Kala Jamun

20180407_105637_wm_wm
Kala Jamun

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..

IMG-20180407-WA0025_wm

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 πŸ˜‰ πŸ˜‰ ) …

IMG-20180407-WA0042_wm

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 πŸ™‚ πŸ™‚

INGREDIENTS

  • 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

METHOD:

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.

20180406_131350_wm

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.

20180407_110332_wm

Hope you all will love the recipe . Would love to listen from you all..

Happy Cooking πŸ™‚ πŸ™‚

Advertisements

56 thoughts on “Kala Jamun

Add yours

  1. Small small Kala jamuns looks so cute and perfectly made. We call it Black Gulab Jamun. This is the one of my fav sweets, yours look so tempting, please pass over some here

    Liked by 1 person

  2. I just love kala jamuns. Whenever I get gulab jamun from market, I buy 1-2 pieces of kala jumun for myself as rest of the family prefers gulab jamun. Now you have made me drool and I’m trying hard to control my sugar intake these days. These kala jamuns are certainly going to break my resolve 😦

    Liked by 1 person

  3. Oh man! That’s a major temptation you have put there for me! How I wish I could grab some off the computer screen!
    I’ve made gulab jammun at home but never kala jammun. You recipe sounds easy to follow. Must try coming Eid!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at WordPress.com.

Up ↑

%d bloggers like this: