Kala Jamun recipe – How to make Kala Jamun

    kala jamun

    Kala Jamun recipe – How to make Kala Jamun

    Kala jamun is an amazing dessert for any special occasion or parties.This sweet is really amazing and super scrumptious. So, today we have an delectable recipe of Kala jamun for you all. These temptations are usually prepared with Khoya or dhaap, soft mawa and fried little they turn fierce black in color but don’t lose their sumptuous charm and flavor!

    Gulab jamuns is a dessert that most of us are fond of and kala jamuns is a favorite dessert for my folks. These tempting gulab jamuns are almost same like that of gulab jamun but the only difference is it’s color and texture. So, here’s the kala jamun recipe adapted from my gulab jamun recipe and yields 37 to 38 kala jamuns. The size and shape of the kala jamuns can be round or oval and small or big as per one’s preference. Follow the easy step-by-step instructions mentioned below and impress your dear ones. Enjoy!

    Directions

    Getting ready:

    Take paneer in a plate and crumble it finely to make the kala jamuns.

    kala jamunMaking:

    Add semolina, baking powder to crumbled paneer. Knead everything really well.

    kala jamun

    Then to it add Khoya and refined flour.

    kala jamun

    Keep kneading until the mixture gets really smooth and soft.

    kala jamun

    For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.

    kaja jamun

    Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.

    kala jamun

    For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.

    kala jamun

    After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.

    kala jamun

    Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.

    kala jamun

    Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.

    kala jamun

    This kala jamun is fried well. Drain it out. Now prepare the rest.

    kala jamun

    For this, divide the mixture in small lumps.

    kala jamun

    Take one lump at a time, flatten it with your fingers. Stuff it with very little filling.

    kala jamun

    Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.

    kala jamun

    Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.

    kala jamun

    When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.

    kala jamun

    Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.

    kala jamun recipe

    Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.

    kala jamunServing:

    Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.

    Suggestions:

    • Knead and mash the mawa-paneer mixture really well until smooth and soft. Make a dough balls from the mixture first. There should not be any cracks on it. If there are cracks on jamuns then you’ll need to knead the dough more.
    • Take ghee in more quantity for frying the kala jamuns, if the ghee is less then the jamuns are not fried aptly and don’t puff up. They get flatten.
    • The ghee for frying the kala jamuns should be medium hot. if the ghee is too hot then they will burn quickly and if the ghee is less hot then they can splatter while frying.
    • For 35 to 40 kala jamuns
    • Time – 70 minutes
    Kala Jamun (Kala Jam Gulab Jamun) recipe Kala Jamun recipe – How to make Kala Jamun
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Soft Khoya – 2 cup (400 grams)
    • Paneer – 125 grams
    • Refined flour – ½ cup (75 grams)
    • Sugar – 1 kilogram
    • Semolina – 1 tbsp
    • Sugar – 1 tsp
    • Cashews – 6 to 7 (1 tbsp) (Finely chopped)
    • Almonds – 6 to 7 (1 tbsp) (Finely chopped)
    • Chironji – 1 tbsp
    • Green cardamom – 4 (coarsely ground)
    • Food color – 1 pinch
    • Baking powder – ¼ tsp
    • Ghee – for frying the kala jamuns
    Instructions
    1. In a plate crumble paneer.
    2. Add semolina, baking powder to crumbled paneer.
    3. Knead everything really well.
    4. Then to it add Khoya and refined flour.
    5. Keep kneading until the mixture gets really smooth and soft.
    6. For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.
    7. Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.
    8. For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.
    9. After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.
    10. Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.
    11. Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.
    12. This kala jamun is fried well. Drain it out. Now prepare the rest.
    13. For this, divide the mixture in small lumps.
    14. Take one lump at a time, flatten it with your fingers.
    15. Stuff it with very little filling.
    16. Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.
    17. Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
    18. When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.
    19. Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.
    20. Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.
    21. Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.

     

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    • Show Comments (3)

    • Anuradha Maitra

      Lovely! But how much roasted channa dal to use instead of coconut?

    • Manisha vashirde

      Hi i manisha tried to make kala jamun but when i put in to oil it will flatter what i do now pl tell mi

      • Nisha Madhulika

        Manisha Vashirde : Make sure you mash the dough well and them make round balls. also check the oil.

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