PREPARATION

1. In a mixing bowl, add 500 grams khoa, 175 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom powder, 30 milliliters milk and knead it into a smooth soft dough.

2. Take some mixture in your hands and roll it into a lemon sized balls.

3. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.

4. Drain it on an absorbent paper and keep aside.

5. Take a pan, add 1 kilogram jaggery, 500 milliliters water and stir until the jaggery melts completely.

6. Bring it to a boil.

7. Remove it from heat and cool down for 10 minutes.

8. Transfer the mixture into a bowl and add the fried jamun in it.

9. Soak them for 15 minutes.

10. Garnish with pistachios.

11. Serve.

Black Gulab Jamun

Servings - 4 - 5

INGREDIENTS

Milk - 1 litre

Vinegar - 2 1/2 tablespoons

Water

Semolina - 1 tablespoon

Baking powder - 1/4 teaspoon

Khoa - 400 grams

Refined flour - 75 grams

Chironji seeds - 1 tablespoon

Cashews - 2 tablespoons

Almonds - 2 tablespoons

Cardamom - 1/2 teaspoon

Sugar - 1 teaspoon

Prepared dough - 2 teaspoons

Organic food color - 1/8 teaspoon

Water - 500 milliliters

Sugar - 1 kilogram

Ghee - for frying