Kala Jamun (Dark Gulab Jamun)
Kala jamun is the dark cousin of gulab jamun. It is fried till deep brown, which gives it a slightly caramel taste and a firmer outside, and then soaked in syrup. It is a favourite at weddings and festival dawats in north India.
The only secret is patience while frying. Fry on low flame so the jamun cooks inside and turns dark outside without burning.
Let’s see the ingredients and method to make Kala Jamun.
Time and servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Soaking time: 2 hours
- Makes: 14-16 jamuns
Ingredients for Kala Jamun
For the jamun
- Khoya/mawa 200 g, crumbled
- Fresh paneer 50 g, grated
- Maida (plain flour) 3 tbsp
- Powdered sugar 1 tbsp (helps give the dark colour)
- Baking soda 1 pinch
- Cardamom powder 1/4 tsp
- Milk 1-2 tbsp, if needed
- Ghee or oil for frying
For the sugar syrup
- Sugar 1 and 1/2 cups
- Water 1 and 1/2 cups
- Cardamom pods 3, crushed
- Rose water 1 tsp (optional)
Method to Make Kala Jamun
Making the syrup
- Boil sugar, water and cardamom for 5-6 minutes till the syrup is just sticky, not thick. Add rose water and keep it warm.
Making the dough
- Mash mawa and paneer together with the heel of your palm till smooth and no lumps remain.
- Add maida, sugar, baking soda and cardamom and mix lightly. Add a little milk if the dough feels dry. Don’t over-knead, or the jamun will turn hard.
- Make 14-16 smooth, crack-free balls.
Frying
- Heat ghee or oil on low-medium flame. It should be only moderately hot, a test ball should rise slowly.
- Fry in batches, turning gently, for 8-10 minutes till deep brown all over. Keep the flame low.
- Drain and put them in the warm syrup. Soak for at least 2 hours before serving.
Notes
- If the jamun crack while frying the dough is too dry, add a few drops of milk. If they dissolve in oil, add a little more maida.
- Hot jamun in hot syrup will break. Syrup should be warm, not boiling.
- Serve warm or chilled. Keeps for 4-5 days in the fridge.
Serve after a festive snack plate of dahi bhalla chaat and paneer pakode. Also try kheer and more sweet recipes