I was thinking of preparing a sweet that is hassle free , related to my homeland Bengal yet people elsewhere can identify with it. These are Kalajamuns or Kalojam which belongs to the Gulabjamun family. Though not as popular as gulabjamun, I love it very much because of my love for fried sweets. I remember mom used to scold me for this. At our home the preferred sweet option had always been Rasgulla. Rasgulla was considered a healthier choice. My choice differed. I loved kalajamun, gulabjamun.jalebi, chanar jilipi. Sweet old memories.
My reason for choosing this sweet is that I loved it a lot once upon a time. I thought let me give it a try and see how does the home made ones taste. I think I have done justice... just like the shop ones, it was a bit hard outside and soft and juicy inside. I came across some Bangladeshi sites and saw this sweet is very popular there too. I went through similar recipes of Rownak, Siddika Kabir, Khadija who are popular chefs there. I opted for Khadija's way of doing it because I had all the ingredients at home that were required in the recipe. I have provided a stepwise picture for it. Let us do it.
INGREDIENTS :[for the balls]
Milk Powder : 3/4cup
Refined Flour : 1/4cup
Semolina : 1tbsp
Ghee[clarified butter] : 1tbsp
Baking Powder : 1/2tsp
Condensed Milk : 1tbsp
Yellow Food Colour : 2pinches
Cardamom Powder : 1/2tsp
Milk : 1/2small cup
Oil : 100ml[for frying]
INGREDIENTS :[for the syrup]
Sugar : 1cup
Water : 2cups
Green Cardamom : 4
In a large bowl, take milk powder, flour, semolina, baking powder, yellow food colour and cardamom powder. Mix well.
Add the ghee and condensed milk to it. Rub well for 2-3 minutes.
Add the milk little by little and knead well till it becomes a dough not too hard neither soft. It will look as below.
Let it stand for 20 minutes covered with a soft cloth.
Pour the water, sugar in a heavy bottomed vessel. When it comes to boil, add the green cardamoms. Let it simmer till it gets a light sticky consistency.
Now prepare small round balls from the dough as seen below.
Heat oil in a wok. Deep fry the balls till dark. They will look as below.
Drop the fried balls to the simmering sugar syrup. Increase the heat and let boil for 3-4 minutes. They look as below.
Switch off gas. Let the kalajamuns stand in the syrup for 10-15 minutes. Take them out of the syrup and serve fresh.