Kala Jamun

Ingredients for Syrup:

Sl. No.	Ingredients	Quantity	Style
1	Sugar	2 cup
2	Water	3 cup
3	Cardamom Powder	1/4 tablespoon
4	Rose water (optional)	1/4 tablespoon
5	Saffron (optional)	1/4 tablespoon

Ingredients for Kala Jamun: 

Sl. No.	Ingredients	Quantity	Style
1	Milk Powder	1 cup
2	Maida (all purpose flour)	1 cup
3	Backing soda	1/2 tablespoon
4	Milk ( room temperature )	1/4 cup
5	Butter / Ghee	2 tablespoon
6	Oil (frying)	3 cup

Preparation of Syrup

1.  Heat the water in medium flame, mix sugar, cardamom powder, rose water and saffron in a saucepan & bring it to boil.
2. Mix the contents until the sugar gets dissolved. You need to keep it in medium heat for 10 minutes. You will get a very thin liquid. Keep this syrup warm on a simmer heat.

3. To check the appropriateness of the syrup. Hold syrup between your thumb and index finger and pull. Generally 1 thread consistency is enough for kala jamun syrup.syrup is ready

Preparation of Kala Jamun:

1. Take a bowl, add milk powder, all propose flour, backing soda & mix it well properly with each other.(Note - Otherwise you can use the Kala Jamun Ready Made Mix powder 100 gm instead of using all the above contents.)knead all of together with butter/ghee, you need to add warm milk to from a smooth dough.

2.   The dough should be rolled into small size. The size of the balls should not exceed the size of small marble ball. Smaller the size , easier to fry them ( they will be well cooked too ). When dipped in the sugar syrup, the balls will grow at least twice in size.

3. Take a kadhai ( pan ) in medium heat. Add some oil to fry the balls for 20 seconds.

4. Once they get uniformly dark brown on all the sides, remove them from the oil making sure to drain the excess oil and drop it straightaway on the warm syrup on the side.

5. Place the entire bowl into refrigerator for at least 7 hours or overnight. The balls will absorb the sugar syrup and will taste delicious on the next day.

6. You can refrigerate this dessert for a maximum of 5 days.