Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. In India it is considered as one of the important dairy products and in many houses it is very commonly used. It is like Ricotta cheese. For details,methods and alternatives refer here and here

(Kala jamun still absorbing sugar syrup and with crystalized sugar sticking to it and coconut adorning its top!)

Kala Jamuns are dark colored, black or almost black ( as the name “Kala” implies which means black in Hindi), Indian cheese balls which are soaked in sweet syrup These versions are larger and darker in color than the other famous “Gulab Jamuns”.Jamun is an Indian fruit, shaped a little like a date and of dark purple color. This sweet name kala-jamun is supposedly named after them.

The major differences between Gulab Jamuns other than the appearance is the inclusion of Khoya along with Paneer.

Note: The jamun made from store bought khoya and Paneer will have a slightly rough edge than the ones home made. I have tried both and the difference is mind boggling. Of course with lack of time, the former is preferred. In that case, soaking the jamuns in a warm syrup for at least 6-7 hrs helps a tad bit.

Method

1.Grate the Khoya and Paneer and mix well.

2. Add the flour,cardamom powder and mash them all together till everything gets combined well. For the store bought varities, a potato masher would be a great idea(!!). If dry, add few drop of milk to bind them together.

3.Meanwhile prepare the sugar syrup. Combine the sugar and water and bring to a boil. Simmer till the syrup reaches a single thread consistency.Add the saffron and the essence and store well.

(Dip the spoon in the syrup, take it out carefully (it would be HOT), touch it with the tip of your forefinger to pick a drop of syrup. Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb. When you get a single thread, switch off the heat)

4. Now make small balls, about the size of ping pong balls making sure the surface is smooth. You can shape it into an oblong or just a round.

5.Heat Ghee -for deep frying – ( it tastes much better than just vegetable oil and this is the authentic preparation), drop a pinch of dough in it, and if it comes up immediately, then lower the heat to a minimum and drop the balls in the ghee.

The trick is to keep the heat minimum and cook the balls for a long time till it gets dark. If on high heat, the outer layer gets cooked faster but the insides remain uncooked.

6.Drop them in the syrup immediately. Usually when the temp is v low, the syrup starts becoming a solid mass soon, so keep it inside a preheated Oven to keep it in a liquid state.

Soak it for a while and you are ready to feast a Bengali special!. Decorate it with dessicated coconut or nuts

This is my entry to RCI : Bengal hosted by the Phoenix – risen from the burnt ashes jus now ; a.k.a Sandeepa ( or should I say shondeepa )

P.S if at all you dont find my entry in her round up – U can be sure why!!!!!

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