Saturday, January 28, 2023

Kala Jamun


Kala jamun recipe with step-by-step images. Simple and scrumptious recipe of kala jamun made with khoya and paneer. Be it a competition or simply any particular celebration at dwelling, make it and luxuriate 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 referred to as 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 suggests black. This colour is achieved by frying the jamuns at a low warmth for a while to get the darkish colour.

One other function that makes these each distinct in their very own is the truth that after you make a Kala Jamun recipe, you normally serve it at room temperature. Whereas, gulab jamuns are technically served scorching or heat, and someday at room temperature as effectively. However no matter it’s, the mix 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 constantly 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 may 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 just some weeks away, this recipe is ideal for small events or get-togethers. Make the jamuns a day earlier than and preserve them soaking within the sugar syrup within the fridge. These kala jamun keep effectively for a couple of week Within the fridge.

Step-by-Step Information

How one can 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 referred to as daap ka khoya or chikna khoya. It is a comfortable khoya, so it mashes and kneads very effectively.

khoya for kala jamun recipe

2. Mash the khoya very effectively along with your arms. Preserve apart. there ought to be no lumps or small bits or items within the khoya. You can even grate after which mash the khoya. The mashed khoya shouldn’t really feel granular to the touch.

khoya for kala jamun recipe

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

paneer for kala jamun recipe

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

maida for kala jamun recipe

5. Add 1 tablespoon of milk.

milk for kala jamun recipe

6. Gently combine the whole lot very effectively.

making kala jamun recipe

7. Deliver collectively this combination and type right into a dough. Don’t knead the dough. Simply combine and collect to a dough. if the combination appears dry and doesn’t cling collectively to a dough, you’ll be able to 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 evenly and never closely.

rolling jamun balls

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

rolling kala jamuns

10. Roll all of the jamun this manner and preserve them lined with a cotton kitchen towel. Please be aware 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. Preserve this pan on range high 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’ll be able to start frying the jamuns. As whenever 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 rapidly. That is the temperature at which we are going to fry the jamun.

frying kala jamuns recipe

19. Preserve 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 effectively once more. Earlier than you start shaping the jamuns, you are able to do this check.

frying kala jamuns recipe

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

frying kala jamun recipe

22. If you see mild golden spots, flip over the jamuns gently. Right here I used to be dealing with the digicam too, so the jamuns bought 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 mild 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, rapidly add kala jamun to the sugar syrup. fry all of the kala jamun in the identical method and add them to the sugar syrup.

Notice that the sugar syrup needs to be scorching. To take care of the new temperature, you’ll be able to preserve 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, preserve the bowl lined within the fridge.

kala jamun, kala jamun recipe

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

kala jamun recipe

Extra Diwali sweets

Please remember to price the recipe within the recipe card or depart a remark beneath if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

kala jamun

Kala Jamun | Black Gulab Jamun

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

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Complete Time 45 minutes

sugar syrup for kala jamun

Forestall your display screen from going darkish whereas making the recipe

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 referred to as hariyali khoya or chikna khoya. It is a comfortable khoya, so it mashes and kneads very effectively.

  • Mash the khoya very effectively along with your arms. Preserve apart. There ought to be no lumps or small bits or items within the khoya. You can even grate after which mash the khoya.

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

making kala jamun balls

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

  • Add 1 tbsp milk. gently combine the whole lot very effectively.

  • Deliver collectively this combination and type right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination appears dry and doesn’t cling collectively to a dough, you’ll be able to 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 evenly and never closely.

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

  • Roll all of the jamun this manner and preserve them lined with a cotton kitchen towel.

making sugar syrup for kala jamun

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

  • Preserve this pan on range high 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’ll be able to start frying the kala jamun. As whenever 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 rapidly. That is the temperature at which we are going to fry the jamuns.

  • Preserve 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 dimensions of the pan.

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

  • Carry on turning them within the oil, like a mild 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, rapidly 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, preserve the bowl lined within the fridge.

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

Vitamin Details

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%

* P.c Each day Values are based mostly on a 2000 calorie eating regimen.

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



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