Milk Powder Mawa Kala Jamuns

Name: How to cook Milk Powder Mawa Kala Jamuns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 servings
Cuisine: Us

Introduce

Chef :

ZMA

Milk Powder Mawa Kala Jamuns

#flavour2 #cookpadindia Melt in mouth super fluffy Kala Jamuns can be made even at home without much difficulty. And these are made with homemade Milk powder Mawa. Isn't that a perfect idea? Instead of store bought Mawa, i made it using Milk powder Mawa or Khoya. These are not only easy but can be made without much trouble. With a few do's and don'ts you manage ending up with a lovely Dessert to relish. A perfect one for the elderly also to enjoy along with everyone else. See to it that these are fried on a constantly maintained temperature and should be done with a lot of patience. That perfect Black colour without getting burnt is attained by adding a little of Baking Soda to the Mawa while mixing.

Ingredient

Food ration :

8-10 servings

Cooking time :

35-40 minutes

2 cups

Milk powder

2 tbsp

Ghee or Butter

2 tbsp

Milk

2 tbsp

All Purpose Flour or Maida

1/8 tsp

Baking Soda

1 cup

Sugar

1 cup

Water

1/2 tsp

Cardamom powder

1 tsp

Lemon juice

15-20

Almonds slivered

Cooking instructions

* Step 1

In a pan, add Butter or Ghee and Milk powder. Roast it by continuously stirring on a low heat. After about 4 minutes of stirring, when there is a slight colour change, add milk.

* Step 2

Do not add all, add little at a time and keep mixing. As soon as it starts forming a mass and leaves the sides of the pan, switch off the heat. Let it cool down before proceeding further.

* Step 3

To this cooled mawa/khoya, add all purpose flour, baking soda and knead into a smooth dough. Use milk as needed. Use of milk depends upon the quality of the milk powder used. Add little at a time.

* Step 4

Now keep oil for frying on a low heat. Let it heat up. Meanwhile keep water and sugar added to a pot on heat for making sugar syrup. Add cardamom powder and lemon juice to it and keep heating.

* Step 5

There is no need of any string consistency here. See to it that the syrup gets little sticky. That's it. It should be warm until all the Jamuns are fried. Otherwise reheat it before adding them because the syrup should be warm when you add them. This will allow them to soak the syrup well and the end result will be juicy Kala Jamuns that just melts in mouth.

* Step 6

Make small balls about 18 to 20 and deep fry in hot oil on a low heat turning them very carefully. Patience is required here. Do not hurry at all. As they are fried, add them to the syrup. After all are added, leave it aside for 5-6 hours so that they soak up the syrup really well.

* Step 7

Take a wide mouthed bowl or vessel to add the syrup and the Jamuns. Because this way all of them get coated well with the syrup and gets super fluffy and soft. Serve them garnished with sliced nuts of choice either warm or chilled. Enjoy!