Sweety Kala Jamun Recipe

Sweety Kala Jamun Recipe.The distinction between gulab jamun and kala jamun is the colour and texture. While gulab jamuns are golden coloured balls, kala jamun have a dark shade with only a few shades far from black. Hence the word ‘kala’ this means that black. This shade is finished by means of frying the jamuns at a low flame for some time to get the dark shade.Kala Jamun Recipe

Traditionally khoya or mawa is used to make gulab jamun or kala jamun. Khoya is largely dried evaporated milk solids. These milk solids are acquired via constantly cooking the milk on a low flame till maximum of the moisture evaporates.Kala Jamun Recipe

Sweety Kala Jamun Recipe

Easy kala jamun recipe

Gulab jamun, kala jamun, Rasgulla, Coconut ladoo and Jalebi are a few desserts that my parents are too much fond of.

Here the kala jamun recipe is tailored from my recipe of Gulab jamun. This recipe will yield approximately 35 to 37 jamuns. I made them in an oval oblong shape. You can even make round fashioned kala jamun. I used half of of the dough to make kala jamun and the ultimate 1/2 for Dry jamun.Kala Jamun Recipe

Since Diwali is only some weeks away, this recipe is ideal for small events or get-togethers. Make the jamuns an afternoon before and keep them soaking in the sugar syrup in the refrigerator. These kala jamun live properly for about a week In the fridge.Kala Jamun Recipe

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 minutes
Cuisine
North Indian
Course
Desserts
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Ingredients

▢250 grams soft khoya or 1 cup tightly packed khoya (mawa or dried evaporated milk solids)
▢one hundred grams Paneer or ½ cup tightly packed grated paneer (cottage cheese)
▢three tablespoon all cause flour
▢1 tablespoon milk
▢oil or ghee (clarified butter) for deep frying
Sugar Syrup For Kala Jamun
▢300 grams sugar or 2 cups sugar
▢1.Five cups water
▢¼ teaspoon lemon juice
▢1 tablespoon rose water
▢½ teaspoon cardamom powder

▢12 to fifteen strands of saffron

Instructions

Preparation For Kala Jamun
Take 250 grams of khoya in a plate or bowl. The khoya used for kala jamun is the soft khoya additionally known as hariyali khoya or chikna khoya. This is a tender khoya, so it mashes and kneads very well.Kala Jamun Recipe

Mash the khoya very well together with your arms. Keep aside. There should be no lumps or small bits or portions inside the khoya. You also can grate and then mash the khoya.
Grate one hundred grams paneer and hold aside. A hundred grams paneer yields approximately half of cup grated paneer.

Making Kala Jamun Balls

Now add the grated paneer and 3 tbsp all motive flour (maida) to the khoya.
Add 1 tbsp milk. Lightly mix the whole lot very well.

Bring together this aggregate and shape right into a dough. Do now not knead the dough. Just blend and acquire to a dough. If the mixture seems dry and does no longer hang collectively to a dough, you could add 1 tbsp extra of the milk.

Now pinch small marble sized balls from the dough and roll them in a round shape among your arms. Roll gently and now not heavily.

Now roll the ball once more among your palms to provide a oblong cylindrical shape.
Roll all the jamun this manner and keep them included with a cotton kitchen towel.

Making Sugar Syrup For Kala Jamun

Take 2 cups sugar in a pan and upload 1.Five cups water.

Keep this pan on stove pinnacle on a low to medium flame and stir in order that the sugar begins to dissolve.

When all the sugar is dissolved, add 1/4 tsp lemon juice. The lemon juice does not permit the sugar syrup to crystallize.

Cook the sugar syrup on a low to medium flame until you get half string consistency or the syrup turns into sticky.

When the sugar syrup is cooking, you may start frying the kala jamun. As whilst you upload the kala jamun, the sugar syrup has to be hot. Heat oil for deep frying in a kadai or deep pan on a low to medium flame.

Switch off the flame and upload 1/2 tsp cardamom powder and 12 to fifteen strands of saffron, beaten. Also add 1 tbsp rose water.

Frying – Making Kala Jamun
For checking out, slid a tiny dough ball in the hot oil.

The ball have to arise slowly and not speedy. This is the temperature at which we can fry the jamuns.

Keep the flame to a low and fry this small jamun until it becomes golden.

Now lightly slid the kala jamun. Do not crowd and upload the jamuns as in step with the dimensions of the pan.

When you see faint golden spots, turn over the jamun lightly.

Keep on turning them inside the oil, like a gentle swirling with the slotted spoon, in order that they brown evenly. When frying the jamun ought to experience light and now not heavy.
Fry until they flip a coloration or two darker than the golden fried shade.

Place them on paper towels.

Whilst they may be warm, fast add them to the sugar syrup.
Fry all of the kala jamun inside the same way and upload them to the sugar syrup.
Cover and allow them to soak inside the sugar syrup. Once the sugar syrup cools down, preserve the bowl covered inside the refrigerator.

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

Nutrition Info (Approximate values)
Nutrition Facts
Kala Jamun
Amount Per Serving
Calories 136Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 42mg2%
Carbohydrates 10g3%
Sugar 5g6%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C zero.2mg0%
Calcium 130mg13%
Iron zero.1mg1%

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