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Kalajamnu
Category : Bengali sweets, Paneer
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Grind the paneer to a paste and mix in 6 tbsps. sugar, maida, arrowroot, khoya and baking powder and knead to a smooth mixture.
- Take a little of this mixture and mix in enough red colour to give it a bright red colour and 1 tbsp. sugar.
- Form this mixture into tiny balls not bigger than peas.
- Form the paneer mixture into lime-sized balls around red balls and set aside.
- Put half litre water in sugar and prepare a syrup of one thread consistency.
- Remove from fire and set aside.
- Heat enough ghee for deep frying to smoking, lower the heat
- Fry a few jamuns to a time over a very gentle fire till they turn black.
- Drain and put into the prepared syrup.
- Sprinkle essence on top and set aside whole night.
- Next morning, drain out from the syrup, roll into ground sugar and put in pastry cases.
Ingredients:
200 g - paneer
1 1/2 kg - sugar
250 g - ground sugar
50 g - maida
50 g - khoya
25 g - arrowroot
a pinch - baking powder
1 tsp - essence of rose or kewda
a few drops - red food colour
pastry cases
200 g - paneer
1 1/2 kg - sugar
250 g - ground sugar
50 g - maida
50 g - khoya
25 g - arrowroot
a pinch - baking powder
1 tsp - essence of rose or kewda
a few drops - red food colour
pastry cases
RECIPES BY REHANA KHAMBATY
