Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

• Khoya or Mawa (crumbled) – 2 cups
• Paneer / Cottage Cheese (crumbled) – 1 cup
• All purpose flour / Maida – 1 tbsp.
• Semolina / Suji – 1 tbsp.
• Baking powder – 1 tsp.
• Vegetable oil / Ghee for frying.

For sugar syrup

• Sugar – 2 cups (as per your taste)
• Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

• Mawa / Khoya Dough – 2 tbsp
• Sugar – 1 tsp (as per your taste)
• Chopped Pistachios (Pista), cashew, etc.
• Pistachios (Pista) for garnishing
• Food color (Yellow) as per your choice
• Milk for prepare the soft dough

Method –

1. Mash the khoya with your palm until it becomes soft and smooth.
2. Mix Paneer, Semolina, Maida and Baking Powder.
3. Now mix everything well and knead until it becomes soft.
4. With help of Milk, prepare soft dough.
5. Soft and smooth dough is ready, keep it aside for 20 minutes.
6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
8. Mix well and let the Sugar dissolve in the water completely.
9. Keep the syrup gooey in texture, don’t make it too thin.
10. Once Sugar chasni is boiled, turn off the heat.
11. Add Kewra essence into the Sugar syrup and mix well.
12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
13. After 20 minutes, knead the Dough once again.
14. Take small amount of dough, roll the dough into round shape.
15. If dough is sticking on your palm you can grease your palm with oil.
16. Now flatten the balls in you palm, fill with little stuffing.
17. Close it evenly by rolling the ball in your hand.
18. Repeat the same for rest of the dough.
19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
20. Fry  the Kala Jamun balls in the heated oil.
21. Keep stirring until it turns dark in color. 
22. Once ready, transfer into a kitchen or absorbent tissue.
23. Fry all the kala jamun in the same way.
24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
25. After 30 minutes, take out all the kala Jamun into a bowl.
26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.