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By Dhara Choksi

Cuisines

Bengalis Cuisine: Mithais, Desserts, Sweet Dish

Kala Jam is an indian dessert / sweet, which is a popular variant of Gulab Jamun from Bangal, India.

How To Cook:

Step 1: Finely grate milk solids and cottage cheese.

Step 2: Soak semolina in milk for 10 minutes.

Step 3: Mix grated milk solids and cottage cheese together. Add soaked semolina, citric acid, all purpose flour and sugar to it. Mix all the ingredients well.

Step 4: From this mixture keep aside 25gm of mixture.

Step 5: Add edible colour to the 25gm mixture and mix it properly.

Step 6: Make small balls from the 25gm mixture and keep it aside.

Step 7: Make balls around the small coloured balls from the other left mixture. (Follow step 9 after making the fi...rst ball)

Step 8: Heat ghee in a vessel on medium flame.

Step 9: Fry the first ball. If it breaks, add all purpose flour to the mixture and mix it well (step 7).

Step 10: Fry other balls made according to step 7 on low flame, till they attain black colour and keep them aside in a vessel.

Step 11: Take water in a vessel till the sugar dips and make syrup out of it on low flame.

Step 12: When sugar dissolves and starts boiling the syrup gets ready.

Step 13: Add Kalajam to this syrup. Let it rest in it for 4-5 hours.

Step 14: Remove kalajam from syrup with great care without breaking to separate excess syrup from it.

Step 15: Garnish it with grated coconut. You can serve directly or after refrigeration.

Kaywords: Kala Jam , Kala Jamun, Kalajam, Eggless Kalojam Bengali Sweet

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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