Kalo-jams (bengali term) are dark colored, almost black, sweet balls, soaked in sugar syrup. They are a little larger and darker in color than the Gulab Jamuns. It is a hot favorite with the Bengalis who are known to have sweet tooth.
Ingredients
Khoya or Mawa
Paneer or Indian Cottage cheese
White flour or maida
White oil or ghee for deep frying
The sugar syrup should be prepared the usual way. Add 1/2 tsp of green cardamom powder, 1 tsp. rose water or a few drops of rose essence, or a few strands of saffron (optional).
Making the kalo-jams
Grate and mash mawa and paneer solids into a bowl.
Add flour and make a smooth and soft dough. Knead it well.
Make about 1- 1 1/2 inch balls and then shape them into round shapes, by rolling between your palms.
Heat oil to low-medium hot, not smoking hot or the kalo-jams will burn very quickly.
Fry kalo-jams in small batches, until they are dark brown in color.
Dip immediately in warm syrup. They will absorb syrup and enlarge in size but remain floating in syrup. They roughly double in size after they are soaked in syrup.
Serve at room temperature.
Ingredients
Khoya or Mawa
Paneer or Indian Cottage cheese
White flour or maida
White oil or ghee for deep frying
The sugar syrup should be prepared the usual way. Add 1/2 tsp of green cardamom powder, 1 tsp. rose water or a few drops of rose essence, or a few strands of saffron (optional).
Making the kalo-jams
Grate and mash mawa and paneer solids into a bowl.
Add flour and make a smooth and soft dough. Knead it well.
Make about 1- 1 1/2 inch balls and then shape them into round shapes, by rolling between your palms.
Heat oil to low-medium hot, not smoking hot or the kalo-jams will burn very quickly.
Fry kalo-jams in small batches, until they are dark brown in color.
Dip immediately in warm syrup. They will absorb syrup and enlarge in size but remain floating in syrup. They roughly double in size after they are soaked in syrup.
Serve at room temperature.