Traditional Gulkand Kala Jamun Recipe Recipe

To prepare Gulkand Kala Jamun formula, proceed with making khoya balls first.How to make Khoya BallsIn a large mixing dish, introduce khoya with maida, sooji and baking ground mix and gently fold to form a soft pastry mix.

Do not fold heavily, just gather the toss together together and form a lump, put a lid on it with a muslin cloth and keep aside to rest for 10 mins.fiery up sufficient coat in a wok for deep frying.Meanwhile prepare the balls.coat your hands lightly with ghee and pinch a small lemon sized ball from the pastry mix toss together.Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom ground mix and few minced nuts in the center.Fold the pastry mix toss together from the sides towards inside and seal the ball.Now gently roll the ball between your palm and keep aside in a tray.Similarly make many more balls from the pastry mix toss together and line them on a tray.How to make granulated sugar SyrupTo make granulated sugar syrup, in a saucepan introduce aqua and granulated sugar and allow it to come to bubble.Now introduce saffron, rosewater and cardamom ground mix and let the granulated sugar make with aqua till it gets a one string consistency.

Turn off fiery up and keep aside.Frying the khoya ballsWhile the granulated sugar syrup is getting done, start by heating a deep frying pot with enough coat to deep sauté.

As soon as the coat is medium fiery, lower the flames to medium fiery up and drop in the gulkand stuffed khoya balls in equal batches.

Remember not to overcrowd the kadai.low-boil the gas and allow the balls sauté from all sides till they turn almost black in color.Transfer the fried balls on a kitchen napkin for about 30 seconds, or until to drop the second batch into coat.

Transfer to the prepared granulated sugar syrup.Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.Gulkand stuffed kala jamun is ready to present when garnished with edible silver and rose petals.

present them as dessert during festivals.