Kala jamun
Kala jamun
 
Prepare time: 10 min
Cook: 45 min
Ready in: 55 min

Kala Jamun Recipe

Exemplary Kala Jamun made with khoya (dried milk solids). These little southern-style balls are absorbed by a sugar syrup seasoned with rose water, cardamom, and saffron.

This famous Indian sweet is my top pick and exceptionally addictive!

Gulab jamun and its cousin Kala Jamun are one of the most mainstream Indian desserts.

I recollect as a youngster both of these were consistently there at each birthday celebration that I went to. What’s more, the same was the situation with weddings.

My undisputed top choice used to be warm Kala Jamun with vanilla frozen yogurt and that too during winters in Delhi. Ahh, that is one memory always scratched in my psyche!

I don’t recollect mother regularly making this sweet at home, however. I mean in Indian every one of these desserts is so effectively accessible and there are such astounding sweet shops so you never want to make it.

Obviously here in the US things are unique. We do have not many Indian sweet shops here yet the flavor of desserts is only no match to the desserts that we get in India. Due to the quality that we arrive, I generally wind up making my number one desserts at home.

Particularly during Diwali, every one of my top picks is on the menu. This time around, I am making these Kala Jamuns.

What is Kala Jamun?

It’s an Indian sweet made with Mawa/khoya which is dried milk solids.

At my home, Mawa was constantly produced using scratch which included long stretches of cooking the milk until just solids remained.

Anyway, you can likewise effectively discover it at stores. Here in the US, solidified Mawa is accessible at Indian stores, I like the one from vanilla.

These dumplings made with milk solids are broiled and afterward dunked in a sugar syrup enhanced with cardamom, saffron, and rose water.

You can say they resemble singed doughnuts.

These can likewise be made utilizing milk powder yet I lean toward the adaptation made with khoya more.

Kala jamun

 

Kala Jamun
Print Recipe
5 from 3 votes

Kala Jamun

Exemplary Kala Jamun made with khoya (dried milk solids). These little southern-style balls are absorbed by a sugar syrup seasoned with rose water, cardamom, and saffron.
This famous Indian sweet is my top pick and exceptionally addictive!
Gulab jamun and its cousin Kala Jamun are one of the most mainstream Indian desserts.
I recollect as a youngster both of these were consistently there at each birthday celebration that I went to. What's more, the same was the situation with weddings.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Indian
Keyword: How To Make Kala Jamun Recipe, Kala Jamun Fruit, Kala Jamun Recipe, kala jamun recipe with khoya, Kala Jamun Recipe With Milk Powder
Servings: 4 people
Calories: 175kcal
Author: Chef Bikram Singh
Cost: $10

Ingredients

  • 1 Cup Mawa/khoya mashed, 250 grams
  • 1/2 cup + 1 teaspoon  Chena 125 grams, mashed or use grated paneer
  • 1/2 Cup All purpose flour  64 grams, maida
  • Pinch baking soda
  • 1 Tsp Cardamom powder
  • 2 Tbsp chopped cashews only if stuffing the Jamuns

Sugar Syrup

  • 3 Cup Sugar  600 grams
  • 4 Cup Water
  • 4 Tbsp  Rose water 20 ml
  • 2 Tbsp kewra water 10 ml
  • 10 whole  green cardamoms 
  • Generous pinch saffron strands
  • 2 Tbsp lemon juice

Instructions

  • To a huge plate, add Mawa (this ought to be delicate Mawa) and afterward squash it pleasantly utilizing your hands for 1-2 minutes making it totally smooth.
  • To the same plate presently add, Chena (or on the off chance that you would prefer not to make new Chena, utilize ground paneer), flour, preparing pop, and cardamom powder.
  • Mix everything together utilizing your hands.
  • And structure a smooth mixture. No milk was required here and dampness from Chena and Mawa was sufficient to unite everything, in the event that the Mawa you are utilizing is dry or you are utilizing paneer and it's dry you can add milk to unite everything.
  • This is discretionary yet on the off chance that you need to stuff the Jamuns, take 1 tablespoon from this mixture and add 2 tablespoons squashed nuts (cashews) and food tone to it and blend. You can likewise add saffron strands absorbed 1/2 teaspoon water here.
  • Now take a little ball, around 20 grams from the batter and level it and afterward stuff it on the off chance that you need by taking a little sum from that readied stuffing mixture.
  • Seal the batter and move between your palm to shape a smooth round ball.
  • Make all Jamuns comparatively. Keep them covered consistently so they don't dry out.
  • Start chipping away at the sugar syrup now. I make an enormous measure of syrup since I like additional syrup with these Jamuns, you can undoubtedly a large portion of the measure of this syrup in the event that you like
  • To make the syrup, add sugar, water, rose water, kewra water, squashed cardamom, and saffron to a dish on medium warmth.
  • Let the sugar break down and the combination come to a bubble. When it comes to a bubble, add the lemon squeeze and mix. Lemon juice forestalls the crystallization of the sugar syrup.
  • Let the syrup stew on medium warmth for around 6 minutes. It ought to get clingy by at that point yet will have no string consistency. That is the correct stage to eliminate the dish from heat. Put this aside now.
  • Heat oil with some ghee in a Kadai to sear the Jamuns on low-medium warmth. You can utilize just ghee or just oil as well, I like utilizing a mix of both.
  • Add the readied Jamuns to tepid oil. Once Jamuns are in the oil, continue moving the oil around them with a spatula without contacting the Jamuns so the base doesn't get earthy colored.
  • After around 6-7 minutes, they will begin drifting in oil, now divert warmth to medium from low-medium.
  • They will initially turn brilliant earthy colored in shading.
  • Fry until they turn dark, this will take around 14 to 15 minutes altogether. Try not to consume them. Eliminate them from oil utilizing a spatula.
  • Drop seared hot Jamuns in the readied syrup. The syrup should be warm when you add Jamuns to it (and Jamuns ought to be dropped following broiling them). Fry every one of them comparatively and let them absorb the sugar syrup for at any rate 4 hours.
  • Appreciate Kala Jamun warm with some vanilla frozen yogurt.

Ingredients

For the Kala Jamun

  • 1 cup Mawa/khoya
  • 1/2 cup + 1 teaspoon Chena
  • ½ cup All-purpose flour
  • Pinch baking soda
  • 1 tsp  Cardamom powder
  • 2 tbsp chopped cashews

For the Sugar Syrup

  • Sugar 3 cup
  • Water 4 cup
  •  Rosewater 4 tbsp
  • kewra water 2 tbsp
  •  green cardamoms  10 whole
  • Generous pinch saffron strands
  • lemon juice 2 tbsp

Directions

1 – To a huge plate, add Mawa (this ought to be delicate Mawa) and afterward squash it pleasantly utilizing your hands for 1-2 minutes making it totally smooth.

2 – To the same plate presently add, Chena (or on the off chance that you would prefer not to make new Chena, utilize ground paneer), flour, preparing pop, and cardamom powder.

3 – Mix everything together utilizing your hands.

4 – And structure a smooth mixture. No milk was required here and dampness from Chena and Mawa was sufficient to unite everything, in the event that the Mawa you are utilizing is dry or you are utilizing paneer and it’s dry you can add milk to unite everything.

5 – This is discretionary yet on the off chance that you need to stuff the Jamuns, take 1 tablespoon from this mixture and add 2 tablespoons squashed nuts (cashews) and food tone to it and blend. You can likewise add saffron strands absorbed 1/2 teaspoon water here.

6 – Now take a little ball, around 20 grams from the batter and level it, and afterward stuff it on the off chance that you need by taking a little sum from that readied stuffing mixture.

7 – Seal the batter and move between your palm to shape a smooth round ball.

8 – Make all Jamuns comparatively. Keep them covered consistently so they don’t dry out.

9 – Start chipping away at the sugar syrup now. I make an enormous measure of syrup since I like additional syrup with these Jamuns, you can undoubtedly a large portion of the measure of this syrup in the event that you like.

To make the syrup, add sugar, water, rose water, kewra water, squashed cardamom, and saffron to a dish on medium warmth. 

10 – Let the sugar break down and the combination come to a bubble. When it comes to a bubble, add the lemon squeeze and mix. Lemon juice forestalls the crystallization of the sugar syrup.

11 – Let the syrup stew on medium warmth for around 6 minutes. It ought to get clingy by at that point yet will have no string consistency. That is the correct stage to eliminate the dish from heat. Put this aside now.

12 – Heat oil with some ghee in a kadhai to sear the Jamuns on low-medium warmth. You can utilize just ghee or just oil as well, I like utilizing a mix of both.

Add the readied Jamuns to tepid oil. Once Jamuns are in the oil, continue moving the oil around them with a spatula without contacting the Jamuns so the base doesn’t get earthy colored.

13 – After around 6-7 minutes, they will begin drifting in oil, now divert warmth to medium from low-medium.

14 – They will initially turn brilliant earthy colored in shading.

15 – Fry until they turn dark, this will take around 14 to 15 minutes altogether. Try not to consume them. Eliminate them from oil utilizing a spatula.

16 – Drop seared hot Jamuns in the readied syrup. The syrup should be warm when you add Jamuns to it (and Jamuns ought to be dropped following broiling them). Fry every one of them comparatively and let them absorb the sugar syrup for at any rate 4 hours.

17 – Appreciate Kala Jamun warm with some vanilla frozen yogurt.

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