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Kalajam

Cuisine : Bengalis

Course : Mithais, Desserts, Sweet Dish

Main Ingredients : Cottage cheese (paneer), Milk solids - Not Sweet (mawa), Semolina, All-purpose flour (maida)

Kalajam


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Cooking Time : 20 - 30 Minutes

Servings : 8 - 10 Pieces

Pre-properation : 10 Minutes

Level of Cooking : Medium

Cooking Time : 20 - 30 Minutes

Servings : 8 - 10 Pieces

Pre-properation : 10 Minutes

Level of Cooking : Medium

Ingredients : (View as Check-list)

Kalajam : Ingredients List:












Cottage cheese (paneer): 125 gm, Milk solids - Not Sweet(mawa): 125gm, Semolina: 25gm, All-purpose flour (maida): 1.5 tablespoon, Soda Bi-Carb: 1/4 teaspoon, Powdered Sugar: 1 tablespoon, Edible colour ( Yellow or any other colour of your choice): 1/4 teaspoon, Sugar: 250gm, Ghee(to fry): 350gm, Grated coconut (for garnish): 1 tablespoon, Milk: 3-4 tablespoon

Preparation Method :

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 first 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.

Key Words: Bengal Cuisine, Kalojam, Bengali

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