Kala Jamun

Ingredients
For the Kala Jamuns:-
2 cups 250 grams khoya grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom powder
2 tablespoons sugar
For making sugar syrup:-
3 cups sugar
a few saffron strands (optional)
Other ingredients needed are :-
ghee for deep frying
1 cup desiccated coconut

How to make
To make Sugar Syrup :- In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup is 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup. Add the saffron if desired and keep the syrup warm. For the Kala Jamuns :- In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.

Badam Puri

Ingredients:
All purpose flour or Maida 2 cupsSalt 1/2 tspGhee 4 tbspsOrange food colorGrated dry coconut(copra)Chopped nutsOil for frying

For syrup (chashni / paka ): Sugar 1 cupWater 1 cupCardamom powder 1 tsp

Method:
In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes.

Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.

Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.

As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri.