Barnyard Millet Kalajamun is a delicious and indulgent dessert prepared using barnyard millet flour combined with khova and paneer. This recipe offers a nutritious twist to traditional gulab jamun by incorporating millet, which adds fiber and enhances digestibility.

Soft, juicy, and soaked in sugar syrup, these kalajamuns are perfect for festivals, celebrations, and special occasions. The addition of dry fruits enhances both flavor and texture.

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Ingredients

• Barnyard millet flour – 30 g
• Maida – 20 g
• Khova – 100 g
• Paneer – 80 g
• Proso millet rawa – 10 g
• Baking powder – 2 g
• Baking soda – 1 g
• Dry fruits – 4 g (chopped)
• Sugar – 200 g
• Water – 400 ml
• Food color (pink) – a pinch
• Ghee – for frying

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Preparation Method

1. Mash khova and paneer together until smooth.
2. Add proso millet rawa and knead well to form a soft mixture.
3. Add barnyard millet flour, maida, baking powder, and baking soda. Mix thoroughly to form a smooth dough.
4. Prepare the filling by mixing finely chopped dry fruits with a pinch of food color and a small amount of khova.
5. Divide the dough into small portions and shape into oval balls.
6. Fill each ball with a small quantity of the dry fruit mixture and seal properly.
7. Heat ghee on low flame and deep fry the prepared balls until dark golden brown.
8. Prepare sugar syrup by boiling sugar and water until slightly thick.
9. Dip the fried kalajamuns into warm sugar syrup and allow them to soak.
10. Serve as a rich and traditional dessert.

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Serving Suggestions

• Serve warm or at room temperature
• Ideal for festivals and special occasions
• Can be garnished with dry fruits or saffron

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Call to Action

Prepare this recipe using premium-quality barnyard millet flour.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.