Khoya (1 cup)
Paneer (1/2 cup)
Refined wheat flour (maida) (2 tbsp)
Cardamom powder (elaichi) (1/2 tsp)
Milk to bind (1 tbsp)
Sugar (2 cup)
Saffron (kesar) (2–3 strands)
Rose essence (a few drops)
Desi ghee (for deep-frying)
In a bowl, grate khoya and paneer and mix well.
Add maida and elaichi powder to the mix and mash thoroughly till everything combines well. If dry, add a few drop of milks to bind it together.
To prepare the sugar syrup, combine sugar and water in a pan and bring it to a boil.
Simmer till the syrup reaches a single thread consistency.
To check consistency, lengthen the syrup between your forefinger and thumb.
When you have a single thread, switch off the heat.
Add kesar and the essence and store well.
Make small kalo jaams from the dough; make sure there are no cracks in the surface.
Heat desi ghee in a kadhai, and drop the balls in, fry till golden brown.
Add the fried kalo jaam to the sugar syrup immediately. Soak for a while.
The Bengali delicacy is ready to be served