option. Far lesser chemicals, far more nutrients, and perhaps some magic formula that has many ancient cultures. Jaggery, made from sugar cane juice or palm sap, reserves a distinct place in Indian culture and is used in many religious activities, rituals, and customs. Fry the dumplings slowly till it turns golden brown.

Instructions to make KALAJAMUN jaggery OR Sugar:
  2. Grate paneer, Add khoya, Suji, Milk powder in a container and mixture well. Add 1 st ghee and 2 tbsp milk to it. Make a smooth and soft dough out of it.
  3. Make medium size balls out of the dough. See to it that no cracks are formed.
  4. Fry this balls on low flame in ghee.
  5. Fry till dark in colour. To get perfect dark colour add some sugar to the dough.Let the balls cool a bit and then add in syrup.
  6. Take Sugar in a container add water to it and cook on high flame for 5 to 7 minutes. Add few strands Saffron and cardamom powder to it.
  7. If making Jaggery syrup. Take jaggery in a container and water and cook for 5 to 7 minutes on medium flame
  8. Kalajam in sugar syrup
  9. Kalajam in Jaggery Syrup
  10. Soak them for 4-5 hours before serving. Can be served hot or after refrigerating for 2 to 3 hours

After the dough balls turn golden brown, remove it from the. Kala Jamun is a variant of the traditional Gulab Jamuns which differs in its color and texture. It has a darker color, is chewy on the outside and soft on the inside. Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet. This mithai is ideal to serve at parties or to send across to friends as you don't.

So that is going to wrap it up with this exceptional food kalajamun jaggery or sugar recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!