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kala jamun recipe, how to make easy kala jamun recipe with khoya

kala jamun recipe with step by step photos. easy and delicious recipe of kala jamuns made with khoya and paneer.

the difference between gulab jamun and kala jamun is the color and texture. while gulab jamuns are golden colored balls, 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.

traditionally khoya or mawa is used to make gulab jamuns or kala jamuns. khoya is basically dried evaporated milk solids. these milk solids are obtained by continuously cooking the milk on a low flame till most of the moisture evaporates. if you want to make the khoya at home, you can check this traditional method of making khoya.

gulab jamun, kala jamun, rasgulla, coconut ladoo and jalebi are a few desserts that my folks are too much fond of.

here the kala jamun recipe is adapted from my gulab jamun recipe with khoya. this recipe will yield about 35 to 37 jamuns. i made them in an oval oblong shape. you can even make round shaped kala jamuns. i used half of the dough to make kala jamuns and the remaining half for dry gulab jamuns. few more sweets recipes you can check are:

  1. sweet potato gulab jamun
  2. gulab jamun made with bread
  3. gulab jamun recipe made with milk powder.

since diwali is just a few weeks away, this recipe is perfect for small parties or get togethers. make the jamuns a day before and keep them soaking in the sugar syrup in the refrigerator. these kala jamuns stay well for about a week in the fridge.

if you are looking for more diwali sweets recipes then do check kalakand, kaju katli, shahi tukda, mysore pak and 7 cup barfi recipe.

kala jamun recipe card below:

4.86 from 7 votes
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kala jamun recipe
prep time
15 mins
cook time
30 mins
total time
45 mins
 

kala jamun recipe - easy and delicious recipe of kala jamuns made with khoya (mawa) and paneer.

course: Dessert
cuisine: north indian
servings: 17 to 20
author: dassana
ingredients (1 cup = 250 ml)
for kala jamun balls:
  • 250 grams soft khoya or 1 cup tightly packed khoya (mawa or dried evaporated milk solids)
  • 100 grams paneer or ½ cup tightly packed grated paneer (cottage cheese)
  • 3 tablespoon all purpose flour (maida)
  • 1 tablespoon milk
  • oil or ghee for deep frying
sugar syrup for kala jamuns:
  • 300 grams sugar or 2 cups sugar
  • 1.5 cups water
  • ¼ teaspoon lemon juice
  • 1 tablespoon rose water
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 12 to 15 strands of saffron (kesar)
how to make recipe
preparing kala jamun balls:
  1. take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as hariyali khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.
  2. mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.
  3. grate 100 grams paneer and keep aside. 100 grams paneer yields about 1/2 cup grated paneer.
  4. now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.
  5. add 1 tbsp milk.
  6. gently mix everything very well.
  7. bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk.
  8. now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.
  9. now roll the ball again between your palms to give a oblong cylindrical shape.
  10. roll all the jamuns this way and keep them covered with a cotton kitchen towel.
making sugar syrup for kala jamun:
  1. take 2 cups sugar in a pan and add 1.5 cups water.
  2. keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.
  3. when all the sugar is dissolved, add 1/4 tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.
  4. cook the sugar syrup on a low to medium flame till you get 1/2 string consistency or the syrup becomes sticky.
  5. when the sugar syrup is cooking, you can begin frying the kala jamuns. as when you add the kala jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.

  6. switch off the flame and add 1/2 tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.
frying - making kala jamuns:
  1. for testing, slid a tiny dough ball in the hot oil.
  2. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.
  3. keep the flame to a low and fry this small jamun till it becomes golden.
  4. now gently slid the kala jamuns. do not crowd and add the jamuns as per the size of the pan.
  5. when you see faint golden spots, turn over the jamuns gently.
  6. keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy.
  7. fry till they turn a shade or two darker than the golden fried color.
  8. place them on paper towels.
  9. whilst they are hot, quickly add them to the sugar syrup.
  10. fry all the kala jamuns in the same way and add them to the sugar syrup.

  11. cover and allow the kala jamuns to soak in the sugar syrup. once the sugar syrup cools down, keep the bowl covered in the fridge.

  12. serve kala jamuns at room temperature or chilled as a dessert or sweet.


how to make kala jamun recipe with step by step pics:

1. take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.

2. mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya. the mashed khoya should not feel granular to touch.

3. grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer. if using freshly made paneer than make sure the paneer is strained well of the whey.

4. now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.

5. add 1 tbsp milk.

6. gently mix everything very well.

7. bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk

8. now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.

9. now roll the ball again between your palms to give a oblong cylindrical shape.

10. roll all the jamuns this way and keep them covered with a cotton kitchen towel. please note that i used half of the dough to make these kala jamuns.

11. take 2 cups sugar in a pan.

12. add 1.5 cups water.

13. keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.

14. when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.

15. cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.

16. switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.

frying kala jamuns:

17. when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried kala jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame. you can also use ghee for deep frying.

18. for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.

19. keep the flame to a low and fry this tiny jamun ball.

20. fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.

21. now gently slid the kala jamuns. the flame should be low. do not crowd and add the jamuns as per the size of the pan.

22. when you see light golden spots, turn over the jamuns gently. here i was handling the camera too, so the jamuns got browned more. the jamuns fry very quickly, so do be attentive.

23. keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy. the lightness is similar to the lightness of thermocol balls, while frying them.

24. fry till they turn a shade or two darker than the golden color.

25. place kala jamuns on paper towels to remove excess oil.

26. whilst they are hot, quickly add kala jamuns to the sugar syrup. fry all the kala jamuns in the same way and add them to the sugar syrup. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the kala jamuns to soak in the sugar syrup for 3 to 4 hours before serving. once the sugar syrup cools down, keep the bowl covered in the fridge.

27. serve kala jamuns at room temperature or chilled as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.




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This post was last modified on October 15, 2017, 4:13 pm

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