Caramelized Milk Balls In Thick Syrup Recipes

Steps:

• Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
• In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
• Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Steps:

• Line an 8-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside., In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring., Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla., Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

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.