Padmas Navaruchi

1. Khoya or Mawa-200grams
2. Paneer-60 grams
3. Fine semolina or Rawa-1 tablespoon
4. Refined flour or maida-2-3 tablespoons
5. Sugar-1 and a 1/2 cup.
6. Plain water-3/4 cup
7. Baking powder-1/4 teaspoon

• Desiccated coconut-4-5 tablespoons. (for rolling dry jamuns)
• Oil or Ghee to deep fry-700 ml at least.

PREPARATIONS TO BE DONE FOR DRY JAMUN

• First of all, take a vessel and add sugar and water to it.
• Keep on a low flame to make the Sugar syrup, and stir it at intervals.

• You need not make a string consistency, just check in between two fingers, it must stick a bit like honey not make a string. this is a very quick procedure, it only needs sugar to melt and boil a little.

• note:- Boiling for a long time makes the syrup thick and will difficult to penetrate inside the jamuns.
• As soon as the syrup is ready, remove it from the flame and keep it aside.

KNEADING THE DOUGH FOR DRY JAMUN

• On a big plate take semolina and baking powder.
• Now grate the paneer pieces on the same plate, and mix them nicely.

• Knead the paneer till it becomes soft and the semolina softens too.
• You can mash it with the pressure of your palm, against the plate.

• Now mix the khoya and combine them together.

• Knead for 2 mts and add 1 tablespoon of refined flour to it.

• Repeat the same procedure as you did for Khoya.

• Knead for two mts and again add 1 more tablespoon of maida and knead to assimilate it.

1. Almonds-5-6 in numbers
2. Cashews-5-6 in numbers
3. Charoli-1 tablespoon
4. Cardamoms-5-8 in numbers (seeds only)
5. Sugar-1 tablespoon
6. Red color-Food color with few drops( 6-8)
7. Khoya-paneer mix-(1 orange-sized ball.)

METHOD OF MAKING THE STUFF FOR JAMUNS

• Chop the Cashews and almonds into small pieces.
• Clean the charoli seeds.
• de-seed the cardamom.
• Take a Tablespoon full of sugar and keep it.
• Also, take the kneaded Khoya-paneer mixture.
• Take all these together on a plate and mix them nicely.
• Add a few drops of the food color of your choice. (red, orange green, or yellow)

• The filling stuff is also ready.

Before filling the stuff, keep the oil or Ghee to deep fry.

• Make 15 small balls out of the filling stuff.
• Make 15 big-sized portions, out of the Khoya-paneer dough.

• Take a portion of the big ball and knead it between 2 palms of your hands. making a softball.
• Flatten the ball, and make a bowl-type shape.

• Now take a small ball of filling you just made
• Cover from all the sides, and again made a ball out of those two.
• The ball must be very smooth and without any cracks.
• Do the same with all. keep covered, do not allow it to dry from outside.

METHOD OF FRYING DRY JAMUNS

• Take a wide frying pan.
• Add Ghee or oil to deep fry. Sufficient enough to deep fry.
• When medium hot, put the JAMUNS ONE BY ONE.(all together)

• This is a good method, to get a proper even color, and uniformity in frying.

• .FRY FOR ABOUT 10 MTS OR TILL YOU GET A BLACK COLOR.

• This is very important to give it an attractive look.

• As soon as it is done drop all of them in hot syrup.
• After an hour turn it upside down, so that both the sides get syrup.

• You can also leave it overnight so that the syrup penetrates properly in the Jamuns.

• BEAUTIFUL, YUMMY, JUICY, KALA JAMUN IS READY TO RELISH.

FOP MAKING DRY JAMUNS, JUST ROLL THE JAMUNS ON DESICCATED COCONUT, AFTER IT IS WELL SOAKED IN SYRUP.

This process makes the Jamun, easy to handle. and also reduces the sweetness a little bit, but adds to the taste.