Zauq-e-Shahi (Kala Jamun) (Fried dumplings served with thick recipe
ingredients
1/2 cup (100 g) 3 1/2 oz Wholemilk fudge (khoya), grated
4 tsp (20 g) Soft cottage cheese (chenna)
5 tsp (25 g) Refined flour (maida), sifted
4 tsp (20 g) Soft cottage cheese (chenna)
5 tsp (25 g) Refined flour (maida), sifted
For the sugar syrup:
1/2 cup (125 ml) 4 fl oz Water
1 cup (150 g) 5 oz Sugar
Ghee for frying
a few strands Saffron (kesar)
4 tsp (20 g) Pistachios (pista), chopped
1 cup (150 g) 5 oz Sugar
Ghee for frying
a few strands Saffron (kesar)
4 tsp (20 g) Pistachios (pista), chopped
method
1. Knead the wholemilk fudge, soft cottage cheese, and flour into a smooth dough with a little water. Divide the dough into 20 equal-sized balls.
2. Make a thin sugar syrup by boiling the water and sugar together. Keep aside.
3. Heat the ghee in a wok (kadhai) on low heat. Slide the balls and gently fry evenly on all sides. When the balls rise to the surface, increase heat to moderate and cook till dark brown.
4. Remove, drain the excess oil and immerse in the sugar syrup. Let them soak till cool.
5. Spread a layer of rabri on a serving dish and arrange the dumplings on top. Serve hot, garnished with saffron and pistachios.
2. Make a thin sugar syrup by boiling the water and sugar together. Keep aside.
3. Heat the ghee in a wok (kadhai) on low heat. Slide the balls and gently fry evenly on all sides. When the balls rise to the surface, increase heat to moderate and cook till dark brown.
4. Remove, drain the excess oil and immerse in the sugar syrup. Let them soak till cool.
5. Spread a layer of rabri on a serving dish and arrange the dumplings on top. Serve hot, garnished with saffron and pistachios.
serving amount
serves: 4
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