KalaJam
Ingredients:
Paneer - made from 1 litre milk
Plain khoya - 1 1/2 Tbl spn
Powdered sugar - 1 Tbl sp
Maida - 2 tsps
Orange red colour - little
Baking powder - a pinch
Rose essence - 1/2 tsp
Kismis - 15 to 20 pieces
Oil or ghee - To deep fry
For sugar syrup:
Sugar - 3 cup (heaped)
Water - 1 1/2 cups
Crushed saffron - little
Cardamom powder - little
For Dusting:
Powdered sugar - 2 Tbl sp
Preparation:
Knead paneer to smooth dough.
Mix khoya,powdered sugar, maida, baking powder, orange red colour to paneer
and knead to a smooth dough.
Make medium sized balls with a kismis inside.
Deep fry few jamuns at a lime in moderately hot ghee in reduced flame, till it turns dark brown.
Prepare sugar syrup to half string consistency.
Add crushed saffron, cardamom powder and rose essence after removing from fire.
Soak fried jamuns in the syrup for atleast 10 hours.
Remove jamuns one by one gently from the syrup, roll on powdered sugar and
pack in pastry cases.
Decorate with paneer, khoya mixture on top using, cake icing bag with star nozzle.
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