kala gulab jamun

preparation time : 20 minutes 
cooking time : 50 to 60 minutes 











ingredients :


condensed milk         100 gram
cottage cheese                   125 gram     ( homemade preferable one day old)
 refined flour                     3 tbsp
baking powder               1/4  tsp
ghee / butter                  1/2 tbsp
sugar                              1 cup ( for powder )
green cardamom powder    1/2 tsp
sugar                             2 cups
water                                2 cups
oil to fry

to garnish:

silver cover                   1 

preparation :

• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
• now in the same mixture jar take roughly crumbled home made cheese and blend it for 1 minutes.
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture we
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture well you will get a sticky dough no panic .
ll you will get a sticky dough no panic . 
• remove it into a bowl and allow it  remove it into a bowremove it into a bowl and allow it  remove it into a bowl and allow it to rest for at-least 20 to 25 minutes on room temperature .l and allow it to rest for at-least 20 to 25 minutes on room temperature .
• at meanwhile make sugar syrup on another pan . add 2 cup of water and 2 cup of sugar in a pan and cook it until sugar get melt and water get change color into pale yellow color .shown in picture .add green cardamom .and turn
• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
 off the heat .(you must stir while making this syrup) .

method :

• now take our cheese mixture after 25 minutes it prepared , take enough the size of ball (rasgulla u want) into your hand make ball and press it between your palm again round it and make very smooth balls of all the mixture .you will get about 10 to 12 balls in above written quantity.
• dip this prepared balls into powdered sugar and allow it to get well coated with powdered sugar
• heat up enough oil in a heavy bottom pan / kadahi . do now over heat . the temperature must now cross 105 degrees . put this cheese ball into it and deep fry until it get coffee color .
• remove it into plate .
• now put this into prepared sugar syrup and allow it to absorb syrup .
• garnish it with silver paper .

precautions :

1. the tempreture of the oil must not cross 105 degrees , that means oil must not be too hot .rasgulla balls will take some time to get up in oil about 4 to 5 minutes after putting them into oil .

2. you must stir oil around the rasgulla ball after putting rasgulla balls into oil. do not touch rasgulla ball in between frying .

3. rasgulla balls must be too smooth .

4. at the time of adding rasgulla balls into sugar syrup make sure that syrup has to be warm .

5. to check whether rasgulla cut the rasgulla after frying if there is white small round in the middle of rasgulla that means its not fully fried .that rasgulla do not absorb syrup .

6. people who are wight conscious and are on balanced diet stay away from it .