Could not resist doing this. Missing India and the awesome food so a little Indian sweet shop opened its shutters – Kala Jamun and Chowmein Chops. Was thinking Samosa, but thats for another day.

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Kala Jamun

1. In a sauce pan add a tablespoon of clarified butter (ghee), 1/4th cup milk and mix on low-medium flame for 3 to 4 minutes. Dont let it boil. Add 1 cup of milk powder and mix. Keep stirring till it becomes a thick dough paste. Remove and let it cool down a bit.

2. Make the Chashni – single thread with 1 cup water and 1 cup sugar and a few green cardamoms.

3. From step 1 above – add 1/4th cup flour and teaspoon of baking powder to the mix and knead gently into a dough. Make small round pieces (remember it will become bigger in the process). Also remember to make the round pieces as soon as the dough is done and go to step 4 right away. Perhaps as you make the round keep putting it in the oil.

4. In a spacious flat dish add oil that will cover half the height of the round shape you have. Add them to the oil when it is not very hot. After a minute start mixing so that oil coats all sides. Then gently stir moving it around till its evenly dark red.

Turn on the gas on which you have the Chashni and transfer the Kala Jamun to it and stir gently to coat it and then cover for a few minutes only.

Remember that if the chashni pan is too small you are in trouble as you will not be able to move it around.

Add sliced pistachio and almonds. Let it rest a good 20 minutes or so before you eat it.

Try out with smaller quantity to get a hang of it.

Enjoy.