Calling all sweet lovers, here’s the recipe for a divine delicacy: so rich and irresistible that it’s bound to become your new obsession! These aren’t just any ordinary desserts; this is Kala Jamun recipe, the darker, more decadent cousin of the classic Gulab Jamuns.
These soft, juicy, and perfectly flavored dough balls, swimming in cardamom and rosewater-infused syrup, are guaranteed to tantalize your taste buds.
Something about Kala Jamun recipe
Kala Jamun, or these deep brown beauties, are succulent delights made with Indian cottage cheese (paneer), also known as chenna and milk solids known as khoya, khova, or mawa.
Closely related to the popular classic Gulab Jamun, these beautiful hued kala jamuns get their color from a slightly longer frying time, when the sugar in the dough caramelizes for an extra depth of flavor.
The extended frying time also renders Kala jamuns a somewhat chewier texture than its lighter-colored cousin.
Difference Between Kala Jamun Recipe And Gulab Jamun
Both Kala jamun and Gulab jamun are popular Indian desserts with their unique characteristics and flavors. Though they are both made from dough and soaked in sugar syrup, there are several points of difference between the two.
Here is what sets the Kala Gulab jamun apart from its golden counterpart (gulab jamun) —
Ingredients — While the methods of preparation are similar, there may be some variations in the proportions of the ingredients used in the dessert recipes. Both desserts are made from similar ingredients like khoya (reduced milk solids), flour, and sugar, yet the ratios and additional ingredients can differ.
Gulab jamun is usually soft-textured due to the higher khoya content, whereas Kala jamun is denser, often incorporating paneer besides khoya for a softer interior.
Color — One of the significant and noticeable differences between the two desserts is their color. As the name suggests, Gulab jamun is a rosewater-infused ball often soaked in rose-flavored syrup and has a golden-brown color, while Kala jamun is deep brown or black, owing to its extended frying time.
Texture — Gulab jamuns are soft and spongy treats with a smoother outer layer and a melt-in-your-mouth texture, while Kala jamuns tend to be denser and firmer from the outside, with a slightly grainy texture. Since they are fried longer, Kala jamuns have slightly thicker skin than the Gulab jamuns.
Flavor — Both desserts are genuinely indulgent, yet they have slightly different flavor profiles. Gulab jamun has a milder and sweeter flavor owing to the rosewater. In comparison, Kala jamun tends to have a richer and more intense flavor due to the addition of crumbled paneer in its preparation.
Serving style — Gulab jamuns are often served dunked in a thick rosewater-infused sugar syrup, while the Kala jamuns are served dry, with a bit of drizzle of sugar syrup. Even if they are dry, they have a soft and juicy interior.
Choice — Both desserts are popular and loved by all age groups, but choosing between the two often comes down to personal preference based on taste and texture.
Reasons You’ll ♡ Kala Jamun Recipe
Have you ever wondered about the magic of these sweet, juicy, and succulent delights? These dark-hued Kala Gulab Jamuns are not only aesthetically fascinating, but they are completely drool-worthy.
More reasons why you will fall for them instantly —
- Soft and succulent
- Purely indulgent
- Can be prepared in advance, and
- Scalable recipe!
Kala Gulab Jamuns are one of the quintessential desserts served during festivals; these mouth-watering treats are absolutely amazing and sinfully delicious.
Even with their somewhat chewier texture, they are incredibly flavorful and ready to melt in your mouth with every bite!
Kala Gulab Jamun Ingredient List
For the Jamuns —
Mawa — Khoya or mawa, also known as milk solids, is one of the main ingredients for the Kala Jamun recipe. Varieties of khoya are available in the market, but I have used homemade unsweetened chikna khoya (made from ricotta cheese). Since it is very smooth, chikna khoya is best for this recipe. To save time, you (my Indian audience) can buy this from your local sweet shop (mithai/ halwai shop) under the name ‘Jamun ka khoya.’
All-purpose flour — Added as a binding agent to the dough for better shaping, all-purpose flour also lends a beautiful creamy texture to the Kala Jamun recipe.
Paneer — Freshly prepared paneer (you can also use store-bought paneer) is another chief ingredient of the recipe. In addition to mawa, paneer forms the gulab jamun dough, helping it hold its shape. With its rich and creamy texture, paneer enhances the overall taste of the gulab jamuns, making them an irresistibly delectable treat.
Baking powder — Added to the gulab jamun dough, baking powder assists in making the gulab jamun soft and airy on the inside. It helps the gulab jamuns to rise and become fluffy.
For the Sugar Syrup —
Sugar—The recipe’s yummy sweetness comes from the sugar syrup/ chasni prepared with sugar and water.
Green cardamoms — Added for a beautiful aroma and an enticing citrusy-floral flavor.
Rose water — Imparts a delicate floral fragrance to the sugar syrup along with a hint of refreshing flavor.
Lemon juice — Although added in a small quantity, lemon juice is quite essential for the sugar syrup as it prevents crystallization and ensures its smooth texture. It helps the syrup coat the gulab jamuns evenly and retain its smooth consistency.
Saffron strands — Add a subtle hue and flavor to the sugar syrup.
Kala Jamun Recipe Tips and Variations
Patience pays off — Although this is a simple recipe, patience is a virtue here! To master the art of making kala jamuns, you must exercise patience when making this Kala Jamun recipe. Trust me, with patience, you can master this skill.
I’ve had my fair share of failures, but through consistent efforts, I’ve learned to perfect these Kala gulab jamuns, and so can you!
Full-fat milk for creamiest paneer — This Kala Jamun recipe uses freshly prepared chenna (paneer) from around 750 ml of full-fat milk. Make sure to drain the paneer well after curdling, as any moisture remaining in the paneer will hamper the desired results.
Drain the freshly prepared chenna in a muslin cloth and squeeze out the water. Now your chenna is ready to use.
If using store-bought paneer — Store-bought paneer is usually hard due to storage. So, before using it, you need to bring it to room temperature and then grate it well to yield a fine crumble that will assist in making soft jamuns.
Knead for a smoother consistency — Store-bought khoya usually feels grainy and hard. You will need to knead it properly to make it softer and smoother. Using the heel of your palm, knead the khoya until it releases its oil and feels softer and smoother.
More kneading is always required for a better texture of the dough. The same applies to paneer. You will need to knead the paneer for a smoother texture.
Restrict over-kneading — The quantity of all-purpose flour added to the dough may be significantly less, but over-kneading may lead to gluten formation, resulting in a hard and dense texture of the jamuns. Restricting the kneading of the dough can prevent this.
Cover the dough to prevent drying — Once the kneading is over, keep the dough covered to prevent it from drying out. If the dough dries up, it will be challenging to knead it again or shape the jamuns perfectly. Dry dough will make jamuns with cracks in them, which may split up during frying. So, the key is to keep the dough moisturized.
Shape up smooth jamuns — Any cracks in the gulab jamuns will tend to open up during frying and spoil the Kala Jamun recipe. So, when shaping the balls, ensure they are smooth and crack-free. You can grease your hands with ghee or oil to shape the jamuns for a perfect and smooth finish.
Avoid using milk powder — Milk powder will yield different results; therefore, altogether, avoid using it. When combined with the crumbled paneer, dry milk powder tends to soak up all the moisture from the paneer, turning the dough dry and crumbly. This leads to cracked and dry jamuns.
The smoothness in the dough comes from the moisture content from the combo of paneer and chenna, and no extra milk or other ingredients are needed.
But, if milk powder is used, you must add milk to moisten the dough, which is a different recipe with different proportions.
Consistency of sugar syrup — Once fried, the Kala jamuns are dunked into the sugar syrup. The softness and juiciness of the jamuns largely depend on the consistency of the sugar syrup. If the syrup is thick, the jamuns will not absorb the syrup, and they will remain dry and hard.
Therefore, when preparing the sugar syrup, avoid over-cooking. Just let the sugar melt, followed by a quick boil. As we are not aiming for string-consistency syrup (chasni), do not overcook.
Stir the syrup continuously — Make sure to stir the sugar syrup well, as constant stirring will prevent crystallization at the pan’s bottom. You may also observe some impurities floating on the syrup as it is boiling. Keep removing them with a slotted spoon.
Please resist the urge to speed up the frying process — As I mentioned earlier, the key to perfect gulab jamuns is to be patient in the steps where it is required.
Frying the gulab jamuns is a crucial step, and the trick here is to fry the jamuns at low-medium heat until golden brown and then gradually turn the heat to medium. Low-medium heat allows the jamuns to cook deep inside, while the medium heat helps them to turn crispy and black from outside.
Not at any point should you feel tempted to fry them black at high heat, as they will remain undercooked from the inside and get burnt, leaving an unpleasant taste.
The entire frying process will take around 20-25 minutes, so give it its time.
Smaller batches for frying evenly — Avoid overcrowding the pan and fry the kala gulab jamuns in small batches. This practice will allow enough space for them to float and brown up evenly.
Maintain the oil temperature — After you have finished frying the last batch at medium-hot temperature, let the oil cool down a little before you add the new batch. Adding jamun balls to the medium-hot oil will cook them quickly, leaving the inside uncooked.
Add to the warm sugar syrup — Transfer the Kala Gulab jamuns to the warm sugar syrup once cooked and drained. The syrup should not be cold as the jamuns will not absorb it to the core. Ensure the syrup is warm before dunking the jamuns into it. Also, be careful not to put the jamuns into the boiling syrup as they may harden or develop dimples.
Reuse the leftover chasni — Please do not discard the leftover chasni (sugar syrup), as it can be used to make other recipes such as Halwa, Gujiya, Balushahi, and Gulkand Ladoo.
Let me know what you think!
Intrigued by these black beauties? I am sure you are!
So, let’s take a plunge and make this incredible dessert that captures the essence of traditional Indian sweets.
Get ready to savor and fall in love with the irresistible charm of Kala Gulab Jamun!
Should you make this Kala Jamun recipe, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions below to make the best Kala Jamun Recipe
Kala Jamun Recipe
INGREDIENTS
FOR JAMUNS
- 1 cup Mawa
- ½ cup Paneer crumbled
- 3½ tablespoons All purpose flour maida
- ¼ teaspoon Baking powder
PREPARING CHASNI (SUGAR SYRUP)
- 4 cups Sugar
- 3 cups Water
- 4-5 teaspoons Green Cardamom
- ¾ teaspoon Saffron strands
- 2 teaspoons Rose water
- ½ teaspoon Lemon Juice
INSTRUCTIONS
PREPARING JAMUNS
- Add whole milk to a heavy-bottomed pan and bring it to a boil over medium heat. Keep stirring the milk at regular intervals.
- Once it comes to a full boil, turn off the heat and add vinegar to the milk. Keep stirring the milk as it curdles.
- Line a strainer with cheesecloth or muslin cloth and pour the curdled milk through it. Chenna/paneer will stay in the cheesecloth, and the buttermilk will drain through.
- Rinse the chenna/paneer with tap water to eliminate the vinegar's taste and smell.
- Bring the ends of the cheesecloth together and press the paneer to squeeze the water out of it.Tip — Fresh is the best. Freshly prepared homemade paneer and khoya (mawa) yield the perfect jamuns, so avoid store-bought if you can.
- Your homemade moist and crumbly paneer is ready. Cover and set aside.
- Use homemade mawa for this recipe. Follow the link above or the Gulkand Burfi sandwich recipe to make homemade mawa.
- Add mawa and paneer to a large plate.
- Mix it well. Use your fingers and palm heels to knead the mawa and chenna mixture until it is smooth, non-sticky, and homogeneous.Tip — This step is non-negotiable and has no shortcuts, so resist the urge to rush through it. I have tried kneading the jamun dough in a food processor, but the result was unsatisfactory.
- Add baking powder and maida to the Jamun mix.
- Knead again until the jamun dough feels creamy and rolls smoothly in between your palms. Cover the dough and let it rest. Tip — Resting the dough is essential. The kneaded dough should be rested for a while to let the flavors mingle.
- Divide the dough into equal parts. I made Jamun balls weighing 18 grams each.
- Grease your hands with ghee and roll each piece into a smooth ball. Ensure each dough ball is entirely smooth and free from cracks.
- Repeat this process with the remaining dough until the mixture is used up completely. Cover the Jamun balls and set them aside.
PREPARE CHASHNI
- Combine sugar, water, cardamom pods, and saffron strands in a wide pan. Bring to a boil, then add lemon juice to prevent crystallization.
- Once the sugar has dissolved, lower the heat to the lowest setting and allow the sugar syrup to simmer for 4-5 minutes. You may also observe some impurities floating on the syrup as it is boiling. Keep removing them with a slotted spoon.
- Add rosewater and stir the syrup. Cover and set it aside.Tip — Gulab jal/ rose water adds a fascinating flavor and aroma to the recipe, making it irresistible; therefore, do not cut back on it.
FRY THE JAMUNS
- Oil temperature is a critical factor when frying gulab jamuns. Drop a small dough ball in the hot oil to test the temperature. The dough ball will first sink to the bottom and then come floating up in a few seconds. This is the right temperature. But if the ball floats right up and sizzles, you need to dial down your heat, as the oil is too hot. But if it sits at the bottom for too long before coming to the top, it means your oil is not hot enough.
- Move the jamuns constantly when frying. Turn around the jamuns with the help of a spoon periodically when frying to prevent them from settling down and getting burnt. For best results, maintain the temperature at medium-hot always.
- Once they are evenly brown, remove them from the oil and place them onto a plate lined with kitchen paper to absorb excess fat. Repeat the frying process for the remaining Kala Jamuns.
SOAK THE JAMUNS
- Transfer the fried Kala jamuns to the still-warm ( and not too hot) sugar syrup.
- If the sugar syrup has turned cold, warm it a little before adding the Gulab Jamuns to ensure better absorption.
- Cover the pan and allow the Kala jamuns to sit in the syrup completely covered for 5-6 hours or overnight. Stir occasionally to coat each one of them with syrup.
- Kala Jamun after 8 hours.
- Kala Jamuns are ready to be devoured.
TO STUFF THE KALA JAMUNS
- If you want to stuff kala jamun, measure and assemble the ingredients. You will need 2 tablespoons of Mawa, ½ teaspoons of Powdered sugar, saffron strands, and powdered pistachios.
- Combine everything in a bowl and mix.Tip — A little mawa placed inside the gulab jamuns creates a luscious and indulgent interior that beautifully contrasts with the syrup-soaked soft exterior, enhancing the dessert’s overall delectability. Likewise, saffron lends a lovely flavor to the Kala gulab jamuns.
- If needed, add a few drops of milk to bind the dough
- Take a small penny-sized dough in your hand and flatten it like a disk.
- Take a small pea-sized stuffing ball and place it in the center.
- Start rolling the dough.
- Seal all the edges and make it look like a smooth ball. Repeat the process with the rest of the dough and shape jamuns. The rest of the recipe ( frying and syrup soaking) remains the same.
- Serve them warm and enjoy!
Is the measurement of Mawa and paneer correct or are they interchanged?
Sailu, yes they are correct.