Mango kala jamoon

1.In a pan add the blended mango juice and cook it on low flame till the moisture evoprates and a smooth residue is left,when done put it aside,allow it to cool.
2.Take bowl,add milk powder,all purpose flour,baking soda and butter,mix well so that the butter is completely mixed in milkpowder.
3.Now add the cooked mango pulp mix well and make it into a smooth dough,add few drops of milk to make a dough if the mango pulp is not enough,cover it and rest for 15 mins.
4.Meanwhile make sugar syrup,in a sauce pan add sugar,water and mix well so that sugar melts,let it boil till the syrup becomes sticky,add elachi powder so flavor.
5. In a bowl take koya,chopped almond,1 spn of sugar ,food color and mix it well and divide this koya dough into small rounds and put aside.
6.Now take the jamoon dough and divide into equal parts,take one portion and flaten it on your hand,take a koya ball put it in the middle of jamoon dough and close it all over with no cracksand make smooth Jamoons.
7.Repeat the same process with all the portions and put aside.
8.Heat oil for deep frying,when hot fry the Jamoons on medium flame,fry all over till they turn golden brown,take out from oil and put aside for 5 mins.
9.To make kala jamoon we need to double fry the jamoons to get the exact color for Jamoons.
now put the fried jamoons in oil for another time and fry till they turn to the required color and strain them from oil and place them on paper towel so that excess oil is absorved.
10.When the jamoons come to room temperature add the jammons to warm sugar syrup(make the syrup should me warm not hot) and leave for 25-30 mins.
11.After this take the Jamoon from sugar syrup and now they are ready to serve.
12.Garnish with few chopped Almond.
Add a scoop of Vanilla Ice-cream and enjoy with ur dear ones...
See the jamoons they look colorful with koya stuffing and absorbed the sugar syrup and turned Juicy