Irresistible Kala Jamun: Deep-Fried Indian Cheese Dumplings in Cardamom Syrup
50 minutes
1219 reads
About Irresistible Kala Jamun: Deep-Fried Indian Cheese Dumplings in Cardamom Syrup
Indulge in the decadent delight of Kala Jamun, a rich and deeply satisfying Indian dessert that takes the beloved Gulab Jamun to new heights. Imagine sinking your teeth into chewy, caramelized dumplings, infused with the warm, aromatic spices of cardamom.These dark, delicious treats are crafted from khoya (dried milk solids) and all-purpose flour, then deep-fried to golden perfection. A simple syrup, fragrant with cardamom, adds another layer of flavor and creates an irresistible symphony of textures.This easy-to-follow recipe guides you to perfect caramelization, ensuring an authentic Kala Jamun experience. Perfect for celebrations or a sweet treat any day, this dessert promises a truly unforgettable culinary adventure.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Dough
- 1 cup Mawa mawa
- 3 Tbsp All-Purpose Flour maida
- 1/8 tsp Baking Soda
- 1 Tbsp Milk
For the Sugar Syrup
For Frying
Instructions
- In a large mixing bowl, crumble the khoya with your fingers.
- Add the all-purpose flour and baking soda. Mix well.
- If the dough seems dry, add 1 tablespoon of milk to bring it together. Gently combine until a smooth dough forms. Avoid overmixing.
- Cover the dough and let it rest for 10 minutes. This allows the gluten to relax, resulting in softer jamuns.
- To prepare the sugar syrup, combine the sugar and water in a wide pan. Bring to a boil over medium-high heat.
- Add the lightly crushed cardamom pods. Reduce heat to low and simmer for 4-5 minutes.
- Check the syrup consistency. It should be sticky or reach a half-thread consistency (a small amount of syrup between your thumb and forefinger forms a short thread when pulled apart).
- Remove the syrup from the heat and set aside.
- Divide the rested dough into small, equal-sized balls. Roll each portion between your palms to create smooth balls without applying too much pressure.
- Heat the ghee in a wok or deep frying pan over medium heat.
- Carefully slide a few dough balls into the hot ghee, ensuring not to overcrowd the pan. Fry until they turn a reddish-brown color (the Gulab Jamun stage).
- Continue frying for another 2-3 minutes until they deepen to a dark brown, almost black color (the Kala Jamun stage). The jamuns will also increase in size. Watch carefully to prevent burning.
- Remove the Kala Jamun from the ghee and drain on paper towels to absorb excess oil.
- Ensure the sugar syrup is lukewarm. Gently slide the fried jamuns into the syrup and let them soak for at least 30 minutes, allowing them to absorb the flavorful syrup and become plump and juicy.
Recipe Notes
Good To Know
- Kala jamun require 5-6 hours to absorb syrup.
- When you are about to serve kala jamun, warm them in the syrup over low heat for 5 minutes to soften them.
- For a simple garnish, sprinkle a pinch of desiccated coconut over the kala jamun.
- Kala jamun pairs well with chilled vanilla ice cream.
Expert Tips
- For a richer flavor, infuse the sugar syrup with cardamom pods, cloves, and a sliver of cinnamon while it simmers.
- To test the syrup consistency, drop a small amount into cold water; it should form a soft ball that can be easily flattened.
Storage Instructions
- Leftover kala jamuns can be stored in the refrigerator for up to a week.
- Reheat gently in a microwave or let come to room temperature before serving for best texture.
Related Posts You May Like
Recipe Nutrition
Calories: 301kcalCarbohydrates: 62gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSugar: 58g
Ruchi Shah
Articles: 8
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so inviting! I’m eager to try it.
Such a tasty dish! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
This looks so good! Can’t wait to cook it.