|Kala Jamun – Diwali Sweets|
Kala Jamun are dark gulab jamuns which is made from paneer and khoya. It gets dark color from the sugar added in the dough. There are various variations of kala jamun. You can also stuff dry fruits inside gulab jamun. I have referred Mallika Badrinath’s cookbook and adjusted the ingredients according to my need.
Unlike gulab jamun, kala jamun have crispy outer layer and are softer inside. It takes more soaking time, so we need to have patience before we dip our fingers into the syrup 🙂
For Jamun : (Makes 30 Jamuns)
- 2 cup (500gms) Plain Khoya (Milk Solid / Mava) – homemade or store bought
- 1 cup crumbled paneer (Paneer made from 1 ltr milk) – homemade or store bought
- 4-6 tbsp maida (all purpose flour)
- 1 tsp cardamom powder
- 2 tbsp sugar
- baking powder – a pinch
- 1 tbsp ghee / clarified butter – to knead
- ghee / oil – for deep frying
For Sugar Syrup :
- 4-5 cup sugar
- 2 cup water
- 1 tsp rose essence
- Crumble khoya and combine with crumbled paneer, cardamom powder, sugar and baking powder.
- Add maida and 1 tbsp ghee. Combine everything well and knead to a smooth dough. Close it and keep aside for 30 mins.
- Heat oil/ghee for deep frying in a heavy bottomed kadai or pan. Keep it on low-medium flame. Grease you palm with ghee. Take the dough and and make medium sized balls or bullet shape jamuns.
- Check the oil by dropping a small piece of dough. If it comes up, then oil is ready. Now start frying balls on low flame. Make sure to fry only 3 or 4 balls at a time. It will take around 5-6 mins to fry.
- Meanwhile, Prepare sugar syrup by combining sugar and water in a pan. Keep on medium flame and switch off the flame once it reaches half string consistency (takes 5-10 mins). Add rose syrup to it and keep aside.
- Once balls are completely fried and changes its color to black, then remove from the oil and drop in hot sugar syrup. Similarly proceed with the remaining balls.
- Soak fried jamuns in syrup for at-least 6-8 hours. Remove the jamuns from syrup and coat it with either sugar, grated nuts or dessicated coconut. Serve it.
- To check Half String Consistency :- Once sugar is completely dissolved, switch to medium flame. When the syrup boils for first time, it will be sticky. After 2nd boil check its consistency. It should be half string consistency (When a drop of syrup is tested between your thumb and forefinger, a string will form but it will cut off immediately.) If that stage is not reached, then wait for few seconds and check it again. The whole process may take around 5-10 mins.
- Always fry the jamuns on low flame so that the inner part is also cooked. If we fry on medium flame, then the outer layer will get cooked soon and change its color, but the inner part will remain uncooked.