Kala Jamun Recipe: Prepare delicious Kala Jamun at home for a delightful treat reminiscent of gulab jamun but with a unique twist! Kala Jamun is crafted using a blend of fresh hariyali khoya and maida, resulting in delectably soft jamuns. These balls are deep-fried to perfection and then soaked in warm sugar syrup to create a delightful semi-dry sweet.
To begin, prepare the sugar syrup. Combine sugar and 1½ cups of water in a deep non-stick pan. Cook over medium heat for about 11 minutes until the syrup reaches a one-string consistency, stirring occasionally. Remove any impurities from the syrup using a slotted spoon, then add saffron, mix well, and keep the syrup warm. Moving on to the jamuns, combine all the ingredients in a deep bowl and knead thoroughly into a smooth dough. Divide the mixture into 20 equal portions and roll each into round balls, ensuring they have a smooth surface without any cracks. Heat ghee in a non-stick kadhai and deep-fry 10 jamuns at a time over medium flame until they turn blackish in color from all sides. Drain and immerse them in the warm sugar syrup, allowing them to soak for 1 hour before serving.
These Kala Jamuns boast a darker hue compared to traditional gulab jamuns, making them visually striking and irresistibly delicious. They are perfect for serving at Indian gatherings and festive occasions like Diwali and Dussehra, alongside other assorted sweets such as Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, and Sandesh.
Here are some helpful tips for making perfect Kala Jamuns:
- Use hariyali mava (khoya) for authentic flavor and texture.
- Ensure the jamun balls are rolled smooth to prevent them from cracking while frying.
- Cook the sugar syrup until it reaches one-string consistency, and consider checking after 10 minutes for doneness.
- High-quality saffron strands will enhance the color and aroma of the sugar syrup.
Ingredients: Kala Jamun Recipe
For the Kala Jamuns:
- 2 cups crumbled gulab jamun mawa (hariyali khoya)
- 1/4 cup all-purpose flour (maida)
- 3 tablespoons milk powder
- 3 tablespoons arrowroot (paniphal) flour
For the Sugar Syrup:
- 3 cups sugar
- a few strands of saffron (kesar)
- Additional Ingredients for Kala Jamun:
- Ghee for deep-frying
Method: Kala Jamun Recipe
For the Sugar Syrup:
- In a deep non-stick pan, combine the sugar and 1½ cups of water. Mix well and cook over medium flame for about 11 minutes or until the syrup reaches a one-string consistency, stirring occasionally.
- Remove any impurities floating on top of the syrup using a slotted spoon.
- Add the saffron strands, mix well, and keep the syrup warm.
For the Kala Jamuns:
- In a deep bowl, combine all the ingredients for the kala jamuns and knead the mixture very well until it forms a smooth dough.
- Divide the dough into 20 equal portions and roll each portion into round balls, ensuring there are no cracks on the surface to prevent the jamuns from cracking while deep-frying.
How to Proceed: Kala Jamun Recipe
- Heat ghee in a non-stick kadhai and deep-fry 10 jamuns at a time over medium flame until they turn blackish in color from all sides.
- Drain the fried jamuns and immerse them in the warm sugar syrup. Allow them to soak for 1 hour.
- Serve the kala jamuns immediately or warm.
Nutritional Values (Per Kala Jamun)
- Energy: 210 calories
- Protein: 3.4 grams
- Carbohydrates: 33.8 grams
- Fiber: 0 grams
- Fat: 6.6 grams
- Cholesterol: 0 milligrams
- Sodium: 0.2 milligrams
Conclusion:
In conclusion, preparing Kala Jamun Recipe at home offers a delightful culinary experience, blending the rich flavors of khoya and the sweetness of sugar syrup. Whether enjoyed during festive occasions or as a special treat, these dark-hued jamuns are sure to impress with their irresistible taste and texture. Follow the simple steps outlined above, and indulge in the joy of making and savoring this beloved Indian sweet.
FAQs about Kala Jamun Recipe
What is Kala Jamun?
Kala Jamun is a delightful Indian sweet prepared with a mixture of hariyali khoya (khoya with a greenish hue) and maida (all-purpose flour). These soft balls are deep-fried and then soaked in warm sugar syrup, offering a unique twist to the classic gulab jamun.
How do you make the sugar syrup for Kala Jamun?
To prepare the sugar syrup, combine sugar and water in a deep non-stick pan and cook over medium heat until it reaches a one-string consistency, approximately 11 minutes. Remove any impurities, add saffron strands for flavor and color, and keep the syrup warm.
What are some tips for making perfect Kala Jamuns?
Use hariyali mava for authentic flavor, ensure the jamun balls are rolled smoothly to prevent cracking during frying, and cook the sugar syrup until it reaches the desired consistency. Additionally, high-quality saffron strands can enhance the color and aroma of the syrup.
Can Kala Jamuns be served at festive occasions?
Yes, Kala Jamuns are perfect for serving at Indian gatherings and festive celebrations like Diwali and Dussehra. They complement other traditional sweets such as Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, and Sandesh.
How should Kala Jamuns be stored and served?
Kala Jamuns can be stored in an airtight container at room temperature for up to a few days. To serve, reheat them gently if desired or serve them at room temperature. They can be enjoyed on their own or paired with ice cream or whipped cream for a decadent treat.
