May 2, 2012

How to Make Kala Jamun


Recipe by Naiya Sheth: Learn how to make Kala Jamun. Normally we are making and eating guab jamun. But here it's a homemade Kala Jamun recipe. You may call it dry and dark version of gulab jamun. In short kala jamuns are dark gulab jamuns made from khoya and paneer. For better result it is advisable to use fresh khoya and paneer - cottage cheese. It can be dip fried in smell free oil also but it is obvious that ghee will give more rich and yummy taste. The plus point of this recipe is that it is dry so easy to carry and store. So enjoy this recipe as sweet or desert. And last but not the least it is very testy and soft when served warm.


Preparation time - 10 minutes
Cooking time - 45 to 50 minutes
Makes - 12 to 15 kala jamuns (approx.)

Ingredients to make Kala Jamuns:

For kala jamuns:

2 cups (250 grams) fresh khoya (mava)
100 grams fresh paneer
4 table spoon refined flour
2 tea spoon cardamom powder
Ghee for dip frying

For sugar syrup:

300 to 350 gram sugar
1 liter water
A pinch saffron

For garnishing:

Desiccated coconut 

Method to make Kala Jamun:

For kala jamun:

  • Mix khoya, panner refined flour and cardamom powder in a big bowl and knead properly. Knead for minimum 5 minutes.
  • Make small balls from it and dip fry in ghee at very slow flame. STir continually till dark brown in color.
  • When ready remove from ghee and drain on absorbent paper and keep a side.

For sugar syrup:

  • Add sugar and water in a pan and let it come to boil. 
  • Boil till 1 string at low flame. Stir continually.
  • Add saffron and keep aside.

How to assemble:

  • Dip kala jamun in warm sugar syrup for 4 to 5 hours.
  • Remove from syrup and roll in desiccated coconut.
  • Sweet and mouth watering Kala Jamun is ready to serve.

Tips:

  • Kala jamun can be stored in refrigerator for 7 to 10 days.
  • For better result ass 1 to 2 table spoon sugar in jamun mix.
  • Even soaked semolina can also be added to jamun. In that case soak 1 table spoon semolina in 2 table spoon warm milk. 


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