North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Whole Black Urad Dal (Black Grams)
      • Maa Ki Kali Dal
      • Dal Makhani
      • Dal Maharani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal (Chilka green moong dal)
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans curry
    • Chole (chick pea curry)
    • Lima beans curry
    • Lima beans curry
    • Rajma Masala-Red Kidney Bean Curry
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • How to cook rice on stove
        • How to cook rice on stove
        • Arhar Dal with rice khichdi (Toor dal khichdi)
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • About paneer
    • Paneer dishes - Index
    • How to make Paneer at home
    • Butter Paneer (Paneer makhani)
    • Crumbled paneer curry with green peas
    • Kadhai paneer
    • Muttar paneer (paneer with green peas)
    • Paneer Curry
    • Paneer tikka (Barbecued Paneer Kebabs)
    • Paneer Bhurji (Scrambled Paneer)
    • Palak paneer (spinach with paneer)
    • Paneer Frankie (wrap)
    • Paneer tikka masala
    • Shahi paneer
    • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Gluten free Gulab Jamun
      • Kala Jamun
      • Kheer (Rice pudding)
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • How to make Paneer at home (step by Step)
  • Cooking measurement conversion
  • Measurement Converter

Kala Jamun

                                   Kala Jamun

Kala jamun is a delicious North Indian sweet dish widely used on the special
occasion, like festival or entertaining the guests. Kala jamuns are dark black
in color and beautiful to look at. Kala means black in Hindi and jamun is an
Indian fruit which is dark purple color. This sweet name kala-jamun is supposedly named after them.

Kala jamun are another version of gulabjamun. They are prepared same way as gulab jamun, but they are larger and darker in color then gulab jamuns and their presentation is decorative. Kala jamun balls are either made round or cylindrical in shape and they are fried till they turn dark black. After soaking in the syrup they are cut in half and decorated with khoya (thicken milk) and nuts. They look very attractive. Any one will be tempted to eat them. 


Kala Jamuns are prepared same way as gulab jamuns (See Gulab jamuns) 
Ingredients

2   Cup dry powder milk (Nonfat dry powder milk)

¾   Cup all-purpose flour (Gulten free all-purpose flour if you have guten allergy)
½    Teaspoon baking powder
2     Teaspoon sugar
​2     Tablespoon yogurt

2     Tablespoon melted butter 
1½  Cup heavy whipping cream or as needed to make the dough   
      Vegetable oil for frying Gulab Jamaun's                                                                     Makes about 30 Kala Jamaun's 

Cooking measurement conversion
Measurement converter  
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Dry Milk Powder
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All-Purpose Flour (Maida)
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Heavy cream
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Yogurt
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Melted Butter
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Sugar
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Baking powder
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Oil
Ingredients for garnishing:

 1   16 oz container ricotta cheese (full or part skim- substitute for khoya)
¼   Cup thin sliced almonds
¼    Sliced pistachio
¼   Cup of sugar or to your taste.
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Ricotta cheese
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Almonds- Sliced
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Pistachio - Sliced
Ingredients for sugar syrup:

​3 To 3½ Cups of sugar or to your taste
 5      Cups of water
 2     Teaspoons of Lemon juice

 1      Teaspoon cardamoms seeds
​          Few leaves of saffron
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Sugar
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Lemon juice
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Cardamoms seeds
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Saffron strings
Directions for making the syrup: 

1.  Choose a wide pan to make syrup, so that all the Kala jamauns get enough
​     space to soak well in the syrup.

2. Place the pan on the stove and add water. 

3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.
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In a pan add water
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Mix Sugar well with water
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Add sugar
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Let the sugar water boil
​4. While the Water is boiling in the Mortar and pestle add Cardamoms seeds
​     and saffron and crush.
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Crush Cardamoms seeds ​ and Saffron
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Crushed Cardamoms & Saffron
​5.  Add crushed cardamoms and saffron in syrup and keep string periodically.

6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
    crystallizing


7. Boil the water for ½  hour to 45 minutes or until the syrup become little thick.
    It will 
be still runny and only slightly sticky (no thread consistency).

8.  Syrup should be made earlier and kept warm.
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Add crushed Cardamoms & Saffron
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Add lemon juice
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Syrup is ready
Directions for making the Khoya: (cheese for decoration)

Khoya is also known as Mawa. It is difficult to find khoya outside of India but you can substitute it by using powdered milk mixed with heavy cream or ricotta cheese. Khoya is lower in moisture then ricotta cheese that is the reason we need to dry the water from the ricotta and make it like khoya.
1.  Transfer the ricotta cheese from container to a bowl.

2. With a hand mixer whip the Cheese for 4 to 5 minutes or until Cheese becomes

​     smooth and fluffy. (You can prepare without wiping the ricotta cheese, but
​     whipping make the cheese smooth.)
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Ricotta cheese
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Whip Ricotta cheese
3.  In a non-stick pan and add ricotta cheese, and cook on medium heat, keep
      stirring periodically.

4.   Once the ricotta cheese melt and start splattering, turn the heat to low.
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Whipped Ricotta cheese
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Transfer whipped cheese in a pan
5. Frequently keep stirring and scraping the sides of the pan and keep mashing
    the lumps. 
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Stir cheese frequently
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Stir and scrape the cheese from sides
6.   In about 20 to 30 minutes all the water will dry up, add crushed cardamoms
      and sugar, mix and frequently keep stirring because khoa burn very quickly. 
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Cheese turn to light cream color
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Add sugar & crushed cardamom seeds
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All the moisture is evaporated
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Cheese become like Khoya
​Directions for making the dough for Kala Jamun:

1. In a bowl add powdered milk.

2. Add All-purpose flour.
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Powder Milk
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Add All-purpose flour
​3. Add baking powder and mix.

4. Add sugar and mix.

​5. Add yogurt and mix.

​6. Add melted butter.
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Add baking powder
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Add yogurt
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Add sugar and mix
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Add melted butter
​7. Mix all the ingredients well with powder milk and flour.
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Mix all the ingredient well
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All the ingredients mixed well
8.  Add whipping cream little at a time and bind the mixture with your fingers
      to form loose and sticky dough.

9.   Do not apply to much pressure, just gently mix and put the dough together.
       Scrape your fingers with a knife or the edges of the plate.

10.    Cover the dough with a damp cloth and let it rest for 10 minutes. ​
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Add cream in milk powder & flour mix
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Gooey sticky Dough
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Mix cream with Milk powder mix
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Cover the dough with damp towel
11. As the dough sits it becomes little dry because the moisture is absorbed by the
     dry milk and flour.

12. If you have leftover whipping cream then add that or add little milk and mix.
       Do not knead just use your fingers to mix. If the dough is sticking then grease
​       your hand and make it soft and smooth. At this point dough is not sticky.
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Mix and make the dough soft
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Kala jamaun dough
​13. Wash your hands and take a portion of the dough and knead and roll over the
      rolling board to make it smooth.

​14.   Now take a portion of the dough and make a 1½ “ ball by gently rolling each

       portion between your palms in to a smooth ball or over the rolling board roll
       them in circular motion and make smooth and round balls. The balls should
       not have any cracks otherwise the surface of balls will not 
come out smooth.
       ​(Number
 of balls depends on the size of balls you want to make.)
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Roll the dough
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Roll the dough
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Take some dough in your hand
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Rolled dough balls
​15.  Place the balls on a plate and cover with a damp yet dry kitchen towel.
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Cover the balls with a damp towel
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Balls are covered with damp towel
Directions for frying and making the Kala Jamun: 

1.  Add enough oil in the pan so that it covers whole ball of Kala jamaun. First            heat oil until it is medium-hot. Once oil become hot lower the heat to a
    medium- low or low and wait for a minute. Then gently place a single dough
    ball in the oil to test.
​
  • If it sizzles and comes up too quickly, the oil is overheated. It will result in hard Kala jamuns that will remain uncooked from within.
  • If it stays at the bottom of the pan for more than a minute, the oil is not hot enough.
  • If it stays down for a few seconds, then sizzles and comes up slowly, it is the right temperature. The oil is ready to be used for frying.
  • If the dough does not disintegrate while frying, it is perfect, and you can proceed with frying the jamuns.      
   Frying Kala jamuns is one of the most important part of making jamuns.
   You have to fry jamuns on low heat and constantly keep flickering oil and
​    rotating Kala jamaun balls in the oil for even cooking and coloring
   till it gets golden in cooler. This way the jamuns puff and gets cooked from
   inside out. if you fry Kala jamuns on high heat there are chances it might
   get brown on outside and inside will be undercooked.
 
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In a pan add oil and heat
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Drop little dough in the oil
2. Gently slip in the balls into the hot oil from the side of the pan, one by one.
      Do not fry too many Kala jamun at a time as the Kala jamuns will expand
      to about double their original volume.
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Gently drop kala jamun balls in hot oil
3. At first balls will sink to the bottom of the oil, do not try to move them,     
      Instead, gently shake the pan to keep the balls from browning on just one side.
     In about 5 minutes, the balls will puff up and rise to the surface and begin to
     float. Now with a slotted spoon, constantly keep flickering oil and rotating
     them in the oil for even cooking and coloring. It takes about 15 to 20 minutes
​     to fry the balls.​
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Hold the handle of pan and shake
4. If you think you need to separate the balls then take a spoon and hold it upside
      down and with the bottom of the spoon or anything thin gently move them.     ​
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Very gently move the balls
5. As Kala jamaun expend and float oil gets cloudy.
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Oil start getting clouding
6. Oil start clearing and balls began to float and get brown. Keep roatating the
      balls in oil with spoon. ​
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Kala jamaun balls began to brown
7. Now increase the heat a little. Keep rotating the balls in oil with spoon. ​
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Kala jamun balls become light brown
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Kala Jamaun's start becoming brown
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Continue to keep turning Kala Jamuns around
8. Once the balls are fried and evenly brown then increase the heat a little,
      because they are cooked from inside and you want to give them dark color.     
​
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Kala Jamun's are fried
9. Once Jamuns become dark color with the spatula lift them from the hot oil
      and shake the oil out, and place them on a plate over paper towel, so
 that all
      the extra oil absorbed by the towel. 
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Take the kala jamuns out from hot oil
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Place the fried Kala Jamaun's on paper towel
10. Do add kala jamuns in the syrup immediately after frying. let them cool
      dawn and then add.​
12.  Now oil is hot turn the heat down. Once oil cool dawn drop the other batch of
       kala jamuns that
 will ensure that jamun do not fry quickly. Repeat this until
       all the
 balls are fried. 

 13.  Once all the balls are fried add them in the syrup and place the pan on the
      stove on low heat and give a boil and turn the heat off.

  Now the sugar syrup may get cold. So just warm it up and then add Gulab jamun
  in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning
  they are not fried properly, they are heavy and dense or they are raw from
   inside. Let it sit for 3-4 hours, during this time they will soak up some syrup
   and will get slightly bigger in size. They soak well if you leave them over night.
​

14. In few hours balls will soak the syrup. For  the best result leave the jamuns
​      balls  in the syrup overnight.

15. Soaked kala jamun in syrup become little darker in color.
Picture
Add fried Kala Jamaun's in the syrup
Picture
Soaked in syrup Kala jamuns
16.  When balls are soaked, then with a knife cut each ball in half.
Picture
With a knife cut each kala jamun in half
17.  With a butter knife add a layer of khoa on each halves of Kala jamun’s .       

 18.  Decorate kala jamuns with the sliced pistachio and almonds. 
Picture
Add layer of khoa
Picture
Decorate with slice of pistachio and almonds
19. You can also serve kala jamun warm as Gulab jamun.
Picture
Kala Jamuns
 Tips: 

1.   Instead of khoya you can decorate kala jamun with whipping cream.
Picture
Kala jamauns
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you     

Geeta Seth
Other recipes:

Gulab jamun                                          Coconut burfi

Rasgulla                                                 Carrot halwa 

Rasmalai                                               Kheer (Rice pudding)      

Cashew burfi (Kaju katli)                    Soozi ka halwa (Cream of wheat halwa)


    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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