Say hi there to the darker, however equally decadent sibling of the ever-favorite gulab jamun – the Kala Jamun. It could even be referred to by many different names in numerous areas of India. Ask an Indian about their favourite mithai (candy), greater than half the inhabitants will provide you with a solution involving any or each of those sweets. This right here, is a straightforward and beautiful Kala Jamun recipe made with paneer (cottage cheese) and khoya (evaporated milk solids). Be it a competition or simply any particular celebration at house, make it and revel in together with your family and friends.
About Kala Jamun
In case you are not well-versed with this well-known Indian candy variant, there are excessive possibilities that you just may confuse it with a fruit of the identical title! Nonetheless, the similarity ends at simply the title and the truth that each the mithai and the fruit are blackish/darkish purple in shade.
Kala Jamun, the candy is clearly associated to the well-known gulab jamun and has nothing to do with the tropical fruit, often known as java plum.
Whereas Kala Jamun recipe does have some similarities with its counterpart, it has different regional names. As an example, kalo jaam or kala jaam. The distinction between a Kala Jamun and gulab jamun, primarily, is within the shade and texture.
Everyone knows that gulab jamuns are golden coloured and Kala Jamun is actually darkish, just a few shades away from black and even darkish purple. Therefore, ‘kala’ which is a Hindi phrase for black. This attribute black shade is achieved by frying the jamuns on low warmth for an extended time. It is so simple as that.
By frying for an extended time, the outside not solely will get a darkish hue, but in addition will get an virtually bittersweet taste and the feel additionally adjustments and turns into thicker as in comparison with that of a gulab jamun.
One other characteristic that makes these each distinct in their very own is the truth that after you make a Kala Jamun recipe, you often serve it at room temperature. Whereas, gulab jamuns are technically served sizzling 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.
Extra on Kala Jamun
Kala Jamun, gulab jamun, Rasgulla, Coconut Ladoo and Jalebi are a couple of Indian sweets which can be an evergreen hit with me and folk too. I imply, we by no means actually get tired of consuming these. And I can say the identical for any such particular person, who’s a candy tooth, particularly with an affinity in the direction of the sweets of India.
Historically, khoya or mawa is utilized in a Kala Jamun recipe, and even to make gulab jamuns. Khoya is mainly dried evaporated milk solids. These milk solids are obtained by constantly cooking the milk on a low flame, until many of the moisture evaporates.
I’ve tailored this Kala Jamun recipe too from my recipe of Gulab Jamun. It’s fairly easy, when you comply with the process and the methodology religiously. Though, I’ve formed these darkish coloured jamuns in an rectangular type, you may even form them in a spherical type.
For those who comply with this Kala Jamun recipe, you may need some dough left, with which you can too make one other variation of this candy, the Dry Jamun. This specific recipe will provide you with about 35 to 37 Kala Jamuns.
As apparent with this class of sweets, Kala Jamun too is likely one of the most favourite decisions of candy throughout festivals like Diwali, Holi, and so on. And never simply this, it’s simply excellent for small events or get togethers at your property as nicely.
You may put together the jamuns a day earlier than and hold them soaking within the sugar syrup within the fridge. These Kala Jamun keep nicely for a few week, when refrigerated.
Step-by-Step Information
The way to make Kala Jamun
Making dough
1. Take 250 grams of khoya in a plate or bowl. The khoya used for the jamuns is the comfortable khoya generally known as daap ka khoya or chikna khoya, which mashes and kneads very nicely.
2. Mash the khoya very nicely together with your palms. Preserve apart. There must be no lumps or small bits or items within the khoya. You may also grate after which mash the khoya. Be sure the mashed khoya doesn’t really feel granular to the touch.
3. Finely grate 100 grams paneer and hold apart. 100 grams paneer yields about ½ cup grated paneer. In case you are utilizing freshly made paneer, then be certain that it’s nicely strained of the whey.
4. Now, add the grated paneer and three tablespoons all-purpose flour (maida) to the khoya.
5. Add 1 tablespoon milk.
6. Gently combine every part very nicely.
7. Carry this combination collectively and type right into a dough. Don’t knead the dough. Simply combine and collect right into a ball. If the combination seems to be dry and doesn’t cling collectively, you may add 1 tablespoon extra of milk.
Shaping Kala Jamun
8. Now, pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll calmly and never closely.
9. Now, roll the ball once more between your palms to provide an rectangular cylindrical form.
10. Roll all of the jamun this manner and hold them coated with a cotton kitchen towel. Be aware that I used solely half of the dough to make Kala Jamun and saved the remaining for making dry jamun.
Making sugar syrup
11. Take 2 cups sugar in a pan.
12. Add 1.5 cups water.
13. Preserve this pan on stovetop on low to medium warmth and stir in order that the sugar begins to dissolve.
14. When all of the sugar is dissolved, add ¼ teaspoon lemon juice, which is able to forestall the sugar syrup from crystallizing.
15. Cook dinner the sugar syrup on low to medium warmth until it turns into sticky otherwise you get ½ string consistency.
16. Swap off the warmth and add ½ teaspoon cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally, add 1 tablespoon rose water.
Frying Kala Jamun
17. Whereas the sugar syrup is cooking, start frying the jamuns. The sugar syrup must be sizzling whenever you add the fried jamuns. Warmth oil or ghee in a kadai or deep pan on a low to medium flame for deep frying the jamuns.
18. For testing, slide a tiny dough ball within the sizzling oil. The ball ought to slowly stand up and never pop instantly to the floor. That is the temperature at which we’ll fry the jamun.
19. Preserve the warmth to a low and fry the tiny jamun ball.
20. Fry your small tester jamun until it turns into golden. If the jamun ball breaks, then add a couple of teaspoons of flour to the dough and blend nicely once more. I recommend that earlier than you start shaping the jamuns, you do that check.
21. Now, working in batches, gently slide the full-sized jamuns into the oil. The warmth must be low. Don’t crowd the pan.
22. While you see gentle golden spots, gently flip over the jamuns. Right here I used to be dealing with the digicam too, so the jamuns received browned extra. The jamuns fry in a short time, so be attentive.
23. Carry on turning them within the oil, like a delicate swirling with the slotted spoon, in order that they brown evenly. Whereas frying, the jamuns ought to really feel gentle like thermocol balls, and never heavy.
24. Fry until they flip a shade or two darker than the golden shade.
25. Place Kala Jamun on paper towels to take away extra oil.
26. While they’re nonetheless sizzling from the pan, rapidly add Kala Jamun to the sugar syrup. Fry all of the jamuns in the identical means after which add to the sugar syrup. Be aware that the sugar syrup must be sizzling. To keep up the new temperature, you may hold the sugar syrup bowl or pan on a sizzling 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, hold the bowl coated within the fridge.
27. Serve Kala Jamun at room temperature or chilled as a dessert. You may garnish with some sliced or chopped pistachios or blanched almonds whereas serving, and even supply up a scoop of Vanilla Ice Cream to accompany your sweets.
Professional Ideas
- You may attempt making totally different formed Kala Jamuns. I gave them an rectangular form, you can also make spherical ones too.
- A particular sort of sentimental khoya a.okay.a ‘daap ka khoya’ or ‘chikna khoya’ is used to make the Kala Jamun. As it’s comfortable, it mashed and kneads very nicely.
- You’ll have to mash the khoya so nicely that there aren’t any lumps or small bits left in it. It must also not really feel granular to the touch.
- In case you are opting to make use of freshly made paneer, be certain that to pressure the whey nicely out of it.
- Whereas kneading the dough, if the combination seems to be dry and doesn’t come collectively, add 1 tablespoon extra milk.
- When you find yourself frying the jamuns, guarantee they really feel gentle and never heavy. This lightness is just like the lightness of thermocol balls.
- Just be sure you are including the fried jamuns in sizzling sugar syrup. To keep up the new temperature of the sugar syrup, you may hold the syrup bowl/pan on a sizzling water tub.
- Make stuffed jamuns: Flatten the dough and add a small quantity of chopped dried fruits, crushed pistachios with kesar, and/or crushed toasted cashews coloured with saffron water for a bit of additional texture. Wrap the dough across the filling, form, then fry as directed.
FAQs
Appears like one of many two issues occurred. First, when you combine the dough an excessive amount of, then the jamuns will turn into arduous. Second, the sugar syrup mustn’t have greater than 1-string consistency or it’ll turn into too thick. Therefore, the jamuns won’t be able to soak up the sugar syrup and switch dense.
I’ve heard of this occurring with readers who make their very own khoya. For those who desire to make khoya (milk solids) as an alternative of shopping for it, be sure that it has a wonderful consistency. It shouldn’t be granular or have discernible balls in it, or they’ll trigger the dough to be unstable when it goes within the oil.
Completely! Simply substitute it with an equal quantity of khoya (and hold the unique quantity of khoya known as for).
Be sure you are frying over medium-low warmth for a very long time. For those who fry it in too sizzling oil, it’ll turn into very darkish in a short time, however the middle gained’t have time to prepare dinner correctly. Additionally, make sure to form your jamuns evenly, so that they prepare dinner uniformly.
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Kala Jamun | Black Gulab Jamun
That is a straightforward and scrumptious recipe of kala jamun made with khoya (mawa) and cottage cheese.
Prep Time 15 minutes
Cook dinner Time 30 minutes
Whole Time 45 minutes
sugar syrup for kala jamun
Forestall your display screen from going darkish whereas making the recipe
preparation for kala jamun
Take 250 grams of khoya in a plate or bowl. The khoya used for kala jamun is the comfortable khoya often known as hariyali khoya or chikna khoya. This can be a comfortable khoya, so it mashes and kneads very nicely.
Mash the khoya very nicely together with your palms. Preserve apart. There must be no lumps or small bits or items within the khoya. You may also grate after which mash the khoya.
Grate 100 grams paneer and hold apart. 100 grams paneer yields about 1/2 cup grated paneer.
making kala jamun balls
Now add the grated paneer and three tbsp all objective flour (maida) to the khoya.
Add 1 tbsp milk. gently combine every part very nicely.
Carry collectively this combination and type right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination seems to be dry and doesn’t cling collectively to a dough, you may add 1 tbsp extra of the milk.
Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll calmly and never closely.
Now roll the ball once more between your palms to provide a rectangular cylindrical form.
Roll all of the jamun this manner and hold them coated with a cotton kitchen towel.
making sugar syrup for kala jamun
Take 2 cups sugar in a pan and add 1.5 cups water.
Preserve this pan on range high on a low to medium flame and stir in order that the sugar begins to dissolve.
When all of the sugar is dissolved, add 1/4 tsp lemon juice. The lemon juice doesn’t enable the sugar syrup to crystallize.
Cook dinner the sugar syrup on a low to medium flame until you get 1/2 string consistency or the syrup turns into sticky.
When the sugar syrup is cooking, you may start frying the kala jamun. As whenever you add the kala jamun, the sugar syrup must be sizzling. Warmth oil for deep frying in a kadai or deep pan on a low to medium flame.
Swap off the flame and add 1/2 tsp cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally add 1 tbsp rose water.
frying – making black gulab jamun
For testing, slid a tiny dough ball within the sizzling oil.
The ball ought to come up slowly and never rapidly. That is the temperature at which we’ll fry the jamuns.
Preserve the flame to a low and fry this small jamun until it turns into golden.
Now gently slid the kala jamun. Don’t crowd and add the jamuns as per the scale of the pan.
While you see faint golden spots, flip over the jamun gently.
Carry on turning them within the oil, like a delicate swirling with the slotted spoon, in order that they brown evenly. When frying the jamun need to really feel gentle and never heavy.
Fry until they flip a shade or two darker than the golden fried shade.
Place them on paper towels.
While they’re sizzling, rapidly add them to the sugar syrup.
Fry all of the kala jamun in the identical means and add them to the sugar syrup.
Cowl and permit them to soak within the sugar syrup. As soon as the sugar syrup cools down, hold the bowl coated within the fridge.
Serve kala jamun at room temperature or chilled as a dessert or candy.
Vitamin Details
Kala Jamun | Black Gulab Jamun
Quantity Per Serving
Energy 136 Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 3g19%
Ldl cholesterol 6mg2%
Sodium 42mg2%
Carbohydrates 10g3%
Sugar 5g6%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 0.2mg0%
Calcium 130mg13%
Iron 0.1mg1%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Kala Jamun Recipe from the archives was first printed in April 2015. It has been up to date and republished in March 2024.
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