Kala Jamun
Brother of Gulab-Jamun,Kala jamun is as much loved and famous as Gulab Jamun.It has chocolate dark color and little bit stiff and grainy texture than Gulab-Jamun.Made from Paneer(cottage cheese), Khoya, Maida(AP flour),corn starch all mix together and kneaded into dough, then shaped in round balls and deep fried in Desi Ghee(clarified butter) on medium heat ,drenched in flavored (green cardamon,saffron,kewra,rose water)sugar syrup.Kala jamun gets its signature dark chocolate color from corn starch.Hence,it is known as Kala-Jamun
Ingredients
1 cup Khoya- (I used Nanak khoya)
¼ cup Paneer-
2 tbsp Corn starch
2 tbsp All purpose flour
Pinch of baking powder
Few saffron strands
Green Cardamon-5-6 pod(seeded and crushed)
1 tbsp All dry fruits- (coarsely crushed(Pista,badam,chirongi).
Dash of edible orange color.
Oil or Ghee for deep frying.
For SyrupSugar- 2 1/2 cups(Same amount of water 2 1/2 cups)
Metod
1
1.Grate khoya and paneer separately knead them until becomes soft or no lumps in it and
it all start coming together.
it all start coming together.
2.Mix them together.Now add corn starch and AP flour and knead it well until smooth.
3.Take 1/4 of the dough and mix all dry fruit in it ,add just a dash of orange food color.
Make tiny ball of it.
4.Make round ball of rest of the dough,flatten it and put tiny ball inside it and cover tiny ball
inside the big round balls.
(Instead of doing this you can Skip this step and you can just put CHINORI inside it.That
taste good too.)
inside the big round balls.
(Instead of doing this you can Skip this step and you can just put CHINORI inside it.That
taste good too.)
5.In a separate pan heat water(2.5 cup) and add sugar in it. Keep stirring it until sugar
dissolve.Simmer it until syrup thickens a little bit.
dissolve.Simmer it until syrup thickens a little bit.
6.Add powdered cardamon and kesar(optional).Keep it warm.Syrup should not be very hot.
7.Heat oil in a pan on medium.Drop balls in it one by one (4-5 at a time).Don't put too many
all at once.Otherwise temperature of the oil will drop.
7.Heat oil in a pan on medium.Drop balls in it one by one (4-5 at a time).Don't put too many
all at once.Otherwise temperature of the oil will drop.
8.Fry them on low to medium for around 10-12 miuntes and keeps an eye on it,stirring it
constantly.Because of corn starch they get their signature cocoa-cola color and get little
bit stiffness.
constantly.Because of corn starch they get their signature cocoa-cola color and get little
bit stiffness.
9.Drain them form Oil and put them in sugar syrup for 15 minutes.
Normally, i just keep them in sugar syrup all the time until i serve therm.Garnish it with
Silver virk before you serve.It looks prettier when you garnish them.It becomes little bit
bigger in size after soaking the syrup.Enjoy it hot or cold or room temperature.
Silver virk before you serve.It looks prettier when you garnish them.It becomes little bit
bigger in size after soaking the syrup.Enjoy it hot or cold or room temperature.
Ingredients
1 cup Khoya- (I used Nanak khoya)
¼ cup Paneer-
2 tbsp Corn starch
2 tbsp All purpose flour
Pinch of baking powder
Few saffron strands
Green Cardamon-5-6 pod(seeded and crushed)
1 tbsp All dry fruits- (coarsely crushed(Pista,badam,chirongi).
Dash of edible orange color.
Oil or Ghee for deep frying.
For SyrupSugar- 2 1/2 cups(Same amount of water 2 1/2 cups)
Directions
Metod
1
1.Grate khoya and paneer separately knead them until becomes soft or no lumps in it and
it all start coming together.
it all start coming together.
2.Mix them together.Now add corn starch and AP flour and knead it well until smooth.
3.Take 1/4 of the dough and mix all dry fruit in it ,add just a dash of orange food color.
Make tiny ball of it.
4.Make round ball of rest of the dough,flatten it and put tiny ball inside it and cover tiny ball
inside the big round balls.
(Instead of doing this you can Skip this step and you can just put CHINORI inside it.That
taste good too.)
inside the big round balls.
(Instead of doing this you can Skip this step and you can just put CHINORI inside it.That
taste good too.)
5.In a separate pan heat water(2.5 cup) and add sugar in it. Keep stirring it until sugar
dissolve.Simmer it until syrup thickens a little bit.
dissolve.Simmer it until syrup thickens a little bit.
6.Add powdered cardamon and kesar(optional).Keep it warm.Syrup should not be very hot.
7.Heat oil in a pan on medium.Drop balls in it one by one (4-5 at a time).Don't put too many
all at once.Otherwise temperature of the oil will drop.
7.Heat oil in a pan on medium.Drop balls in it one by one (4-5 at a time).Don't put too many
all at once.Otherwise temperature of the oil will drop.
8.Fry them on low to medium for around 10-12 miuntes and keeps an eye on it,stirring it
constantly.Because of corn starch they get their signature cocoa-cola color and get little
bit stiffness.
constantly.Because of corn starch they get their signature cocoa-cola color and get little
bit stiffness.
9.Drain them form Oil and put them in sugar syrup for 15 minutes.
Normally, i just keep them in sugar syrup all the time until i serve therm.Garnish it with
Silver virk before you serve.It looks prettier when you garnish them.It becomes little bit
bigger in size after soaking the syrup.Enjoy it hot or cold or room temperature.
Silver virk before you serve.It looks prettier when you garnish them.It becomes little bit
bigger in size after soaking the syrup.Enjoy it hot or cold or room temperature.