Kala Jamun

15-11-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Jamun Dough

1 cup khoya (mawa), grated

2 tablespoons paneer, crumbled

1/4 cup all-purpose flour (maida)

1/4 teaspoon baking powder

2 tablespoons milk (as needed to knead)

A pinch of cardamom powder

Ghee or oil for deep frying

For the Syrup

2 cups sugar

1 1/2 cups water

5-6 saffron strands

4 green cardamom pods (crushed)

1 teaspoon rose water (optional)

For Garnishing

Chopped pistachios

Edible silver leaf (optional)

Instructions:

Prepare the Dough

In a mixing bowl, combine khoya, paneer, all-purpose flour, baking powder, and cardamom powder.

Mix gently to form a smooth, soft dough. Add milk in small quantities if the mixture feels dry. Avoid over-kneading to ensure the dough remains light.

Shape the Jamuns

Divide the dough into small portions and roll them into smooth, crack-free balls.

Ensure the balls are slightly smaller than usual, as they will expand during frying and soaking.

Fry the Jamuns

Heat ghee or oil in a deep pan over low-medium heat. Test the temperature by dropping a small piece of dough; it should rise gradually without browning too quickly.

Fry the jamuns in batches, stirring gently to ensure even cooking. They should turn a deep brown, almost black, without burning. This color gives Kala Jamun its signature look.

Remove and drain on a paper towel.

Prepare the Syrup

In a saucepan, combine sugar and water. Heat until the sugar dissolves completely.

Add saffron strands, crushed cardamom pods, and rose water. Let the syrup simmer for 5-7 minutes until slightly thickened.

Soak the Jamuns

Allow the syrup to cool slightly before adding the fried jamuns.

Let the jamuns soak in the syrup for at least 2 hours to absorb the flavors and achieve a soft texture.

Garnish and Serve

Transfer the soaked Kala Jamuns to a serving plate.

Garnish with chopped pistachios and edible silver leaf for an elegant finish.

Serve warm or chilled, as per preference.

Tips:

Use fresh khoya and paneer for the best texture and flavor.

Ensure the oil is not too hot, as it can cause the jamuns to cook unevenly or crack.

Allow ample soaking time for the jamuns to absorb the syrup fully.

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