Kalajamun - RecipeDabba

Posted by Recipe Dabba on November 17, 2015

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Kalajamun recipe here will for sure tempt you to try it yourself. When I came across this picture I couldn't hold myself to check who created the magic. And that is when I came across this amazing recipe of Kalajamun by Shobha Dave.

We are so glad to have Shobha Dave's Kalajamun recipe here and looking at the pictures you would love the finesse of these beautiful , home cooked Kalajamun. Kalajamun is a variation in the commonly known gulabjamuns and infact Kalajamun is quite a popular Bengali sweet.

Kalajamun is made using khoya and paneer and is a perfect sweet for every celebration.

Kalajamun

2015-11-16 10:46:31

Serves 4

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Nutrition Facts

Serving Size

57g

Servings

Amount Per Serving

Calories 68

Calories from Fat 29

% Daily Value *

Total Fat 3g

Saturated Fat 2g

10%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 8mg

Sodium 3mg

Total Carbohydrates 10g

Dietary Fiber 1g

Sugars 8g

Protein 1g

Vitamin A

Vitamin C

41%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

khoya : 1 cup
paneer: 1/2 cup
maida: 2 tbsp
rawa: 2 tsp soaked in milk
Sugar syrup: For soaking
Sugar : As required
Kesar: 6-8 strands
Orange food colour
Cardamom seeds
Pure ghee or unflavoured refined oil for deep frying

Instructions

Take a pan with 3 cups water and 2.5 cups sugar . Heat and make a syrup.Add cardamoms for the flavour .
Knead the khoya maida paneer and rawa with 2tsp sugar to a soft dough .
Take some amount of khoya mixture and add kesar and food colour .( colour and saffron should be dissolved in 1 tsp milk or water )
Now form a ball from the white khoya and flatten it in your palm .
Make another small ball from the orange khoya.Stuff the orange ball in the white khoya as in a kachori carefully such that there are no cracks in the outer covering .
Form all balls and keep aside .
Take a wide mouth kadhai and little larger in size to deep fry the balls .
Take the ghee/oil in it and heat .
Dip 3 to 4 balls in the kadhai and fry in slow flame in a rolling action . The balls should move while the kadhai is moved to and fro giving it a uniform deep brown colour . Due to caramellisation of sugar in it the colour will darken.
Remove the balls and immediately dip in the hot syrup .
The balls will gradually settle down and can be removed.
Fry all balls and dip in syrup .
Cut the balls from the centre and serve garnished with almond or pistachios .

By Shobha Dave

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calories

fat

protein

carbs

10g

RecipeDabba https://recipedabba.com/

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