Kala Jam An Indian sweet with paneer and khoya. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 29 Nov 2015 in Recipes Course New Update Main Ingredients Cottage Cheese, Khoya Cuisine Punjabi Course Mithais Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Kala Jam 500 grams Cottage Cheese 100 grams Khoya 3 tablespoon Refined flour (maida) 1/4 teaspoon Soda bicarbonate 3 cups Sugar to deep fry Ghee 2 tablespoons Castor sugar (caster sugar) Method Grate paneer and khoya. Sieve flour with soda-bi-carbonate. Mix these ingredients and knead well to make a soft dough. Cook sugar with one and a half cups of water to make a one string syrup. Keep aside. Divide the dough into twenty-four equal portions and make round balls. Heat sufficient ghee in a kadai. Spread caster sugar on a tray, roll the dough balls in the caster sugar and deep fry on medium heat. Temperature should not be very high or else the kala jams will remain uncooked from inside. Drain when evenly cooked and dark brown in colour and transfer into the sugar syrup. Let them soak for fifteen minutes before serving. Nutrition Info Calories 5712 Carbohydrates 860.4 Protein 124.6 Fat 196.3 #Ghee #Refined flour (maida) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article