Kala Jamun Recipe | Your Food Fantasy by Meenu Gupta

Kala Jamun


Kala Jaam or Kala Jamun (काला जामुन) is an exotic sweet dish served on special occasions being a scrumptious desert very similar to Gulab Jamun. The difference between gulab jamun and kala jaam is the colour and texture. While gulab jamuns are golden colored balls, kala jamun  have a dark color very close to black (with out loosing any flavour) and have a very distinct texture of grainy from inside and somewhat chewy on the surface. 

Below is the  Kala Jamun pictorial recipe depicted step by step.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serving: 20-22 pieces

Kala Jamun Recipe | Your Food Fantasy
Kala Jamun
Kala Jamun Recipe | How to Make Kala Jamun
Kala Jamun

 

Ingredients:

  1. Khoya / Mawa –  1 cup or 250 grams
  2. Paneer – 1/3 cup or 100 grams (Checkout this to make Paneer at home)

  3. All purpose flour/maida – 3 tablespoon

  4. Baking Soda – 1/8 teaspoon

  5. Whole milk – 1-1.5 tablespoon

  6. Oil / Desi ghee for deep frying

  7. Sugar – 300 grams or 2 cups + 1.5 tablespoon

  8. Water – 1.5 cups 

  9. Cardamom powder  – 1 teaspoon

  10. Chironji – 30

  11. Broken Cashews – 25-30

  12. Red food colour – 2-3 drops

  13. Shredded coconut – 1 tablespoon(for garnish)

  14. Silver Leaf – 2(for garnishing)

Kala Jamun Sweet Recipe | Your Food Fantasy
Kala Jamun Recipe
How to Make Kala Jamun at Home | Home made Kala Jamun | Your Food Fantasy by Meenu Gupta
Kala Jamun

Recipe:

  1. First of all, take khoya in a mixing bowl. First grate it and then mash it well with the help of your hands so that there is no lumps or small bits in the khoya. 

    Mava for Kala Jamun | Kala Jamun Recipe
    Mava for Kala Jamun

     

  2. Similarly grate paneer and add it to the the khoya. Now add All purpose flour and baking soda. 

    Paneer for Kala Jamun | Kala Jamun Recipe
    Paneer for Kala Jamun

    Mixing Paneer and Mawa | Kala Jamun Recipe

  3. Add milk and gently mix everything very well and form a soft dough. Do not over knead the dough, just mix and gather. If it looks dry, you can add little  more milk just so that it forms a soft dough. 

    Dough for Kala Jamun | Kala Jamun Recipe | Your Food Fantasy
    Dough for Kala Jamun
  4. Now for the stuffing, take a small part of this dough in another bowl and add 1.5 tablespoon sugar, 1/2 teaspoon Cardamom powder, red food colour, chironji and broken Cashews to it. Mix them well and our stuffing for Kala jamun is ready. 

     

  5. Now for sugar syrup, heat 2 cups of sugar with 1.5 cups water in a pan and cook it on a medium flame till it starts boiling. Keep it for 5 more minutes and switch off the flame. 

    Sugar Syrup for making Kala Jamun | Kala Jamun Recipe
    Sugar Syrup

     

  6. Now divide the rest of the dough into equal parts.Balls for making Kala Jaam / Jamun | YourFoodFantasy.com

  7. Roll them round into a ball shape by placing the stuffing made in step 4, in centre.

    Kala Jamaun Recipe | YourFoodFantasy.com

  8. Heat oil in a pan / kadhai over medium flame. To check the correct temperature of oil, just slide a tiny portion of dough in the hot oil. It should come up on surface slowly not quickly. 

  9. Now keep the flame to a low and gently put the 5-6 balls at a time for frying. With the help of a spoon or spatula, rotate the oil without touching balls. That will help in evenly frying of balls giving them a nice colour. It will take easily 7-8 minutes to fry a batch.

    Frying Kala Jamun Balls | YourFoodFantasy.com by Meenu Gupta
    Frying Kala Jamun Balls
  10. When you see they have turned to dark brown colour then take them out and add them to the warm sugar syrup.  Similarly fry all the balls in the same way and add them to the sugar syrup.

    Kala Jamun in Sugar Syrup | Kala Jamun Recipe | YourFoodFantasy.com
    Kala Jamun in Sugar Syrup

     

  11. Cover and allow them to soak in the sugar syrup for 2-3 hours.

  12.  After they are done with soaking syrup, take them out and serve them dry and garnish with shredded coconut. Alternatively, garnish with silver leaf and serve Kala Jaam / Jamun at room temperature or chilled. 

Kala Jamun Recipe | Your Food Fantasy by Meenu Gupta
Kala Jamun Recipe | Your Food Fantasy

Key Notes:

  • Be careful while preparing the dough, it should be smooth without any lump.
  • Check the temperature of oil by dropping a small bit of dough, it should rise to surface gradually and not promptly.
  • You can experiment with stuffing, like adding chocolate.
Advertisements

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s