Kala Jamun | How to make Kala Jamun

By Shobha Dave  |  27th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Kala Jamun, How to make Kala Jamun
Kala Jamunby Shobha Dave
  • Prep Time

    25

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

18

2





Video for key ingredients

  • How to make Khoya

About Kala Jamun

It's a variation in the common gulab jamuns with a little difference of having an outer dark colour.

Kala Jamun is delicious and authentic dish. Kala Jamun by Shobha Dave is a great option when you want something interesting to eat at home. Restaurant style Kala Jamun is liked by most people . The preparation time of this recipe is 25 minutes and it takes 45 minutes to cook it properly. Kala Jamun is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kala Jamun. Kala Jamun is an amazing dish which is perfectly appropriate for any occasion. Kala Jamun is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kala Jamun at your home.

Kala Jamun

Ingredients to make Kala Jamun

  • 1 cup khoya
  • 1/2 cup chhena
  • 1 tbsp maida
  • 2 tsp rawa soaked in 3 tsp milk
  • 1 string sugar syrup
  • Pistachio and cardamoms
  • Sugar for syrup and also to be used to form balls
  • Saffron and orange food colour
  • Pure ghee or unflavoured refined oil to deep fry

How to make Kala Jamun

  1. Take a pan with 3 cups of water and 2.5 cups sugar. Heat and make a syrup. Add cardamoms for the flavour.
  2. Knead the khoya, maida, paneer and rawa with 2 tsp sugar to make a soft dough.
  3. Take some amount of khoya mixture and add kesar and food colour. (colour and saffron should be dissolved in 1 tsp milk or water). Now form a ball from the white khoya and flatten it in your palm.
  4. Make another small ball from the orange khoya. Stuff the orange ball in the white khoya as in a kachori, carefully such that there are no cracks in the outer covering. Form all the balls and keep aside.
  5. Take a wide mouth kadhai that is large in size to deep fry the balls. Pour in the ghee/oil in it and heat.
  6. Dip 3-4 balls in the kadhai and fry in a slow flame in a rolling action. The balls should move while the kadhai is moved to and fro giving it a uniform deep brown colour. Due to caramelisation of sugar in it the colour will darken.
  7. Remove the balls and immediately dip them in the hot syrup. The balls will gradually settle down and can be removed. Fry all the balls and dip them in the syrup.
  8. Cut the balls from the centre and serve it garnished with almond or pista.

My Tip:

Roll the balls without any cracks and cover it with a moist cloth.

Reviews for Kala Jamun (2)

Alka Munjal2 years ago

superb
Reply

Moumita Malla2 years ago

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