CARAMELIZED MILK BALLS IN THICK SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dough for milk rolls. Then, in a food processor, process the paneer cheese and the milk roll dough until the mixture gathers into a ball that does not stick to the sides of the bowl.2. Place about 2 tablespoons sugar in a small dish. Then, with lightly buttered clean hands, shape the dough into 15 smooth, crack-free balls. Roll each ball in the sugar.3. Heat the shortening in a large heavy wok over medium-high heat until it reaches 325°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 30 to 40 seconds. Do not make the oil any hotter the kaala jaams need to be fried long and slow. (If you can, leave the thermometer in the wok and carefully monitor the temperature as you cook, it should remain between 275°F to 325°F. Turn off the heat if it goes any higher.) Add half the kaala jaams and fry, stirring and turning gently with a slotted spatula, until they are very dark brown, about 7 minutes. Remove to paper towels to drain.4. Place the remaining sugar, water, and cardamom pods in a large skillet or wok and bring to a boil over high heat. Reduce to medium-low and simmer, about 5 minutes. Add the fried balls to the syrup and continue to simmer until the kaala jaams soak up the syrup, swell and become soft, and the sugar syrup becomes very thick and almost evaporates, 20 to 25 minutes. Transfer to a serving dish, sprinkle the cardamom seeds on top and serve hot or at room temperature.VARIATION: There are many ways to serve kaala jaams: rolled in sweetened shredded coconut cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces) or cut into halves or quarters and served in a pool of rabdi (Traditional Thickened Milk Pudding, see Desserts) garnished with some dessert masala.