Kala Jaam, Kalo Jaam or simply Kala Jamun is the black or dark purple variant of a Gulab Jamun. A delicious creamy and soft Indian dessert recipe made up milk solids / khoya, soaked in cardamom flavored sugar syrup.
Kala jamun is very famous Indian dessert and its similar to Gulab Jamun, the key difference between Kala Jamun and Gulab Jamun is the colour and texture. Traditionally kala jamun are made by adding sugar in dough which caramelizes when frying in ghee/ oil. The caramelisation of sugar makes it dark black in colour. But getting right sugar caramelisation is bit difficult so here it’s very easy recipe of Kala Jamun..
Kala jamun has a harder outer layer compared to regular gulab jamuns because of longer frying time, they require longer time to soak in the syrup. So if you are preparing it for an occasion, considering the soaking time, I would suggest making them a day in advance. Good for a week in the refrigerator (only if you can save that long 😉 😉 ) …
So , now let’s checkout the detailed recipe of this delicious sweet which can be ready in no time , then sugar syrup will do its magic 🙂 🙂
- 1 cup Khoya(mawa)
- 3 tablespoons All Purpose Flour (maida)
- 1/8 teaspoon baking soda
- 1 tablespoon milk
- Ghee for frying
For sugar syrup
- 1.5 cups sugar
- 1.5 cups water
- 2-3 cardamom pods
- Some Saffron Strands
In a large mixing bowl add mawa, flour and baking soda. Crumble it with fingers. Add a teaspoon of milk if required. Mix it to form a smooth dough. While preparing dough remember that you don’t have to knead the dough too much. Just try to gather mixture together and smooth it out. When dough is ready, keep it aside to rest for 10 minutes.
Let’s make sugar syrup.. Take a wide pan, add water and sugar. Place pan over medium high heat and bring it to a boil. Once it starts boiling add crushed green cardamom and turn the heat to low. Let it simmer for next 4- 5 minutes. Take little amount of syrup on back of teaspoon and check the consistency. Syrup should be sticky or 1/2 thread consistency. In last one can add the rose essence too. Keep the syrup aside. If sugar syrup becomes thick add water and adjust consistency because thick syrup can not be absorb by Kala Jamun.
Take the dough and divide into small equal balls. One can even stuff pistachio inside. Roll the dough into smooth ball. DO NOT APPLY pressure while forming the balls.
Place a wok on medium heat and pour Ghee to fry Kala Jamuns. When ghee is hot enough , slide 4-5 dough balls into it. Don’t overcrowd the wok.
How to check , Ghee is hot enough !! There is an old technique to check correct temperature. Take a pinch of dough ball and slide it into oil. If it comes to surface of oil slowly or after 2 -3 seconds late. It means this is right temperature.
Fry kala jamun by continuously stirring. You can also gently stir in circular motion to get even coloring..
First they change color to red brown which is called as Gulab Jamun. Further cooking of 2-3 minutes Gulab Jamun turn to Kala Jamun. They will also increase in size. Keep eye when frying kala jamun because they get burn quickly, and if they burn they won’t taste so good.
When kala jamun are made, drain them in a tissue paper to get excess oil.
Now check temperature of syrup. Sugar syrup should be luke warm or should be bearable if finger is dipped. Slide the kala jamun in syrup. Keep them aside to absorb syrup. Kala jamun require 5- 6 hours to absorb syrup.
When you are about to serve kala jamun, keep the kala jamun with syrup on low heat for 5 minutes. It will make it softer and warm.
Or just sprinkle pinch of desiccated coconut over the kala jamun and serve.
If you are a fan of ice cream, they really taste very good when serve with chilled vanilla ice cream.
Hope you all will love the recipe . Would love to listen from you all..
Happy Cooking 🙂 🙂