KaloJaam
Deep-fried milk solids soaked in sugar syrup - a beloved Bengali sweet similar to gulab jamun but with a darker, richer flavor.
Cooking
1. Mix ricotta cheese, carnation dry milk powder, and flour. Add 1/3 cup oil and make a smooth dough.
2. From the dough, make small round balls (yields 20-25 pieces). Sprinkle some freshly ground cardamom powder for aroma.
3. Heat 1 cup oil for deep frying. Deep fry the balls until they turn deep brown.
4. For the syrup: Combine 4 cups sugar and 5 cups water. Boil for 10 minutes. Keep aside.
5. Add the fried balls to the syrup. Once they soak the syrup, they will become heavy and settle at the bottom.
6. Remove with a tong and place on a flat container with a little syrup at the bottom.
7. Next day, take them out from the syrup and roll in carnation dry milk powder. Serve on cupcake liners.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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