Easy Home Made Kala Jamun Recipe – A Traditional Indian Sweet

Kala Jamun is a delectable Indian dessert made with khoya (milk solids) and deep-fried to perfection, then soaked in a flavorful sugar syrup. These darker, richer cousins of gulab jamun have a slightly caramelized exterior and a soft, juicy interior. Perfect for festivals and celebrations!

Ingredients

For the Jamun Dough:

• 1 cup khoya (mawa), grated
• 2 tbsp paneer, crumbled
• 3 tbsp all-purpose flour (maida)
• 1/4 tsp baking soda
• 2-3 tbsp milk, as needed for kneading
• Oil or ghee, for deep frying

For the Sugar Syrup:

• 2 cups sugar
• 1 1/2 cups water
• 4-5 cardamom pods, crushed
• 1/2 tsp rose water (optional)
• A few saffron strands (optional)

Instructions

1. Prepare the Sugar Syrup

1. In a large pan, combine sugar and water. Heat on medium until the sugar dissolves completely.
2. Add crushed cardamom pods, rose water, and saffron strands (if using). Simmer for 8-10 minutes to make a light syrup.
3. Remove from heat and keep warm.

2. Make the Dough

1. In a mixing bowl, combine grated khoya, crumbled paneer, all-purpose flour, and baking soda. Mix well to form a soft dough.
2. Add milk gradually, as needed, to bring the dough together. Ensure it is soft but not sticky.
3. Divide the dough into small portions and shape them into smooth, slightly elongated balls or ovals.

3. Fry the Jamuns

1. Heat oil or ghee in a deep frying pan over low-medium heat. Ensure the oil is not too hot to prevent burning the jamuns.
2. Add the jamuns gently, a few at a time, and fry until they turn dark brown or almost black. Keep stirring gently to cook them evenly.
3. Remove the jamuns with a slotted spoon and drain excess oil.

4. Soak in Syrup

1. Add the fried jamuns to the warm sugar syrup. Let them soak for at least 2-3 hours to absorb the syrup and become juicy.

5. Serve

1. Serve Kala Jamun warm or chilled, garnished with chopped nuts like pistachios or almonds.

Tips

• Fry on low heat to ensure the jamuns cook thoroughly and develop their signature dark color without burning.
• Ensure the sugar syrup is warm but not boiling when adding the fried jamuns to prevent them from breaking.
• Use high-quality khoya and fresh paneer for the best texture and flavor.

Nutrition Chart for Kala Jamun (per piece, approximately 12 pieces)

• Calories —————— 120 kcal
• Total Fat —————— 5 g
• Cholesterol ————— 12 mg
• Sodium ——————– 40 mg
• Total Carbohydrates — 18 g
• Protein ——————— 2 g
• Sugar ———————— 14 g
• Fiber ———————— 0 g

Note: These values are approximate and may vary depending on the ingredients used and portion size.