Gulkand Kala Jamun Recipe

Step 1: To prepare Gulkand Kala Jamun Recipe, proceed with making khoya balls first

Step 2: How to make Khoya BallsIn a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough

Step 3: Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins

Step 4: Heat sufficient oil in a wok for deep frying

Step 5: Meanwhile prepare the balls

Step 6: Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix

Step 7: Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom powder and few chopped nuts in the center

Step 8: Fold the dough mix from the sides towards inside and seal the ball

Step 9: Now gently roll the ball between your palm and keep aside in a tray

Step 10: Similarly make many more balls from the dough mix and line them on a tray

Step 11: How to make Sugar SyrupTo make sugar syrup, in a saucepan add water and sugar and allow it to come to boil

Step 12: Now add saffron, rosewater and cardamom powder and let the sugar cook with water till it gets a one string consistency

Step 13: Turn off heat and keep aside

Step 14: Frying the khoya ballsWhile the sugar syrup is getting done, start by heating a deep frying pan with enough oil to deep fry

Step 15: As soon as the oil is medium hot, lower the flames to medium heat and drop in the gulkand stuffed khoya balls in equal batches

Step 16: Remember not to overcrowd the kadai

Step 17: Simmer the gas and allow the balls fry from all sides till they turn almost black in color

Step 18: Transfer the fried balls on a kitchen napkin for about 30 seconds, or until to drop the second batch into oil

Step 19: Transfer to the prepared sugar syrup

Step 20: 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

Step 21: Gulkand stuffed kala jamun is ready to serve when garnished with edible silver and rose petals

Step 22: Serve them as dessert during festivals