Kala Jamun

Kala jamun recipe with step-by-step photographs. Straightforward and scrumptious recipe of kala jamun made with khoya and paneer. Be it a competition or simply any particular celebration at residence, make it and revel in along with your family and friends.

Kala Jamun, the candy is clearly associated to the well-known gulab jamun and has nothing to do with the tropical fruit, also referred to as java plum.

Whereas Kala Jamun recipe does have some similarities with its counterpart, it has different regional names. As an illustration, kalo jaam or kala jaam. The distinction between a Kala Jamun and gulab jamun, primarily, is within the coloration and texture.

Whereas gulab jamuns are golden coloured balls, kala jamun have a darkish coloration with just a few shades away from black. Therefore the phrase ‘kala’ which implies black. This coloration is achieved by frying the jamuns at a low warmth for a while to get the darkish coloration.

One other function that makes these each distinct in their very own is the truth that after you make a Kala Jamun recipe, you normally serve it at room temperature. Whereas, gulab jamuns are technically served scorching or heat, and someday at room temperature as nicely. However no matter it’s, the mixture of vanilla ice cream with any of those 2 jamuns is simply supreme! Strive it too.

Historically khoya or mawa is used to make gulab jamun or kala jamun. Khoya is mainly dried evaporated milk solids. These milk solids are obtained by constantly cooking the milk on a low warmth until many of the moisture evaporates.

Gulab jamun, kala jamun, Rasgulla, Coconut ladoo and Jalebi are a couple of desserts that my people are an excessive amount of keen on.

Right here the kala jamun recipe is customized from my recipe of Gulab jamun. This recipe will yield about 35 to 37 jamuns. I made them in an oval rectangular form. You’ll be able to even make spherical formed kala jamun. I used half of the dough to make kala jamun and the remaining half for Dry jamun.

Since Diwali is only a few weeks away, this recipe is ideal for small events or get-togethers. Make the jamuns a day earlier than and maintain them soaking within the sugar syrup within the fridge. These kala jamun keep nicely for a few week Within the fridge.

Step-by-Step Information

How one can make Kala Jamun

1. Take 250 grams of khoya in a plate or bowl. The khoya used for gulab jamuns is the comfortable khoya also referred to as daap ka khoya or chikna khoya. This can be a comfortable khoya, so it mashes and kneads very nicely.

2. Mash the khoya very nicely along with your fingers. Maintain apart. there must be no lumps or small bits or items within the khoya. You can even grate after which mash the khoya. The mashed khoya mustn’t really feel granular to the touch.

3. Grate 100 grams paneer and maintain it apart. 100 grams of paneer yields about ½ cup of grated paneer. Use a tremendous grater to grate the paneer. If utilizing freshly made paneer then be sure the paneer is strained nicely of the whey.

4. Now add the grated paneer and three tablespoons of all goal flour (maida) to the khoya.

5. Add 1 tablespoon of milk.

6. Gently combine every part very nicely.

7. Deliver collectively this combination and kind right into a dough. Don’t knead the dough. Simply combine and collect to a dough. if the combination seems dry and doesn’t cling collectively to a dough, you’ll be able to add 1 tbsp extra of the milk

8. Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll flippantly and never closely.

9. Now roll the ball once more between your palms to provide a rectangular cylindrical form.

10. Roll all of the jamun this fashion and maintain them lined with a cotton kitchen towel. Please observe that I used half of the dough to make these kala jamun.

Making sugar syrup for black gulab jamun

11. Take 2 cups sugar in a pan.

12. Add 1.5 cups water.

13. Maintain this pan on range high on a low to medium flame and stir in order that the sugar begins to dissolve.

14. When all of the sugar is dissolved, add ¼ teaspoon lemon juice. The lemon juice doesn’t permit the sugar syrup to crystallize.

15. Cook dinner the sugar syrup on a low to medium warmth until you get ½ string consistency or the syrup turns into sticky.

16. Swap off the warmth and add ½ tsp cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally add 1 tbsp rose water.

Frying kala jamun

17. When the sugar syrup is cooking, you’ll be able to start frying the jamuns. As whenever you add the fried kala jamun, the sugar syrup needs to be scorching. warmth oil for deep frying in a kadai or deep pan on a low to medium flame. you too can use ghee for deep frying.

18. For testing, slid a tiny dough ball within the scorching oil. the ball ought to come up slowly and never rapidly. That is the temperature at which we are going to fry the jamun.

19. Maintain the warmth to a low and fry this tiny jamun ball.

20. Fry this small jamun until it turns into golden. If this jamun ball breaks, then add a couple of tsp of flour to the dough and blend nicely once more. Earlier than you start shaping the jamuns, you are able to do this take a look at.

21. Now gently slid the kala jamuns. The flame must be low. Don’t crowd and add the jamuns as per the dimensions of the pan.

22. Whenever you see mild golden spots, flip over the jamuns gently. Right here I used to be dealing with the digital camera too, so the jamuns obtained browned extra. the jamuns fry in a short time, so do be attentive.

23. Carry on turning them within the oil, like a mild swirling with the slotted spoon, in order that they brown evenly. When frying the jamuns should really feel mild and never heavy. The lightness is just like the lightness of thermocol balls, whereas frying them.

24. Fry until they flip a shade or two darker than the golden coloration.

25. Place black gulab jamun on paper towels to take away extra oil.

26. While they’re scorching, rapidly add kala jamun to the sugar syrup. fry all of the kala jamun in the identical approach and add them to the sugar syrup.

Observe that the sugar syrup needs to be scorching. To take care of the recent temperature, you’ll be able to maintain the sugar syrup bowl or pan on a scorching water tub.

Cowl and permit the kala jamun to soak within the sugar syrup for 3 to 4 hours earlier than serving. As soon as the sugar syrup cools down, maintain the bowl lined within the fridge.

27. Serve kala jamun at room temperature or chilled as a dessert or candy. You’ll be able to garnish with some sliced or chopped pistachios or blanched almonds whereas serving.

Extra Diwali sweets

Please make sure to fee the recipe within the recipe card or go away a remark beneath if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Kala Jamun submit from the weblog archives first revealed in October 2015 has been up to date and republished on December 2022.