Kala Jamun
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Kala Jaam, Kalo Jaam or simply Kala Jamun is the black or dark purple variant of a Gulab Jamun. A delicious creamy and soft Indian dessert recipe made up milk solids / khoya, soaked in cardamom flavored sugar syrup.
Kala jamun is very famous Indian dessert and its similar to Gulab Jamun, the key difference between Kala Jamun and Gulab Jamun is the colour and texture. Traditionally kala jamun are made by adding sugar in dough which caramelizes when frying in ghee/ oil. The caramelisation of sugar makes it dark black in colour. But getting right sugar caramelisation is bit difficult so here it’s very easy recipe of Kala Jamun..
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Ingredients
- 1 cup Khoya / Mava
- 3 tbsp Maida / all purpose flour
- 1/8 tsp Baking Soda
- 1 tbsp Milk
- Ghee / Clarified Butter for frying
- For the sugar syrup
- 1.5 cup Sugar
- 1.5 cup Water
- 2-3 cardamom pods
- Some saffron Strands
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Instructions
- In a large mixing bowl add mawa, flour and baking soda. Crumble it with fingers. Add a teaspoon of milk if required. Mix it to form a smooth dough.
- While preparing dough remember that you don’t have to knead the dough too much. Just try to gather mixture together and smooth it out. When dough is ready, keep it aside to rest for 10 minutes.
- Let’s make sugar syrup.. Take a wide pan, add water and sugar. Place pan over medium high heat and bring it to a boil. Once it starts boiling add crushed green cardamom and turn the heat to low. Let it simmer for next 4- 5 minutes.
- Take little amount of syrup on back of teaspoon and check the consistency. Syrup should be sticky or 1/2 thread consistency. In last one can add the rose essence too. Keep the syrup aside.
- Take the dough and divide into small equal balls. One can even stuff pistachio inside. Roll the dough into smooth ball. DO NOT APPLY pressure while forming the balls.
- Place a wok on medium heat and pour Ghee to fry Kala Jamuns. When ghee is hot enough , slide 4-5 dough balls into it. Don’t overcrowd the wok.
- First they change color to red brown which is called as Gulab Jamun. Further cooking of 2-3 minutes Gulab Jamun turn to Kala Jamun. They will also increase in size. Keep eye when frying kala jamun because they get burn quickly.
- When kala jamun are made, drain them in a tissue paper to get excess oil. Now check temperature of syrup. Sugar syrup should be luke warm or should be bearable if finger is dipped. Slide the kala jamun in syrup. Keep them aside to absorb syrup.
Notes
- Kala jamun require 5- 6 hours to absorb syrup.
- When you are about to serve kala jamun, keep the kala jamun with syrup on low heat for 5 minutes. It will make it softer and warm.
- Or just sprinkle pinch of desiccated coconut over the kala jamun and serve.
- If you are a fan of ice cream, they really taste very good when serve with chilled vanilla ice cream.
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