|Khoya||250 Gram, grated (2 Cups - For Kala Jamuns)|
|Plain flour||5 Tablespoon (maida - For Kala Jamuns)|
|Cardamom powder||1⁄4 Teaspoon (For Kala Jamuns)|
|Sugar||2 Tablespoon (For Kala Jamuns)|
|Sugar||3 Cup (48 tbs) (For sugar syrup)|
|Ghee||100 Milliliter (For deep frying)|
|Desiccated coconut||1 Cup (16 tbs)|
To make Sugar Syrup :-
In a large pan, combine the sugar with 1 litre of water and bring to a boil.
Simmer over a slow flame till the syrup is 1 string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup.
Add the saffron if desired and keep the syrup warm.
For the Kala Jamuns :-
In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.
Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.