With Rakshabandhan just 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 mawa for 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.
Prepare the sugar syrup as shown here – How to make chasni for Indian sweets?
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).
Also try other sweet delicacies – Pedas,motichoor ladoo, boondi ladoo, mawa burfi, coconut ladoo, and gulab jamuns are some of the sweets that are eaten on the festive occasion of Rakshabandhan. 6 ladoos to try this festive season.