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In a large mixing bowl add mawa, flour and baking soda. Crumble it with fingers. Add a teaspoon of milk if required.
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Mix it to form a smooth dough. While preparing dough remember that you don't have to knead the dough too much. Just try to gather mixture together and smooth it out. When dough is ready, keep it aside to rest for 10 minutes. Meanwhile prepare the sugar syrup.
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Take a sauce pan, add water and sugar. Place pan over medium high heat and bring it to a boil.
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Once it starts boiling add crushed green cardamom and turn the heat to low. Let it simmer for next 4- 5 minutes. Take little amount of syrup on back of teaspoon and check the consistency. Syrup should be sticky or 1/2 thread consistency. In last add rose essence and keep the syrup aside.
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Take the dough and divide into small equal balls. Take each ball and stuff pistachio inside.
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Roll the dough into smooth ball.
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Place a wok on medium heat and pour oil. Let the oil heat up to 140 degree celsius. At right temperature, slide 4-5 dough balls into the oil. Don’t overcrowd the wok.
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Fry kala jamun by continuously stirring. You can also gently stir oil in circular motion to get even colouring.
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First they change colour to red brown which is called gulab jamun. Further cooking of 2-3 minutes gulab jamun turn to kala jamun.
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When kala jamun are made, drain them in a tissue paper to get excess oil.
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Now check temperature of syrup. Sugar syrup should be luke warm or should be bearable if finger is dipped. Slide the kala jamun in syrup. Keep them aside to absorb syrup. Kala jamun require 5- 6 hours to absorb syrup.
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When you are about to serve kala jamun, keep the kala jamun with syrup on low heat for 5 minutes. It will make it softer and warm.
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If you are a fan of ice cream, they really taste very good when serve with chilled vanilla ice cream.