For the Payasam:
450g - Semiya (Vermicelli)
1 lt. - Milk
1 cup - Amul Mithai Mate (condensed milk)
500g - Sugar
100g - Amul Ghee
10 pods - Chotti Elaichi (Cardamom)
10 - Kaju (Cashews)
10 - Badam (Almonds)
10g - Chironji
10 - Pista (Pistachios)
10 - Kishmish (Raisins)
2g - Kesar (Saffron)
2 sheets - Varq (Gold leaf)
20g - Gulkand
1 pinch - Salt
For the Kalajamun:
250g - Mawa, grated
5 tbsp - Maida (plain flour)
¼ tsp - Chotti Elaichi (Cardamom) Powder
2 tbsp - Sugar
2g - Kesar (Saffron)
10g - Gulkand
500ml - Ghee (for deep frying)
1 cup - Desiccated Coconut
For the Sugar Syrup:
3 cups - Sugar
¼ lt. - Water
2 tsp - Gulabjal (Rosewater)
1 pinch - Kesar (Saffron)
1 pod - Chotti Elaichi (Cardamom)
To make the payasam: Heat ghee in a non stick or heavy bottomed pan. Add the nuts and when slightly browned, add the kishmish. When the raisins puff up, remove dry fruits and set aside.
In the same pan (in the remaining ghee) roast semiya until it turns golden brown. Add the warmed milk along with the some of the nuts (reserve the rest to garnish with). I like to cook the nuts along with the semiya, but you could even add them all towards the end of the cooking process.
Cover with a lid and cook for 6-8 minutes, or until the semiya is cooked. Now add the condensed milk, chotti elaichi and kesar to the mixture and cook for another few minutes until the mixture thickens slightly.
To make the Sugar Syrup: In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup thickens and falls from the spoon in one thread.
Remove any impurities that may float on top of the syrup with a slotted spoon. Add the kesar, chotti elaichi, gulabjal if desired. Remember to keep the syrup warm.
To make the Kalajamun: combine all the ingredients in a bowl and mix well. Knead into a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into balls. Stuff the rounds with gulkand, these should have no cracks on the surface, If they do, the kalajamuns will break open while frying.
Deep fry the balls in ghee over a medium flame for 10 to 12 minutes till the kalajamuns are dark brown in colour. Drain and immerse in the warm sugar syrup, soak for 30 minutes. Drain and roll in desiccated coconut. Serve at room temperature.
Finally assemble the dish and serve.
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