Arbi aur Murgh Ka Kala Jamun

Colocasia Roots Kala Jamun filled with flavored and cooked minced Chicken smoked over live coal with stone flower and drizzled with honey spiced syrup.

Preparation Time: 20 minutes

Cooking Time: 30 to 35 minutes

Makes: 20 pieces

Ingredients and Quantity:

For the Kala Jamun:

Colocasia roots, boiled- 125 gm.

Hariyali Khoya, grated- 225 gm

Refined flour- 03 tbsp.

Corn flour- 01 tbsp.

Green cardamom powder- 2 gm

Milk- ½ tbsp.

Clarified butter (Ghee) -to deep fry

For the Filling:

Clarified butter (ghee) – ½ tbsp.

Chicken mince-150 gm.

Caraway seeds- ½ tsp.

Ginger Paste- ½ tsp.

Garlic paste- ½ tsp

Golden brown onions- 04 tsp.

Hung curd- 1/2^th tbsp.

Black cardamom powder- a pinch

Cumin powder- ½ tsp

Red chili powder- ½ tsp.

Cloves, powdered- 1/4^th tsp

Mint Leaves, finely chopped- 02 tsp.

Coriander leaves, finely chopped- 02 tsp.

Kewra essence- a few drops

Salt –to taste

For the Honey Spiced syrup

Honey, organic- 1 ½ cup

Water- 1 ½ cup

Red chili powder – ½ tsp.

Star anise- 01 no.

Cinnamon stick- 1 inch piece

For the Dhungar / Smoking Technique:

Charcoal, live- 12 pieces

Clarified butter (ghee) – 01 tsp.

Stone flower- 04 tsp.

Method:

For the Filling:

Heat ghee in non-stick pan. Add caraway seeds and stir. Add garlic and ginger paste, cover and cook for a minute, add minced chicken and sauté. Add salt and stir. Cover and cook for 05 minutes. Add cumin powder, red chili powder and mix. Add the fried onion paste to the minced chicken and mix well. Add hung curd and let it cook. Add cardamom and clove powder. Add salt to taste. Add chopped mint and coriander leaves. Mix well. Ensure the filling is dry and chicken is not over cooked or toughened.

For the Syrup:

Boil the honey and water, till it gets heated properly, add the cardamom powder, red chili powder and star anise and cinnamon stick. Simmer till the syrup has a coating consistency. Strain and ensure the syrup is warm before using it.

For the Kala Jamun:

Boil the colocasia roots till done. Peel and mash , add hariyali mawa to it. Add the refined flour and corn flour, and with your fingertips prepare a smooth dough. Add milk if required while making the dough. Divide into 20 equal portions. Take each portion in your palm, press, place a small portion of filling, close and prepare a smooth ball. Ensure there are no cracks on the surface. Heat sufficient ghee in a heavy bottomed non-stick kadai on medium heat. Gently slide in the colocasia roots balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface. Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in color. Drain or place on a kitchen absorbent paper to remove the excess of ghee and soak in the prepared syrup. Let them soak for at least ten minutes before serving. Remove the jamuns from the syrup and set aside.

For the Dhungar (Smoking Technique)

Keep the live charcoal pieces in a small earthenware bowl , place the stone flower over it ,drizzle a little ghee over , place a mesh , place some stone flower and place the jamuns on a corner , drizzle with the prepared syrup and serve immediately.

Serve this delicacy hot / at room temperature.

Chef Tips:

1. If you want the filling to be spicier add kolhapuri masala to it.
2. You may use minced meat instead of minced chicken.
3. If you are a vegetarian, you may replace the minced chicken with minced soya chunks.