Kalojam

Kalojam

Ingredients:

For sweet:

• Milk powder – 1 cup,
• Flour – 1 ½ Tbs,
• Clarified butter/Ghee -1 Tbs,
• Semolina/Shoji -1 Tbs,
• Baking powder -1/2 ts,
• Warm milk – ½ cup,
• Oil - for deep fry,

For Syrup:

• Sugar – 2 cups,
• Water -4 cups,
• Lemon juice – 1/2 ts,
• Cardamom- 2 pieces,
• We should take such amount of syrup so that all sweet can deep into it.

Process :

1. Take Shoji in a small bowl and soak it into water for 4-5 minutes.

2. In the mean time make sugar syrup by adding water, sugar in a big pan (the pan have to be big for that all sweet have to deep in it ) and bring it to a boil. When syrup starts to boil add the lemon juice and turn the heat to the lowest setting of the burner.

3. Take the milk powder in a bowl and add butter(ghee) and mixed it very well.

4. Add flour and baking powder and mix it.

5. Now drain the water from Shoji. Add the wet Shoji in the dry mix in a little amount at a time and mix it well.

6. Take some dry mix at one side of bowl, spread some warm milk in it and make your sweet in your desired shape. Following this step, make your sweet one at a time. Do not add too much milk. Only add that amount of milk so that you can able to make your sweet smooth. Make all the sweets in the same process.

7. Take the oil in a frying pan and heat it well in a medium heat. To test the heat of oil, drops a small piece of sweet in the oil. If oil is ready then the sweet will sit in the bottom of the pan for few seconds and then it will come up the top of the oil.

8. Now carefully add 3-4 sweets into the oil and slowly rotate them with a wooden spoon to fry the sweets evenly all over the surface (remember not to hurry during frying the sweets otherwise the inside of the sweets will remain undone which will give a hard pit like thing).

9. When the sweets will turn to a deep brown color, take them out from the oil and drop them directly into the syrup which is still simmering in low heat and cover them.

10. After adding all sweets into syrup, wait 2- 3 minutes and then turn off the heat and allow the sweet to soak in the syrup over night (10-12 hours).

12. Then take out the sweets from the syrup.

13. Cover the surface with maowa and serve them.

This recipe is for 10-12 sweets.