Desserts and Sweets Recipes - Kale Jamun

Ingredients

• 100g/4 oz full-cream milk powder

• 75g/3 oz Paneer, mashed

• 30ml/2 tbsp ghee, melted

• 30ml/2 tbsp (all-purpose) flour

• 15ml/1 tbsp semolina

• large pinch of bicarbonate of soda (baking soda)

• 100ml/3 1/2 fl oz lukewarm milk

• 25g/1 oz sultanas (golden raisins)

• 6 blanches almonds, finely chopped

• 6 pistachios, finely chopped

• 5ml/1 tsp yellow food color

• 2.5ml/1/2 tsp ground cardamom

• 1.5ml/1/4 tsp saffron

• ghee and oil for deep-frying

• 225g/8 oz sugar

• 200ml/7 fl oz water

• 5ml/1 tsp kewra or rose water

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Method:

1. Mix together the milk powder, paneer, ghee, flour, semolina and bicarbonate of soda. Stir in the milk to form a soft dough, cover and leave for 30 minutes.

2. Mix together the sultanas, almonds, pistachios, food color, cardamom and saffron. Shape the dough into 20 equal portions and roll into balls.

3. Place a little of the filling on each one and roll again. Heat the oil and fry the jamun over a medium-low heat until dark golden brown, turning frequently. Remove with a slotted spoon and leave to cool.

4. Meanwhile, bring the sugar and water to the boil over a medium heat. As soon as the sugar has dissolved, turn off the heat and add the jamun.

5. Return to the boil then simmer gently for 5 minutes. Remove from the heat, add the kewra or rose water and shake the pan to coat the jamun in the syrup. Serve hot or cold as a dessert or at tea.