Kala Jamun/Kala Jaam is a delectable royal sweet treat of dryfruit stuffed Chenna/paneer and khowa balls deep fried in ghee/oil and then dipped into saffron cardamom flavoured sugar syrup.
Hey all, I hope you all are doing great in this lovely chilling weather 🙂
Up here on the blog today is my kids all -time favorite Indian dessert Kala Jamun. When I was a kid. I often used to get confused whether why are Gulab Jamun and Kala Jamun not just called as Gulab Jamun. Later on I found out that they do have differences. Kala Jamun is a variant of Gulab Jamun, Where it makes a use of chenna/paneer, sooji and a dash of dry fruit stuffed inside balls that are to be fried and then dipped in the sugar syrup. Also the dessert differs with a slight variation i.e. sugar. Gulab Jamun dough is not kneaded with sugar in khowa and flour, whereas Kala Jamun is kneaded with mentioned ingredients along with sugar.
My family loves home-made desserts because they say it doesn’t at all tastes like home-made instead they at times even ask whether where have I got it from. Actually, though I never had a sweet tooth earlier,I always loved making any Indian Mithai or International Pies, Pastries and Custard, and it never made me feel low. It’s then when I gave birth to my daughter, I started loving sweets. I craved for sweets badly while I was carrying her. In-fact making mithai boosts me, I can hop into the kitchen any time I crave for Mithai. My little princess loves helping me out whenever I’m up to something and especially if it’s a dessert.
In every festival we need something to do everyone’s “Muh Meetha“, We do have Kheer, Sheer Khurma, Laddoos of variety, Gujiyas, Cakes and Custards but to be honest as far as I’ve seen seeing Gulab Jamun, Kala Jaam (referred as Kala Jamun), Rasgulla and Ras Malai is some another level of happiness at any function be it Wedding, Engagement, Eid, Holi or Diwali. Kala Jamun are not always ball shaped but can be made cylindrical as well.
Coming down to the ingredients, I’ve used Khowa (Mava/Khoya), Maida (all-purpose flour), Chhena/Paneer, Milk, Ghee or Oil for frying the dough balls, a pinch of Soda bi-carb, Sooji (semolina) and Sugar. These were the ingredients for the dough now for stuffing I’ve used Almonds, Pistachios, Pure Saffron Water (No artificial color I’ve used). I cannot express that aroma of the hot fried dough balls and the sugar syrup i.e. Chaashni. It looks so beautiful when it gets all ready and the spark that just emerges from every Chaandi ki Vark seasoned with dried fruits and saffron. Truly Kala Jamun is a blessing one can’t get over of.
Without utilising any more minutes, mentioning below the details 🙂
Servings: 14-15 jamuns
200 grams, khowa
3 tablespoons, maida
1/4 cup, chhena /paneer
1-2 tablespoons milk
A pinch of Soda Bi-carb
½ tablespoon, sooji
1 teaspoon, sugar
Ghee or oil for frying
2 cups, sugar
2 cups, water
1 tsp, cardamom powder
Few saffron strands
1 tablespoon, almonds and pistachios, finely chopped
A small pinch of cardamom powder
1/2 teaspoon, pure saffron water ( soaked a small pinch of saffron in ½ teaspoon water)
Prepare syrup by boiling sugar, water, cardamom powder. Remove scum if any. Add saffron and boil it for another 12-15 minutes on medium flame.
In a bowl, add chenna/paneer and kned well to make it smooth and lump free. Add maida, sooji and mix well to form a soft dough
In another large bowl, grate khowa and knead well for couple of minutes with the heels of your hand to soften it and make it grain free. Add chenna/paneer mixture, sugar and soda. Mix them well
Knead the mixture with heels of you palm so that everything gets blends well and comes together to form soft lump free dough. If dough is dry add few tbsp. of milk. Do not add to much at a time. (If the khowa is very soft and gives you soft dough, you may not require to add milk). Keep it aside for 10 minutes
Meanwhile heat oil/ghee in kadhai or pan.
Now, take a tablespoon of dough into a small bowl and add stuffing ingredients into it, mix very well.( I avoided adding any artificial colour, but if you wish to add , you may add a very small pinch of it)
Now, divide the dough into small lemon sized mixture, also divide the stuffing mixture equal to number of dough balls.
Take one dough ball and press it between your palms, stuff it with made stuffing and seal. Shape it into smooth balls. Do not apply too much pressure and avoid cracks on jamuns.
When the oil/ghee is hot, reduce the flame to medium low. Oil/ghee should be just hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
Gently slide the jamuns in the oil. Firstly, jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till they are dark brown. Do not Burn them
Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
Leave the Kala Jamuns aside to allow the jamuns to soak the sugar syrup well, at-least for 2 hour or so.
Serve them warm garnished with silver paper and slivered pistachios and almonds.