Dragon Jaam with Edible Mirror & Jaggery Threads - By Chef Pankaj Gupta

This is an Indo-fusion recipe that combines traditional flavors with a modern twist.              

Ingredients:

For Black Jaam:

- Brown Mawa (roasted) - 25 gm

- Fresh Grated Paneer - 10 gm

- All-Purpose Flour - 1 tsp

- Cooking Oil (for frying) - 250 ml

For Syrup:

- Granulated Sugar - 150 gm

- Honey - 1 tsp

- Water - 200 ml

For Mirror (Garnishing):

- Liquid Glucose - 10 ml 

For Coulis:

- Dragon Fruit Purée - 25 gm 

For Jaggery Threads:

- Palm Jaggery - 50 gm

Preparation:

1. Heat the water until it reaches a boiling point. Gradually add the sugar and stir continuously. 

2. Continue boiling until the mixture reaches a single-thread consistency.  Add the honey and stir well. Your sugar syrup is now ready.

3. Heat the oil in a deep kadai (wok) over low heat. Combine the roasted brown mawa, grated paneer, and a small amount of flour to form a soft dough.

4. Shape the dough into round balls. Deep fry the balls in the hot oil over low heat until they turn black. Once fried, soak the balls in the prepared sugar syrup for at least 1 hour.

5. Preheat the oven to 200°C. Place a small ball of liquid glucose on a baking sheet. Bake in the oven for 5-10 minutes until it forms a glossy, mirror-like sheet. Let it cool completely before using.

6. Melt the jaggery in a pan until it reaches a liquid consistency. Allow it to cool slightly, then use a spoon to create fine threads.

7. Arrange the Black Jaam on a plate. Garnish with the edible mirror and dragon fruit coulis. Add the jaggery threads for an elegant finish.