Kala Jamun

Kala jamun recipe with step-by-step images. Straightforward and scrumptious recipe of kala jamun made with khoya and paneer. Be it a pageant or simply any particular celebration at dwelling, make it and revel in along with your family and friends.

kala jamun served on a white platter with 2 spoons kept on the left side and text layover.

Kala Jamun, the candy is clearly associated to the well-known gulab jamun and has nothing to do with the tropical fruit, also called java plum.

Whereas Kala Jamun recipe does have some similarities with its counterpart, it has different regional names. As an illustration, kalo jaam or kala jaam. The distinction between a Kala Jamun and gulab jamun, primarily, is within the colour and texture.

Whereas gulab jamuns are golden coloured balls, kala jamun have a darkish colour with just a few shades away from black. Therefore the phrase ‘kala’ which implies black. This colour is achieved by frying the jamuns at a low warmth for a while to get the darkish colour.

One other characteristic that makes these each distinct in their very own is the truth that after you make a Kala Jamun recipe, you often serve it at room temperature. Whereas, gulab jamuns are technically served scorching or heat, and someday at room temperature as properly. However no matter it’s, the mixture of vanilla ice cream with any of those 2 jamuns is simply supreme! Strive it too.

Historically khoya or mawa is used to make gulab jamun or kala jamun. Khoya is mainly dried evaporated milk solids. These milk solids are obtained by repeatedly cooking the milk on a low warmth until many of the moisture evaporates.

easy kala jamun recipe

Gulab jamun, kala jamun, Rasgulla, Coconut ladoo and Jalebi are a number of desserts that my people are an excessive amount of keen on.

Right here the kala jamun recipe is customized from my recipe of Gulab jamun. This recipe will yield about 35 to 37 jamuns. I made them in an oval rectangular form. You possibly can even make spherical formed kala jamun. I used half of the dough to make kala jamun and the remaining half for Dry jamun.

Since Diwali is only a few weeks away, this recipe is ideal for small events or get-togethers. Make the jamuns a day earlier than and hold them soaking within the sugar syrup within the fridge. These kala jamun keep properly for a couple of week Within the fridge.

Step-by-Step Information

The way to make Kala Jamun

1. Take 250 grams of khoya in a plate or bowl. The khoya used for gulab jamuns is the comfortable khoya also called daap ka khoya or chikna khoya. This can be a comfortable khoya, so it mashes and kneads very properly.

khoya for kala jamun recipe

2. Mash the khoya very properly along with your arms. Maintain apart. there needs to be no lumps or small bits or items within the khoya. It’s also possible to grate after which mash the khoya. The mashed khoya mustn’t really feel granular to the touch.

khoya for kala jamun recipe

3. Grate 100 grams paneer and hold it apart. 100 grams of paneer yields about ½ cup of grated paneer. Use a fantastic grater to grate the paneer. If utilizing freshly made paneer then ensure that the paneer is strained properly of the whey.

paneer for kala jamun recipe

4. Now add the grated paneer and three tablespoons of all goal flour (maida) to the khoya.

maida for kala jamun recipe

5. Add 1 tablespoon of milk.

milk for kala jamun recipe

6. Gently combine all the things very properly.

making kala jamun recipe

7. Convey collectively this combination and kind right into a dough. Don’t knead the dough. Simply combine and collect to a dough. if the combination seems dry and doesn’t cling collectively to a dough, you possibly can add 1 tbsp extra of the milk

dough for kala jamun recipe

8. Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll calmly and never closely.

rolling jamun balls

9. Now roll the ball once more between your palms to provide a rectangular cylindrical form.

rolling kala jamuns

10. Roll all of the jamun this fashion and hold them coated with a cotton kitchen towel. Please notice that I used half of the dough to make these kala jamun.

rolled kala jamuns

Making sugar syrup for black gulab jamun

11. Take 2 cups sugar in a pan.

sugar for kala jamun recipe

12. Add 1.5 cups water.

water for preparing kala jamun recipe

13. Maintain this pan on range prime on a low to medium flame and stir in order that the sugar begins to dissolve.

sugar solution for making kala jamun recipe

14. When all of the sugar is dissolved, add ¼ teaspoon lemon juice. The lemon juice doesn’t enable the sugar syrup to crystallize.

lemon juice for kala jamun recipe

15. Prepare dinner the sugar syrup on a low to medium warmth until you get ½ string consistency or the syrup turns into sticky.

sugar syrup for kala jamun recipe

16. Swap off the warmth and add ½ tsp cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally add 1 tbsp rose water.

preparing kala jamun recipe

Frying kala jamun

17. When the sugar syrup is cooking, you possibly can start frying the jamuns. As once you add the fried kala jamun, the sugar syrup needs to be scorching. warmth oil for deep frying in a kadai or deep pan on a low to medium flame. you may as well use ghee for deep frying.

oil for kala jamun recipe

18. For testing, slid a tiny dough ball within the scorching oil. the ball ought to come up slowly and never shortly. That is the temperature at which we are going to fry the jamun.

frying kala jamuns recipe

19. Maintain the warmth to a low and fry this tiny jamun ball.

frying kala jamuns recipe

20. Fry this small jamun until it turns into golden. If this jamun ball breaks, then add a number of tsp of flour to the dough and blend properly once more. Earlier than you start shaping the jamuns, you are able to do this take a look at.

frying kala jamuns recipe

21. Now gently slid the kala jamuns. The flame needs to be low. Don’t crowd and add the jamuns as per the scale of the pan.

frying kala jamun recipe

22. While you see mild golden spots, flip over the jamuns gently. Right here I used to be dealing with the digital camera too, so the jamuns obtained browned extra. the jamuns fry in a short time, so do be attentive.

frying - kala jamuns recipe

23. Carry on turning them within the oil, like a delicate swirling with the slotted spoon, in order that they brown evenly. When frying the jamuns must really feel mild and never heavy. The lightness is much like the lightness of thermocol balls, whereas frying them.

frying - kala jamuns recipe

24. Fry until they flip a shade or two darker than the golden colour.

frying kala jamun recipe

25. Place black gulab jamun on paper towels to take away extra oil.

fried kala jamun recipe

26. While they’re scorching, shortly add kala jamun to the sugar syrup. fry all of the kala jamun in the identical method and add them to the sugar syrup.

Observe that the sugar syrup needs to be scorching. To take care of the recent temperature, you possibly can hold the sugar syrup bowl or pan on a scorching water bathtub.

Cowl and permit the kala jamun to soak within the sugar syrup for 3 to 4 hours earlier than serving. As soon as the sugar syrup cools down, hold the bowl coated within the fridge.

kala jamun, kala jamun recipe

27. Serve kala jamun at room temperature or chilled as a dessert or candy. You possibly can garnish with some sliced or chopped pistachios or blanched almonds whereas serving.

kala jamun recipe

Extra Diwali sweets

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kala jamun

Kala Jamun | Black Gulab Jamun

That is a simple and scrumptious recipe of kala jamun made with khoya (mawa) and cottage cheese.

4.93 from 13 votes

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Whole Time 45 minutes

for kala jamun balls

sugar syrup for kala jamun

preparation for kala jamun

  • Take 250 grams of khoya in a plate or bowl. The khoya used for kala jamun is the comfortable khoya also called hariyali khoya or chikna khoya. This can be a comfortable khoya, so it mashes and kneads very properly.

  • Mash the khoya very properly along with your arms. Maintain apart. There needs to be no lumps or small bits or items within the khoya. It’s also possible to grate after which mash the khoya.

  • Grate 100 grams paneer and hold apart. 100 grams paneer yields about 1/2 cup grated paneer.

making kala jamun balls

  • Now add the grated paneer and three tbsp all goal flour (maida) to the khoya.

  • Add 1 tbsp milk. gently combine all the things very properly.

  • Convey collectively this combination and kind right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination seems dry and doesn’t cling collectively to a dough, you possibly can add 1 tbsp extra of the milk.

  • Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll calmly and never closely.

  • Now roll the ball once more between your palms to provide a rectangular cylindrical form.

  • Roll all of the jamun this fashion and hold them coated with a cotton kitchen towel.

making sugar syrup for kala jamun

  • Take 2 cups sugar in a pan and add 1.5 cups water.

  • Maintain this pan on range prime on a low to medium flame and stir in order that the sugar begins to dissolve.

  • When all of the sugar is dissolved, add 1/4 tsp lemon juice. The lemon juice doesn’t enable the sugar syrup to crystallize.

  • Prepare dinner the sugar syrup on a low to medium flame until you get 1/2 string consistency or the syrup turns into sticky.

  • When the sugar syrup is cooking, you possibly can start frying the kala jamun. As once you add the kala jamun, the sugar syrup needs to be scorching. Warmth oil for deep frying in a kadai or deep pan on a low to medium flame.

  • Swap off the flame and add 1/2 tsp cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally add 1 tbsp rose water.

frying – making black gulab jamun

  • For testing, slid a tiny dough ball within the scorching oil.

  • The ball ought to come up slowly and never shortly. That is the temperature at which we are going to fry the jamuns.

  • Maintain the flame to a low and fry this small jamun until it turns into golden.

  • Now gently slid the kala jamun. Don’t crowd and add the jamuns as per the scale of the pan.

  • While you see faint golden spots, flip over the jamun gently.

  • Carry on turning them within the oil, like a delicate swirling with the slotted spoon, in order that they brown evenly. When frying the jamun must really feel mild and never heavy.

  • Fry until they flip a shade or two darker than the golden fried colour.

  • Place them on paper towels.

  • While they’re scorching, shortly add them to the sugar syrup.

  • Fry all of the kala jamun in the identical method and add them to the sugar syrup.

  • Cowl and permit them to soak within the sugar syrup. As soon as the sugar syrup cools down, hold the bowl coated within the fridge.

  • Serve kala jamun at room temperature or chilled as a dessert or candy.

Vitamin Info

Kala Jamun | Black Gulab Jamun

Quantity Per Serving

Energy 136 Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 3g19%

Ldl cholesterol 6mg2%

Sodium 42mg2%

Carbohydrates 10g3%

Sugar 5g6%

Protein 3g6%

Vitamin A 65IU1%

Vitamin C 0.2mg0%

Calcium 130mg13%

Iron 0.1mg1%

* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Kala Jamun publish from the weblog archives first revealed in October 2015 has been up to date and republished on December 2022.

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