Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, bengal special homemade kalo jaam mithai (black jamun sweets). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Bengal Special Homemade Kalo Jaam Mithai (Black Jamun Sweets) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Bengal Special Homemade Kalo Jaam Mithai (Black Jamun Sweets) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook bengal special homemade kalo jaam mithai (black jamun sweets) using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Bengal Special Homemade Kalo Jaam Mithai (Black Jamun Sweets):
- Prepare 4 cups Full fat cream milk -
- Get 2 cups Amul powder milk -
- Make ready 2 cups Sweet dust sugar -
- Get 2 tablespoon Cooking oil (vegetable oil preferred) -
- Prepare 1 tablespoon Vinegar -
- Get 4-5 cups Water -
- Get 2 cups Jaggery -
- Make ready 2 tablespoon Atta / Maida -
- Take 1-2 pieces Cardamom -
Steps to make Bengal Special Homemade Kalo Jaam Mithai (Black Jamun Sweets):
- Preparing black jamun is as same as preparing Rasgulla and obviously time consuming of it's total absorbing. So, chhena is required to prepare at first by pouring full fat cream in a pan by adding few amount of Amul powder milk.
- Pour vinegar mixed water to the milk when the milk will be done and don't use raw vinegar because that can effect you much and always mixing up it with the water to there and to pour it to the milk to the preparing chhena in a better way.
- Preparing the chhena in a complete way, just rinse the water from it (chhena) by using a clean white cloth and so that not a drop of water is to there and tide the chhena with the clean white cloth to give it rest for at least one hour (Here I am mentioning one hour but yet it's true that better give it rest at least 5-6 hours) of it's better formation.
- After formation the whole chhena and after one hour at least, just try to smash it so beautifully with the help of atta/maida whatever you would like to prefer. The total sweet's sweetness is depending on to the chhena smashing.
- Use jaggery to the mixed smashed chhena and paste it well and make the perfect shape of kalo jaam (black jamun) sweets.
- Make sweet syrup in an another bowl by adding cardamom and by heating the pan and pouring to there at least four cups of water and two cups of sweet to there (here's obviously maintaining your health).
- After making the sugar syrup, just pour the black jamun by making the flatten shape of their, one after another those will be in the pan and cover it for at least fifteen minutes.
- You will look at to there that all the black jamun are ready but in a red - white forms and so you need to fry the jamun sweets again in an another frying pan by adding a little bit of oil (vegetable oil preferred) and fry the sweets just like black jamun sweets.
- After frying those sweets, you just need to keep them again in the sugar syrup (what you have prepared at first) and heating the sugar syrup in a pan in a middle flame, boil the black jamun again until the syrup is thinking and until the black jamun are swelling up perfectly.
- At least twenty to thirty minutes later just open the lid of the sugar syrup pan and look at to there your black jamun sweets are ready.
- Better serve it warm temperature.
So that’s going to wrap it up for this special food bengal special homemade kalo jaam mithai (black jamun sweets) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
