Kala Jamun | Sanjeev Kapoor Khazana

In a bowl, mix khoya, all-purpose flour, baking soda, cardamom powder, and a pinch of salt until well combined.

Knead the mixture into a smooth dough. If the dough is too dry, add a little milk or water to achieve the right consistency.

Divide the dough into small equal portions and shape them into small balls.

In a saucepan, combine 1/2 cup sugar and 1/2 cup water to make the sugar syrup. Heat until the sugar dissolves completely. Add rose water if using and set aside.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, gently drop the shaped balls into the oil, frying them in batches to avoid overcrowding.

Fry the balls until they turn dark brown and are cooked through, about 5-7 minutes. Stir occasionally for even cooking.

Remove the fried balls and drain on paper towels to remove excess oil.

While they are still warm, soak the fried balls in the sugar syrup for at least 30 minutes to absorb the sweetness.

Serve warm or at room temperature, garnished with chopped nuts if desired.

Equipment Needed

Spice Level: