Kala jamun recipe, Kala jamun with khoya

Kala jamun/ Kala gulab jamun with khoya is a delectable Indian sweet/ dessert that is dark brown/ close to black in color naturally after which it is named as “KALA “JAMUN – kala meaning black.

Kala jamun is prepared with khoya and paneer, where the mixture is kneaded into dough, shaped, deep fried and soaked in cardamom flavored sugar syrup. Due the khoya and paneer this kala jamun is little crisp/ hard from outside but still soft from inside and tastes almost like regular gulab jamun. Kala jamun can be made with stuffing too but to introduce it in my blog I thought to post this basic version first with khoya and paneer first without stuffing. But I have posted another recipe that is vellore special sweet looks like jamun with stuffing but tastes different and you can check out th e recipe here MAKKAN PEDA. Most interesting part is I have earlier posted few gulab jamun recipes earlier involving both these ingredients separately like this:

We usually prepare gulab jamun (with gits / mtr packet) at home for many occasions but how about you try making these super yum kala gulab jamun for this diwali and surprise your loved ones?? I hear that big yes!!

But before going to the recipe I need to mention that the sugar used in this recipe is brown sugar but you could use regular raw sugar/ white sugar that you prefer. I just tried using it for a variety and it really tasted good. So let’s get to the making Kala gulab jamun with khoya!!

WAIT WAIT…Did you checkout my last diwali post ?? Here it is PALM JAGGERY/KARUPATTI ADHIRASAM.

You can out diwali recipes here:

40+ DIWALI RECIPES

Kala jamun recipe, Kala jamun with khoya

2020-11-01 23:50:51

Serves 5

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients

1. Unsweetened khoya – 1 cup (grated)
2. Grated Paneer – ½ cup
3. Maida - 1 tbsp
4. Cooking/ Baking soda - 2 pinch
5. Ghee - 2 tsp
6. Pistachio - 5 (Chopped, for garnish)
7. Oil – for deep frying

SUGAR SYRUP

1. Sugar - 1 ½ cup
2. Water - 1 ½ cup
3. Cardamom powder - 1/4 tsp

Note

* 1 cup = 235 ml

Instructions

In a pan add water and sugar, mix well and allow it to boil. When the syrup boils add cardamom powder. When the syrup thickens put off the flame and keep it aside. (It took 10 to 12 minutes for me get thick syrup).
In a bowl add grated khoya, grated paneer, cooking soda and maida/ all purpose flour in a bowl and knead to a smooth dough. Now close the dough and keep it aside for 5 to 10 minutes.
After 5 to 10 minutes heat oil in a frying pan. Now grease hands with little ghee. Now pinch a small portion a dough and make them into oval shape using both palm and repeat the process till you finish shaping the entire dough.
Now slide the dough balls one by one in preheated oil and cook them in low to medium flame. Stir them gently often to get even dark brown coloring. When they turn dark brown remove it from oil using slotted spoon. Transfer the fried jamun onto a plate with paper towel.
Now drop the fried jamuns in sugar syrup. Allow the jamun to soak in sugar syrup for 1 hour. When the jamun have double in size garnish with shredded pistachios and serve it.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Kala jamun with step by step images

In a pan add water and sugar, mix well and allow it to boil. When the syrup boils add cardamom powder/ one cardamom. When the syrup thickens put off the flame and keep it aside. (It took 10 to 12 minutes for me get thick syrup).
In a bowl add grated khoya, grated paneer, cooking soda and maida/ all purpose flour in a bowl and knead to a smooth dough. Now close the dough and keep it aside for 5 to 10 minutes.
After 5 to 10 minutes heat oil in a frying pan. Now grease hands with little ghee. Now pinch a small portion a dough and make them into oval shape using both palm. Make sure there is no cracks on it. Repeat the process till you finish shaping entire dough.
Now slide the dough balls one by one in preheated oil and cook them in low to medium flame. Do not overcrowd th epan as the jamun will get bigger while frying. Stir them gently often to get even dark brown coloring and break free jamun.
When they turn dark brown remove it from oil using slotted spoon. Now drop the fried jamuns in sugar syrup.
Allow the jamun to soak in sugar syrup for 1 hour. When the jamun have double in size garnish with shredded pistachios and serve it. Store the leftover jamun in fridge.