Kala Jamun
Delicious sweets from the family of Gulab Jamun, but black in color and filling in the core, tastes even better than Gulab Jamun
Ingredients
- 250 Grams Mava / Khoya
- 100 Grams Paneer / Indian Cottage Cheese
- 3 Tbsp All Purpose Flour/ Maida
- 1/8 tsp Baking Soda
- 1.5 tbsp Full Fat Milk
- 250 ml Oil For Frying (Can use ghee for better taste)
- 300 Grams Sugar
- 1.5 Cup Water
- 1 tsp Cardamom Powder
- 30 Chironjee
- 25 Cashews Broken
- 2-3 drops Red Food Colour
- 1 tbsp Desiccated coconut For Garnishing
- Edible Silver Foil For Garnishing
Instructions
- 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.
- Similarly grate paneer and add it to the the khoya.
- Now add All purpose flour and baking soda.
- Add milk and gently mix everything very well to 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.
- 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, chironjee and broken cashews to it. Mix them well and our stuffing for Kala jamun is ready.
- 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.
- Divide the rest of the dough into equal parts. Roll them round into a ball shape by placing the stuffing made, in centre.
- 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.
- 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.
- 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.
- Cover and allow them to soak in the sugar syrup for 2-3 hours.
- 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.
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.
Nutrition
Nutrition Facts
Kala Jamun
Amount Per Serving
Calories 224
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 26mg1%
Potassium 17mg0%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.