Kala Jamun

Preparation Time: 15 minutes.
Cooking Time: 45 minutes.
Makes 20 kala jamuns.

For the kala jamuns
2 cups crumbled gulab jamun mawa (hariyali khoya)
¼ cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour

For the sugar syrup
3 cups sugar
A few saffron (kesar) strands

Other ingredients
Ghee for deep-frying

For the sugar syrup
1. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally.
2. Remove any impurities which float on top of the syrup using a slotted spoon.
3. Add the saffron, mix well and keep the syrup warm.

For the kala jamuns
1. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
2. Divide this mixture into 20 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying.

How to proceed
1. Heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides.
2. Drain and immerse in the warm sugar syrup. Soak for 1 hour.
    Serve immediately or serve warm.

Handy tip:
Hariyali mawa is a special kind of mawa used to make gulab jamuns and kala jamuns.
Do not put the deep fried jamuns in hot sugar syrup, otherwise the jamuns will coat the sugar syrup only on the surface and not till the core.