Name: Kala jamun recipe by Geeta Sachdev at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 250 grams khoya /mava; 100 grams paneer; 3 tablespoon maida /plain flour; Few pieces of kishmish/raisins and sugar coated elaichi seeds /elaichi dana; Few slivered pista for topping; Pinch baking soda; 1 teaspoon oil for greasing; Oil for frying; For chashni /sugar syrup; 2+1/2 cups ..Water; 2+1/2 cups ..Sugar; 3-4 ..green cardamoms crushed seeds or 1/4tsp elaichi essence; 1/2 teaspoon kevra essence

ABOUT Kala jamun RECIPE

Easy recipe of kala jamuns made with khoya and paneer. traditionally khoya or mawa is used to make gulab jamuns or kala jamuns. kala jamuns have a dark color with just some shades away from black. hence the word ‘kala’ which means black. this color is achieved by frying the jamuns at a low flame for some time to get the dark color.

Ingredients Serving: 10

250 grams khoya /mava
100 grams paneer
3 tablespoon maida /plain flour
Few pieces of kishmish/raisins and sugar coated elaichi seeds /elaichi dana
Few slivered pista for topping
Pinch baking soda
1 teaspoon oil for greasing
Oil for frying
For chashni /sugar syrup
2+1/2 cups ..Water
2+1/2 cups ..Sugar
3-4 ..green cardamoms crushed seeds or 1/4tsp elaichi essence
1/2 teaspoon kevra essence

Instructions

Take sugar, in a deep flat-bottomed pan.add water and bring mixture to boil over high flame.
When it comes to boil, reduce flame to medium and cook until sugar syrup is little sticky,or one string consistency is formed stir occasionally in between. It will take around 10-12 minutes over medium flame.
Add lemon juice turn off the flame and keep it aside
when it become little cool sieve it in a serving bowl add elaichi and kevra essence...
For jamun balls Crumble mava and paneer with hands in a big vessel like parat.add sifted maida.
Mix them gently add baking s oda knead all of them together until smooth dough is prepared. If required add a few teaspoons of milk to knead a smooth and soft dough
Divide dough into 20 equal parts or more. do not make very large balls because they will increase in size after deep frying and soaking in syrup.
Grease hands with ghee or oil take one part out of divided parts and flat it little then fill one raisin and elaichi dana in it then make a smoth ball
make all balls of all parts of the dough sure that there is no crack on the surface of balls because it will make jamuns to crack open while deep frying.
Heat ghee or oil in a pan on medium flame. When ghee is medium hot deep-fry them over low to medium flame.till dark golden brown for the exact color of kal jam
drain and transfer them over kitchen napkin and let them cool for 5-minutes.
Do not add them directly into warm sugar syrup.
Add fried balls into warm sugar syrup (not hot). If you add them into hot syrup, they will shrink in size.
Soak them in syrup at least 4 to 5 hours for better result ..then you wil see the jammuns are increased to almost double in size.
Kala jamuns are ready for serving. Serve them warm or chilled with slivered pista

Similar Recipes