With Rakshabandhanjust few days away, yummy kala jamuns are a perfect match for this occasion. Jamuns are fried milk dumplings that are soaked in rose flavored sugar syrup – unbelievably soft and will just melt in your mouth!! They get their name kala jamun because of the dark color. “Kala” means “black” and hence these jamuns are darker in shade compared to the regular Gulab Jamuns. The only difference between the two is the color – one is golden colored and the other one is black in color.
Traditionally kala jamuns are bigger in size but mine are bite sized – small enough to fit into your mouth.
RECIPE DETAIL – As compare to my Angoori gulab jamun recipe these kala jamuns are prepared with paneer and khoya/mawa. I have used fresh homemade paneer and homemade mawafor this recipe. Mash paneer until it is smooth and silky. Add rest of the ingredients and form a smooth ball. There should be no cracks on the dough ball (as shown in the pic below). If there are cracks, dip them in milk and try shaping them again.
I have stuffed my kala jamuns with mawa-pistachio mixture but that is optional. Feel free to shape them to your liking – big round dough balls or oval shaped.
FRYING METHOD –
Heat oil until it is medium hot. To check, drop one dough ball in hot oil and if it slowly floats back to the top, oil is ready for frying.
Drop 4-5 jamuns in hot oil. Do not overcrowd the oil.
Use a wooden spatula or a fork to rotate jamuns. This way they will brown evenly.
If jamuns start to crack in oil, there are two reasons – one the oil is not hot enough and secondly the mixture is not well mixed. Add 1 -2 teaspoon of flour and shape the balls again.
For lighter jamun fry until they are golden in color.
For kala jamuns, lower the heat and fry for another 3-4 minutes until darker color is attained.
Kala jamun has a harder outer layer compared to regular gulab jamuns because of longer frying time, they require longer time to soak in the syrup. So if you are preparing it for an occasion, considering the soaking time, I would suggest making them a day in advance. Good for a week in the refrigerator (only if they can stay that long).
1/2teaspoonGreen Cardamom Powder or 4-5 Cardamom pods
1/2 - 1teaspoonRose water (optional)
CHANGE SERVING SIZE: JAMUNS
Measure and assemble ingredients.
Freshly made paneer..
Mash paneer until it is smooth and silky.
In a bowl add paneer and mawa..
Mix in baking soda..
Add maida and saffron strands.
Slowly add milk, do not add all at once.
Start kneading the mix till it comes together like a dough.
Keep adding milk as kneaded. The dough should be smooth not grainy.
If you want to stuff kala jamun then measure and assemble ingredients.
Combine everything in a bowl and mix.
If need be, add few drops of milk to bind. Jamun dough and stuffing dough is ready.
Take a small penny sized dough in your hand and flatten it like a disk.
Take a small pea size stuffing ball and place in the center.
Start rolling the dough.
Seal all the edges and make it look like a smooth ball.
Repeat the process with rest of the dough and shape jamuns.
Heat oil in a pan. Start frying the jamuns. * (Read notes above)
If you like them lighter in color, fry until golden brown.
They will look like this.
For kala jamun fry on a low flame until black color is attained. * (Read notes above)
This is how both the jamuns will look like.
PREPARING CHASNI - SEE LINK ABOVE ON HOW TO MAKE STRING CHASNI
Let's begin with preparing sugar syrup.
In a big pan, add sugar..
Pour in water and lemon juice.
Bring it to a boil on a medium flame. To check if sugar syrup is ready - carefully take some syrup on a spoon and carefully dip your finger in it. If it falls of your finger then it needs some more time to boil. But if it coats your finger then you are almost there. For me the whole process took - 20 minutes on MEDIUM flame.
To test - press your forefinger and thumb together. Start pulling them apart.
If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
Dip fried Gulab jamun in the syrup.
Kala Jamuns in sugar syrup.
For Gulab Jamuns - Let them soak for 1-2 hours in the syrup. Make sure your pan or kadai is big enough to hold all the jamuns. Do not overcrowd them or they will start disintegrating.
Kala jamun has a harder outer layer compared to regular gulab jamuns because of longer frying time, so they require longer time to soak in the syrup.
Let them soak for 5-6 hours in the syrup. Make sure your pan or kadai is big enough to hold all the jamuns. Do not overcrowd them or they will start disintegrating.