For Kala Jamuns
2 cups Khoya, grated
5 tbsp Plain Flour
1/4 tsp Cardamom Powder
2 tbsp Sugar
For Sugar Syrup
3 cups Sugar
Few Saffron Strands (optional)
How to make Kala Jamun
To make the sugar syrup, combine sugar and a litre of water in a large bowl and bring it to a boil.
Once boiled, lower the flame and simmer it until the syrup gets a thick consistency.
Add saffron and keep the syrup warm.
In a separate bowl, combine khoya, plain flour, cardamom powder and sugar. Mix all the ingredients well and knead them into a firm dough, without using any water.
Now, make small round balls. Make sure that the surface of the bowls have no cracks, else the jamuns would crack while frying.
Deep fry the dough balls over medium flame, until they get a dark brown color.
Drain the fried balls and immerse them in the warm sugar syrup for about 30 minutes.
Your dish is ready to be eaten.