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Kala Jamun

srividya76's picture
The Kala Jamun (a variation of Gulab Jamun)... a darkish variety is prepared in the same way as the regular Gulab Jamun's except that the balls are coated with Castor sugar and then fried. The caramelized sugar gives the Jamuns the dark colour. They are often served garnished with dessicated coconut coating.
Ingredients
  Khoya 250 Gram, grated (2 Cups - For Kala Jamuns)
  Plain flour 5 Tablespoon (maida - For Kala Jamuns)
  Cardamom powder 1⁄4 Teaspoon (For Kala Jamuns)
  Sugar 2 Tablespoon (For Kala Jamuns)
  Sugar 3 Cup (48 tbs) (For sugar syrup)
  Ghee 100 Milliliter (For deep frying)
  Desiccated coconut 1 Cup (16 tbs)
Directions

To make Sugar Syrup :-

In a large pan, combine the sugar with 1 litre of water and bring to a boil.
Simmer over a slow flame till the syrup is 1 string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup.
Add the saffron if desired and keep the syrup warm.

For the Kala Jamuns :-

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.
Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Indian
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
3
Story
Nobody knows how the history of this sweet came in to being but the story goes like this: stated that a king in a princely state, was once presented with jamuns ( fruit) and he loved their taste and ordered they be grown in his kingdom. However, the climate and soil weren't suitable for their growth and the entire crop failed. The King felt very depressed over this. Seeing this, his royal cook conjured up these balls which resembled the fruit and offered them to the king, and voila! the king was happy again. Hence the name Jamun. Gulab was added because the syrup was rose water flavored.
Subtitle: 
Kala Jamun

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6 Comments

bigkhan's picture
Kala Jamun is a very important north indian sweet dish widely used on the special occasion, like festival,get togather or to intertain guests r friends srividya has done a great work for ifood.tv, lovers.i appreciate her good efforts.
bigkhan's picture
kala jamun, widely eaten by children and it is a very favourite sweet dish for them.it is oposite in color with gulab jamun but test is same,it is good food stuff for i food.tv lovers.
srividya76's picture
Thank you so much for the encouragement.
Anuprabhakar's picture
Looks very good,feel like making them as soon as possible.Can i use ricotta cheese or cottage cheese instead of khoya in preparing kala jamun.
Anonymous's picture
I have always come across the ingredient khoya. What is it? Where can I get it. What flavor does it have.
Samina.Tapia's picture
Khoa (also khoya) is a milk food widely used in the Pakistani and Indian cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan. It is similar to ricotta cheese, but lower in moisture[1] and made from whole milk instead of whey. It does not have any taste, it is similar to paneer. To make it at home you will need 5 cups Milk Juice of 2 lemons(optional) Bring the Milk to boil in a heavy bottom saucepan. Reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan. As milk gets thicker stir more vigorously. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling. Remove from the pan and leave it to cool. Use within fortnight. For more stylish khoya add lemon juice after the milk has boiled so that the milk coagulates. Then proceed as before. This type of khoya is particularly used for Burfi.