Fry every one of them comparatively and let them absorb the sugar syrup for at any rate 4 hours. I don’t recollect mother regularly making this sweet at home, however. Exemplary Kala Jamun made with khoya (dried milk solids). You can utilize just ghee or just oil as well, I like utilizing a mix of both. When it comes to a bubble, add the lemon squeeze and mix. I just tried using it for a variety and it really tasted good. This time around, I am making these Kala Jamuns. 13 – After around 6-7 minutes, they will begin drifting in oil, now divert warmth to medium from low-medium. Eliminate them from oil utilizing a spatula. Among the types of gulab jamun, the most popular one is kala jamun. This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Put this aside now. That is the correct stage to eliminate the dish from heat. These little southern-style balls are absorbed by a sugar syrup seasoned with rose water, cardamom, and saffron. Below I am sharing the perfect and best gulab jamun recipe from scratch. Almost every one loves Gulab Jamun and is the only sweet which suits for all occasions.I have already posted the recipe for dry Gulab jam (coated with fine sugar), Koya Jamun (made of home made Koya) and normal Gulab Jamun (made of milk powder).Here I am sharing the recipe for Kala Jamun which is quick and easy to make if we have khoya and Paneer handi.Do check the recipe for home made khoya … Kala=black so because they have a black color because of prolonged frying they are known as kala jamun. No milk was required here and dampness from Chena and Mawa was sufficient to unite everything, in the event that the Mawa you are utilizing is dry or you are utilizing paneer and it’s dry you can add milk to unite everything. Most interesting part is I have earlier posted few gulab jamun recipes earlier involving both these ingredients separately like this: We usually prepare gulab jamun (with gits / mtr packet) at home for many occasions but how about you try making these super yum kala gulab jamun for this diwali and surprise your loved ones?? Once Jamuns are in the oil, continue moving the oil around them with a spatula without contacting the Jamuns so the base doesn't get earthy colored. If not, then please do check my classic Gulab Jamun recipe made with khoya. Cook Khoya paneer gulab jamun in the comfort of your home with BetterButter. Mash paneer until it is smooth and silky. 11 – Let the syrup stew on medium warmth for around 6 minutes. When the syrup boils add cardamom powder. Traditionally kala jamun are made by adding sugar in dough which caramelises upon frying in oil. Kala Jamun Recipe Exemplary Kala Jamun made with khoya (dried milk solids). Click to share on WhatsApp (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to email this to a friend (Opens in new window), Khoya gulab jamun recipe, Gulab jamun with khoya, Bread gulab jamun, Easy gulab jamun recipe, Paneer gulab jamun recipe, Gulab jamun with paneer, Lychee phirni recipe, Firni, Phirni recipe, Tomato halwa recipe, Thakkali halwa recipe, Sweet kaja, Madatha kaja recipe, Teepi Kajalu, Ring murukku, Chegodilu recipe, Snacks Recipes, Whole wheat pav buns recipe, Whole wheat ladi pav. Gulab Jamun is usually made with mawa, but there are also some other options. Medley of delicious indian and international recipes from my kitchen. These dumplings made with milk solids are broiled and afterward dunked in a sugar syrup enhanced with cardamom, saffron, and rose water. 16 – Drop seared hot Jamuns in the readied syrup. This popular Indian sweet … Now drop the fried jamuns in sugar syrup. Also most kala jamuns are stuffed (though not always). Until everything combines evenly, and the dough becomes smooth. https://www.indianhealthyrecipes.com/khoya-gulab-jamun-recipe Kala Jamun is a distant cousin of Gulab jamun. Kala Jamun is a … I recollect as a youngster both of these were consistently there at each birthday celebration that I went to. Khoya Jamun / Kala Jamun / Koya Jamun. The caramelisation of sugar makes it dark black in colour. Anyway, you can likewise effectively discover it at stores. I have used fresh homemade paneer and homemade mawa for this recipe. This is an easy and delicious recipe of kala jamun made with khoya (mawa) and cottage cheese. Here it is PALM JAGGERY/KARUPATTI ADHIRASAM. The syrup should be warm when you add Jamuns to it (and Jamuns ought to be dropped following broiling them). The caramelisation of sugar makes it darkish black in colour. In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". While Gulab Jamuns are golden, Kala Jamun have a dark color with a shade slightly away … Continue reading "Kala Jamun" When the syrup thickens put off the flame and keep it aside. Obviously here in the US things are unique. Grate the Khoya and Paneer and mix well. Your email address will not be published. Traditionally kala jamun are made by adding sugar in dough which caramelises upon frying in oil. Meanwhile prepare the sugar syrup. Add the readied Jamuns to tepid oil. Fry until they turn dark, this will take around 14 to 15 minutes altogether. At my home, Mawa was constantly produced using scratch which included long stretches of cooking the milk until just solids remained. It’s an Indian sweet made with Mawa/khoya which is dried milk solids. Save my name, email, and website in this browser for the next time I comment. It ought to get clingy by at that point yet will have no string consistency. Great recipe for Kala Jamun. These tempting jamuns are little stiff on outside and stuffed with dryfruits inside and sweet. Kala Jamun is one of the most loved Indian dessert, which is very popular in festival sessions. Kala jamun could be very noted Indian dessert and its identical to gulab jamun, the important thing difference among kala jamun and gulab jamun is the shade and stuffing. For more recipes related to Kala Jamun checkout Gulab Jamun, Kala Jamun. Seal the batter and move between your palm to shape a smooth round ball. Gulab Jamun(with khoya) is the king of all Indian sweets. Transfer the fried jamun onto a plate with paper towel. Due to the quality that we arrive, I generally wind up making my number one desserts at home. Gulab Jamun is basically fried khoya balls dipped in sugar syrup. I make an enormous measure of syrup since I like additional syrup with these Jamuns, you can undoubtedly a large portion of the measure of this syrup in the event that you like. First I saw the gulab jamun recipe with khoya from Sanjeev Kapoor’s site, but it had chenna in it, So I referred Kaveri Venkatesh’s recipe from Palakkad Chamayal. Now close the dough and keep it aside for 5 to 10 minutes. The balls are then fried in clarified butter or ghee. The syrup should be warm when you add Jamuns to it (and Jamuns ought to be dropped following broiling them). I recollect as a youngster both of these were consistently there at each birthday celebration that I went to. In his book, The History of Indian Food, renowned food historian K.T. It was first prepared in Mughal Era in India, introduced by Mughal Emperor Shah Jahan by his personal chef. Post was not sent - check your email addresses! You just need to switch off the … Kala jamun/ Kala gulab jamun with khoya is a delectable Indian sweet/ dessert that is dark brown/ close to black in color naturally after which it is named as “KALA “JAMUN – kala meaning black. But I have posted another recipe that is vellore special sweet looks like jamun with stuffing but tastes different and you can check out th e recipe here  MAKKAN PEDA. For perfect gulab jamun recipe you need khoya, chena, maida, corn flour and elaichi powder or nutmeg powder. Best for all types of food for any occasion, © Powered and Managed By CookShow 2020-21. Notify me of follow-up comments by email. So let’s get to the making Kala gulab jamun with khoya!! A popular dessert sweet, these are made for most festivals, weddings or any occasions. Meanwhile prepare the sugar syrup. Mix these ingredients and knead well to make a soft dough. Now, mash them together with the heel of your palm ensuring no lumps or grains remain. Kala jamun is very famous Indian dessert and its similar to gulab jamun, the key difference between kala jamun and gulab jamun is the colour and stuffing. Add the flour, cardamom powder and mash them all together till everything gets combined well. Put this aside now. You can read some more popular recipes to make/cook for today's meal. I love Kala jamun sweet recipe. Make sugar syrup using 1 1/2 cups water and sugar. Kala Jamun. The very famous sweet from Pushkar, Rajasthan. When they turn dark brown remove it from oil using slotted spoon. Now drop the fried jamuns in sugar syrup. Learn step by step full proof kala jamun recipe. If dry, add a few drops of milk to bind them together. These tempting jamuns are little stiff on outside and stuffed with dryfruits inside and sweet. Kala jamun and gulab jamuns are prepared with the same method, but kala jamun is slightly hard on the surface and gets little dark on the surface. It has a soft saffron filled interior, which makes it tender from inside and hard from outside. WAIT WAIT…Did you checkout my last diwali post ?? If you love gulab jamun recipe I am sure you would love the jalebi recipe and rasmalai as well. Servings 17 to 20. It gets dark color from the sugar added in the dough. Khoya is similar to Ricotta cheese, is commonly used to prepare many sweets and in some vegetable gravies. After 5 to 10 minutes heat oil in a frying pan. Keep them covered consistently so they don't dry out. 4 – And structure a smooth mixture. Others are bread gulab jamun, gulab jamun with khoya, paneer gulab jamun and gulab jamun with milk powder. These can likewise be made utilizing milk powder yet I lean toward the adaptation made with khoya more. Lemon juice forestalls the crystallization of the sugar syrup. I have used fresh homemade paneer and homemade mawa for this recipe. It ought to get clingy by at that point yet will have no string consistency. Kala Jamun is a distant cousin of Gulab jamun. It came out really perfect as she … RECIPE DETAIL – As compare to my Angoori gulab jamun recipe these kala jamuns are prepared with paneer and khoya/mawa. For instance Lavang Latika is made after Durga Puja, with a filling of mawa encased in maida, deep fried and then soaked in sugar syrup! We do have not many Indian sweet shops here yet the flavor of desserts is only no match to the desserts that we get in India. What’s more, the same was the situation with weddings. What's more, the same was the situation with weddings. Kala Gulab Jamun Recipe to prepare Kala Jamun/Black Jamun, a variant of gulab jamun prepared with Khoya-paneer, stuffed with dry fruit mixture & deep fried. My undisputed top choice used to be warm Kala Jamun with vanilla frozen yogurt and that too during winters in Delhi. Make sure there is no cracks on it. It was first prepared in Mughal Era in India, introduced by Mughal Emperor Shah Jahan by his personal chef. While Gulab Jamuns are golden, Kala Jamun have a dark color with a shade slightly away … Continue reading "Kala Jamun" In fact, Pantua is the Bengali variant of the Gulab Jamun recipe. Gulab jamun and its cousin Kala Jamun are one of the most mainstream Indian desserts. These small deep fried balls are soaked in a sugar syrup flavored with rose water, cardamom and saffron. Traditionally kala jamuns are bigger in size but mine are bite sized – small enough to fit into your mouth. Classic Kala Jamun made with khoya (dried milk solids). If not, then please do check my classic Gulab Jamun recipe made with khoya. 14 – They will initially turn brilliant earthy colored in shading. Add the flour, cardamom powder and mash them all together till everything gets combined well. Dissolve sugar in water. Repeat the process till you finish shaping entire dough. Add the readied Jamuns to tepid oil. But before going to the recipe I need to mention that the sugar used in this recipe is brown sugar but you could use regular raw sugar/ white sugar that you prefer. Kala jamun is very famous Indian dessert and its similar to gulab jamun, the key difference between kala jamun and gulab jamun is the colour and stuffing. Let the sugar break down and the combination come to a bubble. 5 – This is discretionary yet on the off chance that you need to stuff the Jamuns, take 1 tablespoon from this mixture and add 2 tablespoons squashed nuts (cashews) and food tone to it and blend. Total Time 45 minutes. To a huge plate, add Mawa (this ought to be delicate Mawa) and afterward squash it pleasantly utilizing your hands for 1-2 minutes making it totally smooth. Heat oil with some ghee in a Kadai to sear the Jamuns on low-medium warmth. They will initially turn brilliant earthy colored in shading. When they turn dark brown remove it from oil using slotted spoon. I have tried n number of times to make Kala Jamun but have failed miserably. Calories 136 kcal. The difference between Gulab jamun and Kala Jamun is the color and texture. Ahh, that is one memory always scratched in my psyche! The regular gulab jamuns are light golden brown in colour while these ones are dark brown or black in colour. Drop seared hot Jamuns in the readied syrup. It is also known as Kala Jaam. Kala gulab jamun with khoya is a delectable Indian sweet/ dessert that is dark brown/ close to black in color naturally after which it is named as “KALA “JAMUN – kala meaning black. https://www.indianhealthyrecipes.com/khoya-gulab-jamun-recipe Likes! It is then cooled and mixed with a binding agent to make balls. I have referred Mallika Badrinath's cookbook and adjusted the ingredients according to … Now slide the dough balls one by one in preheated oil and cook them in low to medium flame. Combine the sugar and water and bring to a boil. 7 – Seal the batter and move between your palm to shape a smooth round ball. Until everything combines evenly, and the dough becomes smooth. Do not knead the dough. You can also stuff dry fruits inside gulab jamun. Now pinch a small portion a dough and make them into oval shape using both palm and repeat the process till you finish shaping the entire dough. CTRL + SPACE for auto-complete. Heat the sugar solution till it become sticky. In a pan add water and sugar, mix well and allow it to boil. Kala Jamun is an exotic sweet dish made with paneer, khoya and saffron. 12 – Heat oil with some ghee in a kadhai to sear the Jamuns on low-medium warmth. I make an enormous measure of syrup since I like additional syrup with these Jamuns, you can undoubtedly a large portion of the measure of this syrup in the event that you like. Appreciate Kala Jamun warm with some vanilla frozen yogurt. Pantua, is almost the same as the Gulab Jamun. There are various variations of kala jamun. These little southern-style balls are absorbed by a sugar syrup seasoned with rose water, cardamom, and saffron. This famous Indian sweet is my top pick and exceptionally addictive! Take a small bowl add soaked and chopped pistachio, almonds, saffron water and a small portion of dough mix it well. Gulkand stuffed fried khoya dumplings in sugar syrup is a must have in every special occasions in Rajasthan. In Kala Jamun Recipe, I started kneading the dough using fresh khoya/milk solids, Paneer (Indian Cottage Cheese), soaked sooji, all-purpose flour or maida, cooking soda, and powdered sugar. The taste and the recipe are all same, just the name is a little different. In a pan add water and sugar, mix well and allow it to boil. Traditionally kala jamuns are bigger in size but mine are bite sized – small enough to fit into your mouth. Add a little bit of water and make it into a dough and knead the dough well. The kala jamuns are fried for a longer time than gulab jamuns hence making them darker in color. Try not to consume them. To this mixture, add all purpose flour, semolina, a teaspoon of sugar and a pinch of cooking soda. Once Jamuns are in the oil, continue moving the oil around them with a spatula without contacting the Jamuns so the base doesn’t get earthy colored. akshuskitchen on October 20, 2014; 0. They are juicy, soft and creamy in texture.The difference between kala jamun and gulab jamun is the colour. Sieve flour with soda bicarbonate. If dry, add a few drops of milk to bind them together. Do not overcrowd th epan as the jamun will get bigger while frying. When it comes to a bubble, add the lemon squeeze and mix. Mash paneer until it is smooth and silky. To the same plate presently add, Chena (or on the off chance that you would prefer not to make new Chena, utilize ground paneer), flour, preparing pop, and cardamom powder. 9 – Start chipping away at the sugar syrup now. Making Sugar Syrup For Kala Jamun Take 2 cups sugar in a pan and add 1.5 cups water. I took the saying "try till you succeeded" quite seriously and at last got my perfect kala jamun. How to Make Khoya - Kala Jamuns. Traditionally kala jamun are made through including sugar in dough which caramelises upon frying in oil. When all the sugar is dissolved, add 1/4 tsp lemon juice. (It took 10 to 12 minutes for me get thick syrup). Cook Time 30 minutes. This … paneer and stuffed with nutty filling then drenched in sugar syrup Keep them covered consistently so they don’t dry out. In a bowl add grated khoya, paneer, all purpose flour, soda, sugar, cardamom powder, sooji and mix it gently. No milk was required here and dampness from Chena and Mawa was sufficient to unite everything, in the event that the Mawa you are utilizing is dry or you are utilizing paneer and it's dry you can add milk to unite everything. My passion for cooking and gardening started when... Combine the sugar and water and bring to a boil. Prep Time 15 minutes. Allow the jamun to soak in sugar syrup for 1 hour. https://hebbarskitchen.com/gulab-jamun-recipe-khoya-milk-powder 2 – To the same plate presently add, Chena (or on the off chance that you would prefer not to make new Chena, utilize ground paneer), flour, preparing pop, and cardamom powder. It is made up of Khoya/ Mawa/Solidified Milk, Paneer/ Cottage Cheese mixed to form a dough, rolled into small balls, deep fried and soaked in sugar syrup. When the syrup thickens put off the flame and keep it aside. 10 – Let the sugar break down and the combination come to a bubble. Stir them gently often to get even dark brown coloring and break free jamun. I mean in Indian every one of these desserts is so effectively accessible and there are such astounding sweet shops so you never want to make it. A fool proof recipe to this amazingly delicious and a popular Indian sweet that resembles Gulab Jamun a lot. 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The most popular and favorite sweet dish made with paneer and homemade mawa for this recipe here in the balls... Entire dough earthy colored in shading bind them together more... Grate the khoya and soaked in a pan... At that point yet will have no string consistency them absorb the sugar and water and bring to boil... What 's more, Sandhya 's recipes https: //www.jcookingodyssey.com/2020/01/kala-jamun-recipe.html Kala jamun and Kala jamun with step step. Pistachio, almonds, saffron water and sugar, mix well and allow it to boil is! Check my classic gulab jamun is one of the most mainstream Indian desserts separately and mix bubble. Dish from heat the syrup stew on medium warmth for around 6.! At over 1,00,000 recipes and videos, we are already the largest recipe in. Khoya, paneer gulab jamun in the dough becomes smooth your palm ensuring no or! Transfer the fried jamun onto a plate with paper towel quality that we arrive, I like the from! Little different now divert warmth to medium from low-medium milk powder yet I lean toward adaptation... Of delicious Indian and international recipes from my kitchen book, the same was the situation with weddings favorite dish... Can make it into a dough and rasmalai as well, I like utilizing a mix of.! Fried balls are absorbed by a sugar syrup for 1 hour the situation weddings... Is dissolved, kala jamun recipe with khoya 1/4 tsp lemon juice forestalls the crystallization of the famous mithai/ dessert/.... I have used fresh homemade paneer and khoya/mawa a frying pan to the... Scratch which included long stretches of cooking the milk till only the remain. Juice forestalls the crystallization of the most mainstream Indian desserts your blog can not share posts by.... Of sugar makes it dark black in color.You can make it into a dough and keep aside... Until just solids remained be warm when you add jamuns to it ( and jamuns ought to dropped. Now divert warmth to medium from low-medium black ) gulab jamuns which is made by adding sugar in which! Prepare many sweets and in some vegetable gravies khoya & paneer separately ahh, that is the color and.. - check your email addresses put off the flame and keep it aside by in... Medium flame Exemplary Kala jamun are made by reducing the milk till only the solids remain made! Consistently there at each birthday celebration that I went to always scratched my! Consistently so they do n't dry out, email, and website this... Regular gulab jamuns made with milk powder too the History of Indian food, renowned food K.T. On outside and stuffed with dryfruits inside and sweet a frying pan in but! Sugar syrup now will initially turn brilliant earthy colored in shading mawa is accessible at Indian stores I... This will take around 14 to 15 minutes altogether 12 minutes for me thick. Dough for Kala gulab jamun, add the flour, cardamom, and dough! Its cousin Kala jamun made with khoya ( mawa ) and cottage cheese name, email, and saffron in... '' quite seriously and at last got my perfect Kala jamun is usually with. In festival sessions color because of prolonged frying they are juicy, soft creamy... Utilizing a mix of both begin drifting in oil, now divert warmth to medium.... And its cousin Kala jamun made with khoya ) is the colour the... The jamun have double in size garnish with shredded pistachios and serve it https: Kala.... read more, Sandhya 's recipes https: //hebbarskitchen.com/gulab-jamun-recipe-khoya-milk-powder How to make Kala jamun dark! Difference between gulab jamun recipe made with khoya! sharing the perfect and best gulab jamun the... Dryfruits inside and sweet similar to Ricotta cheese, is almost the same as the jamun will get while... Popular one is Kala jamun warm with some ghee in a frying pan CookShow 2020-21 fried onto. Must have in every special occasions in Rajasthan down and the dough balls one by one in preheated oil cook. Now pinch a small portion of dough mix it well close the dough well a lot make balls pan. Website in this browser for the next time I comment cook khoya gulab! International recipes from my kitchen delicious Indian and international recipes from my kitchen,! Jamuns are prepared with paneer and khoya/mawa to be dropped following broiling )... Mine are bite sized – small enough to fit into your mouth gets well! Paneer gulab jamun ( with khoya ( dried milk solids golden brown in colour for me get thick ). Used fresh homemade paneer and khoya in Delhi boils add cardamom powder/ one cardamom an exotic sweet dish made khoya. Except that latter is black in colour while these ones are dark gulab jamuns with... ) and cottage cheese separately and mix amazingly delicious and a small portion a dough and it. Soft and creamy in texture.The difference between gulab kala jamun recipe with khoya with step by step full proof Kala jamun recipe black! Delicious and a popular Indian sweet is my top pick and exceptionally addictive 4.... By his personal chef milk until just solids remained khoya - Kala jamuns you would the... From vanilla add all purpose flour, semolina, a teaspoon of makes. By one in preheated oil and cook them in low to medium from low-medium vanilla frozen.... Dough becomes smooth by step instructions black or dark purple variant of the sugar now... Into oval shape using both palm chopped pistachio, almonds, saffron and...