Kala Jamun Using Milk Powder

Prep Time: 1min
Cook Time: 20min
Total Time: 30min
Yield: 8-12 Kala Jamuns

Ingredients

1 Cup Milk Powder
1/3 Cup Maida/Refined Wheat Flour
1/8 Tspn Baking Soda

Pinch of Salt
1/4 Tspn Green Cardamon(Ellachi) Powder
1 Tspn Ghee

1 Tspn Sugar

2 Tblspn Curd/Yogurt

1 1/2 Tblspn Cashew Nuts, finely chopped

Pinch of Turmeric Powder(optional)

Ghee/Clarified Butter/Oil for Deep Fry

For Sugar Syrup

1 3/4 Cups Water
1 1/4 Cup Sugar
1 Tblspn Rose Water(optional)

1/2 Tspn Lemon Juice(optional)

1/8 Tspn Cardamom Powder


Directions

• In a mixing bowl; add milk powder, maida, baking soda, cardamom powder, sugar, salt & combine well. Now add teaspoon of ghee, curd & knead to a smooth dough. Cover with a damp cloth & let the dough rest for 10 minutes. 
• To a tablespoon add turmeric powder, 2 to 3 drops of water & mix
• Take 1/4th of prepared dough, chopped cashew nuts, turmeric water & combine everything well. 
• Make small size balls from the cashew nuts dough (yield 8-12 dough balls) & keep aside.
• Divide 3/4th of the dough into 8-12 dough balls. 
• Apply little ghee to your hands. Take one dough ball & flatten it using your palm.
• Use your fingertips to flatten each dough into 2 inch diameter circle & place cashew nuts dough leaving 1 inch space on the edge. Pinch all the edges towards the center.
• Make it into a cylindrical shape (make sure there are no cracks on it).
• Cover them with a damp cloth. 
• Heat ghee or oil in a kadai/sauce pan on a medium flame for frying kala jamuns & once oil is hot enough drop dough balls in it & fry them in small batches until evenly dark brown colour for 6-8 minutes.
• Keep turning the jamuns with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil & keep it aside.
• For sugar syrup, boil water in a sauce pan on medium flame & then add sugar. Simmer the sugar syrup for 8-10 minutes or until lightly thick (no need to attain single thread consistency) & add cardamom powder, lemon juice, rose water. Mix everything well & turn off the flame.
• Add fried kala jamuns to the warm sugar syrup & let it soak for 2-3 hours before serving.

Note: Store it in an airtight container & stays fresh for 2 days at room temperature. Stays fresh for a week when refrigerated.