Kala Jamun is a distant cousin of Gulab jamun. It was first prepared in Mughal Era in India, introduced by Mughal Emperor Shah Jahan by his personal chef. The difference between Gulab jamun and Kala Jamun is the color and texture. While Gulab Jamuns are golden, Kala Jamun have a dark color with a shade slightly away from Black.
Its always advisable to use good quality Khoya and Paneer. Always use best quality khoya available at dairy. Mr. Parveez and my boys love home-made desserts. In fact the most awesome part that I don’t even eat any sweets that are dipped in sugar syrup, but Mr. Parveez stopped eating the sweets from sweet stores which is a huge compliment for me. Our guests always wonder if the mithai we serve, is from a store. Actually, I never thougth that making certain sweet dishes at home could be so easy, enjoyable and emotionally rewarding. And now, I just love making Indian Mithai, Cakes, Pastries and Pies, and making them is always my “happy time”. In fact, I can always hop into the kitchen happily to make mithai if asked.
Though I have never been a fan of either but, When I was a kid, I often used to get confused of what exactly is the difference between Kala Jmaun and Gulab Jamun and for the longest time, I believed that Kala Jamun was Gulab Jamun with black color. i only found the difference when I got down to making them.
Like I said above, dry kala jamun is a distant cousin of gulab jamun and it uses paneer, suji, sugar and sometimes also uses a dash of dry fruit stuffed inside balls. Though I never stuffed any in mine, because that would make them close to mewa baati and probably a little heavy too. Gulab Jamun dough does not have any paneer or sugar, where as the dough of Kala Jamun requires a little sugar. Gulab Jamuns are usually served with a little syrup, but these tend to be dry, so they require a little sugar boost from within. Kla Jamun also needs to be fried for longer on low to medium flame, without burning them to give the beautiful dark color.
Gulab jamun dough does not need much kneading but this dough has to be kneaded really well. The texture can be obtained only with a good dough, that has been kneaded well. You can also use a mixer if you find it difficult to do it by hand.
Keep the kala jamun soaked in a sugar syrup for at least 3-4 hours before serving, refrigerating them id preferred too.
If you want to make it as dry kala jamun, then once the jamuns are soaked well in syrup, you can take them out of the syrup and store it in a container or serve. They keep good easily for a week the refrigerator. I feel they are one of the best recipes to take to a friend’s house or as a goody bag after a party.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 15 minutes |
| Servings |
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- 200 gms Khoya For the dough
- 4 tbsp All purpose Flour Maida, For the dough
- 1/4 cup Paneer Grated, cottage cheese/ Ricotta cheese , For the Dough
- 1-2 tbsp milk For the Dough
- 1/8 tsp Baking soda For the Dough
- 1/2 tbsp Semolina sooji, For the Dough
- 1 tsp Sugar For the Dough
- 2 cups Ghee For frying. You can also use Oil
- 2 cups Sugar For Chashni
- 2 cups Water For Chashni
- 1/2 tsp cardamom powder For Chashni
- 1/2 tsp saffron strands For Chashni
- 3 tbsp Crushed Nuts For decorating
- 2 No. Silver leaves For decorating
Ingredients
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- To begin with, take khoya in bowl and knead well for couple of minutes with the heels of your hand to soften it and make it grain free.
- Then, add grated paneer, sugar, sooji and maida. Mix well. Mix everything well and again, start kneading the mixture with the heels of your hand for good 3-4 minutes. The mixture should be completely grain free and lump free, it should be smooth.
- If dough is dry add few tbsp. of milk. I added only 1 tablespoon of milk. Do not add to much at a time. Adding or not adding milk depends on how soft your paneer and khoya is, so don't rush adding milk. Mix everything really well and then if you feel its dry, add little milk at a time. Once the dough is ready, keep it aside for 15 minutes
- Once the dough is ready, keep it aside for 15 minutes.
- Meanwhile prepare syrup by boiling sugar, water and cardamom powder. Once it starts boiling, remove any scum. Then, Add saffron and boil it for another 12-15 minutes on medium flame, till the sugar is completely dissolved and the chashni looks clear.
- Shape up the Jamuns.
- So, first, heat enough ghee/ Oil in a kadhai. When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot, the jamuns will burn and remain uncooked from inside. Gently slide the jamuns in the oil. Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.
- Keep stirring jamuns gently with ladle so that they get evenly fried. Fry them till they are dark brown, all around. Stirring them constantly ensures they are cooked evenly from all sides, out and inside. Avoid adding too many jamuns for frying at a time because that cools down the oil if the oil temperature is low or the jamuns are not evenly fried because turn the temperature high.
- Once done carefully take them out on absorbent paper and drop them in hot sugar syrup. Sugar syrup should be extremely hot, just somewhere between warm and hot. Allow the kala jamuns to soak the sugar syrup well, at-least for 3-4 hour or so.
- Serve them warm garnished with silver paper, crushed nuts and few saffron strands. Enjoy.
