Ingredients:
Prepare Sugar Syrup (Sheera):
- Sugar 2 Cups
- Water 2 Cups
- Hari elaichi (Green cardamom) 2
- Lemon juice ½ tsp
Prepare Kala Jamun:
- Khoya unsweetened 200g
- Paneer (Cottage cheese) fresh 50g
- Maida (All-purpose flour) sifted 3 tbs
- Sooji (Semolina) ½ tbs
- Elaichi powder (Cardamom powder) ½ tsp
- Baking soda 1 pinch
- Mixed nuts chopped 2 tsp
- Ghee (Clarified butter) as required
- Chandi warq (Edible silver leaf)
- Khopra (Desiccated coconut)
- Pista (Pistachios) sliced
Directions:
Prepare Sugar Syrup (Sheera):
In a saucepan,add sugar,water,green cardamom and mix well,bring it to boil and cook until sugar is dissolved and cook on low flame until sugar turns sticky (4-5 minutes).
Add lemon juice,mix well & set aside.
Prepare Kala Jamun:
In a bowl,add khoya,cottage cheese (crumble with the help of hand),all-purpose flour,semolina, cardamom powder,baking soda & mix until well combined.
Transfer the mixture to a clean working surface,stretch & knead with the help of palm until dough is smooth (4-5 minutes).
Take a small quantity of dough (25g) and make balls of equal size.
Take one ball and flatten,add mixed nuts and mix until well combined and make small ball for stuffing.
Take another plain dough,make a ball and flatten it on your palm and stuffed with mixed nuts ball then seal and pinch the dough roll between your palm to form a smooth oval ball (makes 9-10).
In a wok,add ghee & let it melt until medium hot.
Add prepared jamuns & fry on low flame from evenly until dark brown (6-7 minutes) and stir gently while frying.
Transfer fried jamuns in a deep dish & pour warm sugar syrup and let them soak in the sugar syrup for 4-5 hours.
Garnish with edible silver leaf, desiccated coconut, pistachio & serve!
Sugar syrup can be stored in a refrigerator for up to 1 month and can be reusable.
Left over sugar syrup can be used in:
Homemade sweets
Shahi tukray
Malpura
Kheer
Sawaiyan
Ajza:
Prepare Sugar Syrup (Sheera):
- Sugar 2 Cups
- Water 2 Cups
- Hari elaichi (Green cardamom) 2
- Lemon juice ½ tsp
Prepare Kala Jamun:
- Khoya unsweetened 200g
- Paneer (Cottage cheese) fresh 50g
- Maida (All-purpose flour) sifted 3 tbs
- Sooji (Semolina) ½ tbs
- Elaichi powder (Cardamom powder) ½ tsp
- Baking soda 1 pinch
- Mixed nuts chopped 2 tsp
- Ghee (Clarified butter) as required
- Chandi warq (Edible silver leaf)
- Khopra (Desiccated coconut)
- Pista (Pistachios) sliced
Directions:
Prepare Sugar Syrup (Sheera):
Saucepan mein cheeni,pani aur hari elaichi dal ker ache tarhan mix karein aur ubal anay ka bad cheeni ghul janay tak paka lein aur halki ancch per sheera sticky ho janay tak paka lein (4-5 minutes).
Lemon juice dal ker ache tarhan mix karein & side per rakh dein.
Prepare Kala Jamun:
Bowl mein khoya,paneer (haath ki madad sa crumble ker lein),maida,sooji,elaichi powder aur baking soda dal ker ache tarhan mix ker lein.
Mixture ko clean working surface per transfer ker lein aur haateli ki madad sa smooth dough tayyar hunay tak stretch & knead ker lein (4-5 minutes).
Dough ki small quantity lein (25g) aur equal size ki balls bana lein.
Ek ball la ker flat ker lein aur mixed nuts dal ker ache tarhan mix ker lein aur stuffing kliya small balls bana lein.
Plain dough ki ball lein aur haateli per flat ker lein,mixed nuts stuffed ball lein aur dough per rakh ker seal aur pinch ker lein aur smooth oval ball tayyar ker lein (makes 9-10).
Karahi mein ghee dal ker medium hot ho janay tak melt ker lein.
Tayyar jamuns dal dein aur halki ancch per evenly dark brown ho janay tak fry ker lein (6-7 minutes) aur frying kertay hoye gently stir ker lein.
Deep dish bowl mein fried jamuns dal dein aur upper sa warm sheera dal ker 4-5 hours kliya soak ker lein.
Chandi warq,khopra aur pista sa garnish ker ka serve karein!
Sheera 1 month kliya refrigerator mein store ker saktay han aur dubara use bhi ho sakta hai.
Left over sheer use ho sakta hai:
Homemade sweets
Shahi tukray
Malpura
Kheer
Sawaiyan
