Kala Jamun with homemade koya

Mix all the above ingredients in a bowl without adding any water. You may add one to two tablespoons of water if required.

Make small cylindric shaped dumplings and stuff with crushed nuts

Add them in to the piping hot oil and switch off the flame

Then switch on the and fry the jaamuns on low flame until golden brown colour.

Add sugar in the water and let it dissolve. Boil until soft string forms and add jaamuns in to the syrup let it sit for 4 to 5 hours

Serve hot and may also preserve for 4 to 5 days