Sunday, 26 January 2020

KALA JAMUN RECIPE (BLACK GULAB JAMUN)

A scrumptious classic Indian dessert Kala Jamun | Black Gulab Jamun Recipe with step by step images - these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup. Easy to make, it's so perfect in every way. Think of these as the first cousin of Kesar Gulab Jamun.


A scrumptious classic Indian dessert Kala Jamun | Black Gulab Jamun Recipe with step by step images - these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup.


My all-time favourite desserts are Butterscotch Tart and  Kala Jamun. We would emotionally blackmail mum to make these Jamuns for me, Farsi Puri for my brother and Peanut Chikki for Dad before she goes to India, while we stay back at home.

No wonder Mum always says she has 3 kids 🤣

A scrumptious classic Indian dessert Kala Jamun | Black Gulab Jamun Recipe with step by step images - these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup.

Kala Jamun Mithai


● It is sumptuous and popular Indian mithai or dessert that is made served or gifted during festivals like Diwali, Holi, Eid, Raksha Bandhan or any get-together.

● Although it's origin is the eastern part of India, it can be found in any nook and corner of India, original or with some variations and with different names.

● They are rich and sinful (not for weight watchers) but above all, tastes absolutely amazing and irresistible.

● Nutty, chewy and sweet. These Black Jamuns are addictive and the recipe is simple and straight forward.

● The doughnuts are prepared using Indian cottage cheese (Paneer), also known as chenna, milk solids known as Khoya, Khova or Mawa.

● To bind them, a small amount of all-purpose flour and semolina added, leavening agent baking powder used for making balls softer inside.

● These doughnuts are deep fried in hot oil or ghee on a low heat until the outer layer turns deep dark brown.

● Then they are soaked in warm saffron and cardamom infused sugar syrup for at least 5-6 hours before serving.

Kala Jamun also known as Kala Jam, Black Gulab Jamun, Black Jamun or Kala Rasgulla. You may find without nuts stuffing, rolled in coconut or filled with cream. 

My English friends at uni didn't know the difference between Gulab Jamun and Kala Jamun.

On a couple of occasions, I offered these two delicacies to them and explained that there is a significant difference between these two Indian sweets in their colours and texture although the ingredients and the cooking methods are very similar.

Gulab Jamuns are so soft and melts in the mouth. The surface is so smooth and lightly golden colour, made with khoya and maida and without stuffing.

Kala Jamuns are little grainy and chewy. While the surface is more firm and deep dark in colour thus they are known as 'Kala' (Black).

It is prepared with khoya, paneer, plain flour, semolina and stuffed with the nutty mixture, a pinch of sugar added to the dough to make jamuns darker in colour.

The common thing between these two is that both are doused in suger syrup and both are galloped down in seconds 😄

A scrumptious classic Indian dessert Kala Jamun | Black Gulab Jamun Recipe with step by step images - these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup.

Homemade Sweets Are The Best


 ✓ Packed with freshness and better flavours - when any dish is made at home with fresh and quality ingredients it tastes so much better than the shop bought. We know what exact ingredients and how much we have put in.

 ✓ Save time and money - homemade sweets are usually cheaper to make than buying it from the market, also saves time and is convenient.

 ✓ Family comes closer - you don't have to be an expert in making sweets, but when you prepare at home, family members appreciate your efforts and see your love and care. Everyone in the family gets involved in producing these delightful goodies.

What  khoya/Mawa to use for Kala Jamun or Gulab Jamun?

For the rest of the world, there is only one type of khoya or mawa available in the shop, but in India, there are a few varieties like Chikna Khoya, Danedaar Khoya and Batti Khoya.

Different khoya varieties for different recipes, for Jamun recipes halwai (sweet makers) and many cooks prefer Chikna Khoya, which is very slippery and smooth.


What goes in Kala Jamun?


1. Khoya/Mawa-in English known as milk solids. I have used Homemade Chikna Khoya, it is a particular type of Khoya that is sold as 'Jamun Ka Khoya' in many shops in India.

I made khoya at home which was a little lengthy process but you can use shop-bought khoya easily available in any Asian grocery in the dairy section, again time-saving.

2. Paneer-Indian cottage cheese, shop-bought works absolutely fine but I prefer homemade paneer for the sweets.

3. Sugar-granulated white sugar or regular white sugar.

4. Nuts and Spices-to make the stuffing I have used raw unsalted pistachio, saffron and cardamom powder, for the sugar syrup saffron threads and cardamom powder.

5. Flours-all-purpose or plain flour to bind the Jamun dough, and semolina to bring the grainy texture to the doughnuts.

6. Baking powder-check the use-by date and freshness of the powder before using it.

7. Oil or Ghee - to deep fry the jamuns, you can use either of these. If using oil try to use flavourless oil. If living in a cooler climate, avoid using ghee as once they are cooled ghee solidifies.

8. Chandi Ka Vark/Warq - It is an edible silver foil which is used for decorating Indian sweets and savoury dishes. It's optional.

13 important tips and tricks to make the Best Kala Jamun at home.

Although this recipe is an easy and straight forward, with some important tips and tricks, one can achieve the best results.

I have included these 13 tips in my fusion recipe Chocolate Peanut Kala Jamun. Don't forget to check it out before you venture into making these.

Can I use milk powder instead of Khoya or Mawa?

Definitely yes, full fat or full cream milk powder can be used as a substitute for khoya.

Add a couple of tbsp milk, one tbsp ghee in the powder, mix it well. Then use it.

How long can you store Kala Jamun?

You can store this Indian dessert for 3-4 days at the room temperature without any worries. If kept in the refrigerator it stays perfect even for a week.

Make sure you store them in an airtight container, don't keep it near the strong odour food, bring it at room temperature before serving.

Dry Kala Jamun


In many places these jamuns are sold or served without any sugar syrup. To make dry Jamun, remove them from the sugar syrup after 5-6 hours. Either roll them into the desiccated coconut or cut in the middle with a sharp knife and fill it with the fresh whipped cream.

Leftover Kala Gulab Jamun sugar syrup (chasni)

Do I discard it? surely not, we desi don't like to waste food but rather follow this ideology 'Best Out Of Waste"

You'll be surprised to see how you can use leftover sugar syrup to create delicious recipes.

Indian sugar syrup known as chasni can be used in making Mixed Dry Fruit & Seeds Brittle, Shahi Atte Ka Halwa, Gulgule, Biranj (sweet rice dishes), Meethi (sweet) poori, Shakkar Para or Chutney, especially Bengali style Chutney made with sugar.

My Nanima sometimes had used in making tea too.  Can you imaging Gulab jamun flavour Tea, sounds interesting right! 😋

HOW TO MAKE Kala Jamun or Black Gulab Jamun sweet step by step?


Printable recipe card with exact measurements and methods below 🢃 To simplify there is cups and tablespoons measurements as well as a metric to this recipe.

The traditional way to make Kala Jam at home, you'll need roughly between 50-60 minutes.


 To make Chasni, the first steps is to make easy and perfect chasni or sugar syrup - in a pan combine water and sugar, use stainless steel or non-stick pan.

Dissolve on medium heat, by stirring occasionally. Once it starts getting little stickier and thicker turn off the heat and add saffron threads and cardamom powder.

The chasni (sugar syrup) process will take approximately 10-12 minutes.

Kala jamun sugar syrup made with sugar, water and infused with saffron and cardamom.


◾ Knead the dough for Jamuns - the second step in this recipe is to knead a soft and pliable dough. Mash the Khoya and paneer until smooth, add plain flour, baking powder and a big pinch of sugar.


kala jamun dough is prepared with khoya, paneer, and plain flour.

Make stuffing by mixing khoya, nuts, saffron and cardamom powder.

Roughly it should not take more than 12-15 minutes.

Kala jam stuffing made with nuts, saffron and khoya.

 Frying and Soaking - the third and final step is to fry the jamuns on a low heat in small batches, until dark brown and soak them in the warm and aromatic chasni that is infused with Kesar and elaychi. (saffron+cardamom).

Frying may take up to 20-25 minutes on low heat, but the soaking process will take up to 5-6 hours.

jamuns fried in hot oil till dark.

          To save some time use food processor to mash the panner and khoya!


Equipment/Tools

● Cheese grater to grate the paneer and khoya

● 2-3 big and wide plates to knead the dough

● 1 saucepan to make sugar syrup

● 1 big spoon to stir the sugar syrup

● Frying pan or Kadai to fry the jamuns

● Slotted spoon (Jaro) to remove the jamuns from the kadai.

A scrumptious classic Indian dessert Kala Jamun | Black Gulab Jamun Recipe with step by step images - these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup.


Video of making kala Jamun





You don't want to miss these Indian Desserts/Sweets/Mithai recipes from Jagruti's Cooking Odyssey.

1Kheer (Indian rice pudding) - Instant pot + pressure cooker +stovetop method

2. Badam Gulkand Katli - made with 5 ingredients and ready in under 40 minutes.

3. Dudhi Basundi Every spoonful of this yummy delicacy is a sheer delight for any occasion!

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Kala Jamun, Black Gulab Jamun, Kala Jam, Easy Kala jamun, Black Jamun, Kala jamun Mithai
Dessert
Indian
Yield: 22-25 KALA JAMUN
Author:

KALA JAMUN - BLACK GULAB JAMUN

KALA JAMUN - BLACK GULAB JAMUN

A scrumptious classic Indian dessert Kala Jamun, these perfectly shaped, deep-fried jamuns are prepared with khoya, paneer and stuffed with nutty filling then drenched in sugar syrup. Garnished with edible silver leaf, nuts and rose petals too for a festive touch. Easy to make, it's so perfect in every way!
prep time: 30 Mcook time:    30 Mtotal time:   60 M

ingredients:

Sugar syrup
  • 600g or 3 cups granulated sugar
  • 1 ltr or 4 1/2 cup plain water
  • 10-12 saffron threads
  • 1/4 tsp. cardamom syrup
Jamun
  • 200g or 1 cup khoya
  • 200g or 1 cup paneer
  • 4 tbsp plain flour
  • 1 tsp. fine semolina
  • 1/2 tsp. baking powder
  • 1 tbsp. sugar
  • 1-2 tbsp. milk
  • oil or ghee for deep frying
Stuffing
  • 2 tbsp. khoya
  • 2 tbsp. finely chopped pistachio and almonds
  • 1/2 tsp. cardamom powder
  • Big pinch saffron 
Garnish
  • Edible silver foil
  • Nuts slivers 
  • Dry rose petals 

instructions:

How to cook KALA JAMUN - BLACK GULAB JAMUN

Sugar syrup
  1. In a large pan, combine the sugar with 1 litre of water and bring to a boil.
  2. Simmer over medium heat till the syrup is less than 1 string consistency.
  3. Remove any impurities which float on top of the syrup using a slotted spoon, if any.
  4. Add the saffron and cardamom if desired and keep the syrup warm.
Stuffing
  1. In a plate combine khoya, nuts, saffron and cardamom powder.
  2. Divide into equal, pea-size balls.
  3. Keep it aside for later use. 
Jamun
  1. In a big wide plate, mash khoya and paneer with the heels of your palm until smooth.
  2. Add plain flour, semolina, sugar and baking powder.
  3. Combine everything together and if needed use milk to knead a pliable dough.
  4. Divide the dough into the equal portions and make round balls.
  5. Keep the Jamun balls covered with the clean kitchen towel.
  6. Take one ball. flatten on your palm by pressing gently, put one stuffing and seal it from all the sides.
  7. Make sure it is sealed properly to keep Jamun crack free.
  8. Heat oil in a kadai, and deep fry jamuns on a low heat until they turned deep dark brown.
  9. Drain and immerse in the warm sugar syrup. 
  10. Soak for 5-6 hours. 
  11. Garnish it with vark, nuts and rose petals. 
  12. Serve at room temperature. 

NOTES:

For measuring, we have used 1 cup = 240ml, 1 tbsp = 15ml and 1 tsp =5ml.

If you wish to use chandi ka vark to decorate jamuns, apply when serving.

Don't forget to check out 13 tips and tricks link given above in the post.
Calories
182.15
Fat (grams)
4.91
Sat. Fat (grams)
2.07
Carbs (grams)
31.84
Fiber (grams)
0.25
Net carbs
31.58
Sugar (grams)
29.82
Protein (grams)
2.75
Sodium (milligrams)
78.10
Cholesterol (grams)
9.68
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Created using The Recipes Generator

PIN KALA JAMUN FOR LATER



Note:- This post was originally posted on January 26th, 2010 but I have updated the post since with newer photos and content.






I want to say a big thank you to Devi Meyyappan , who shared an award with me. I am very happy that she thought about me...this time I want to share this award with everyone who visits me here, so please accept the award.

Sending it to JCO's event Celebrate @ JCO- Diamond Jubilee.







59 comments:

  1. wow thats so tempting,Bday wishes to your princess and she must have really enjoyed having this delicious jamun as well....

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  2. B'day wishes to your princess and Congrats on your much deserved award:) Jamuns are mouthwatering...
    Happy Republic Day!

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  3. your recipe is so...so...i can't find the appropiate words: delicius!!!paradisiac?!?!!? I mean I want one now!!!!

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  4. Wonderful looking jamuns, cant remember when I had a kala jamun last ! Thanks for dropping by my blog...I am totally gorging on the awesome Gujarati food here...This season especially is really great with all the undhiyu, corn and lovely vegetables available here..Am going to try a lot of your recipes..

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  5. wish your lil princess a happy birthday and kala jamuns looks so so delicious ..that's it enough,I am coming to your place now!!
    hugs and smiles

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  6. Thank you Sushma,Rachna,Matteo,Arch and Jaya for your wishes...she is at school at the moment...also making a cake and blogging same time, fighting with the time...hahaha

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  7. Jaya, most welcome even i coudn't resist this morning...already i've commited a sin !!!

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  8. Sinful indeed, love the color.

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  9. First of all Happy Republic Day and a Very Happy Birthday to ur little Princess...

    Who wants to miss this gorgeous and Glossy looking kala Jamun's..Looks so pleasing..

    Thanks for sharing the recipe...

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  10. Woww Jamuns looks soft, juicy and cant take my eyes from those awesome clicks...Tempting jamuns..

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  11. Your recipe is delicious! Thanks for visiting. Kiss

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  12. these are so tempting....wow !!! lots of b'day wishes to your little one..

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  13. Dear Jagruti- Wishing our little princess Hayley Happy Birthday. Happy Republic day as well. What a great way to celebrate. LOve Kala Jamun. Looking at ur inviting pics..I want to eat them rt NOW...Awesome Clicks.

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  14. Looks so delicious. Happy Republic Day and Birthday wishes to the special one.

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  15. Congrats on ur award.the jamuns r very tempting and mouth watering.

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  16. mouthwatering jamuns,rich and dark..happy republic day and b'day wishes to Hayley

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  17. Double Congratulations!!! For your dearest daughter's birthday on 26th Jan & your well deserved award...Enjoy...In between I always wanted to make kala jamun as its one of my favorite sweet..although never tried to make it at home..now will surely do that...Thanks for sharing..

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  18. looks sinfully good. Happy republic day to u too.

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  19. Many Many happy returns of the day to your sweet princess!! Happy Republic Day! jamuns are looking so so tempting :)

    Renuka
    http://cookingyummy.blogspot.com/

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  20. Wishing your daughter avery happy birthday.Lovely jamuns and pics are superb.

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  21. Wow... the jamuns are so inviting :).. they look perfectly made and yummy!!... Wish your princess many many happy returns :):)

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  22. It has been a long time since I had any gulab jamuns. The gulab jamuns look delicious. They make me remember my home.

    Thanks for the comments.

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  23. Happy B'day to lil Hayley..Pass on my hugs and kisses to her !!! Perfect kalajamuns..Am drooling now..Could I grab one ? :D

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  24. Fantastic! That just looks out of the world. I remember having them in Mangalore some 15 years ago. These look exactly like the store bought ones.. you did great!

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  25. Hi Dear, my Bday wishes to your little one..your jamun is very delicious..I wish I could grab that cup..love this dear..thanks for your comment on my blog and yes, you can make it with left over roti too :-)

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  26. Love this sweet since my school days. Happy b'day to your little princess. Jamoon looks so mouthwatering, feel like having some :)

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  27. Very tempting jamun..perfectly shaped..:) nice blog!!!

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  28. Happy Republic Day and A Very Happy Birthday to your little one :)...the jamuns look cute and tempting!

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  29. the kala jamuns look so tempting and a very happy b'day to your little one :). Thanks for visiting my space. yours seems inviting as well.

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  30. oh so tempting...please give me 3 or 4 in a cup...i luv it...so much..Happy birthday to you little one...:)

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  31. Hi Jagruti : Came thr your blog by the comment you left on mine... thanks for your encouraging words...
    I m so glad that i did come as you have a great blog.. with amazing recipes and wonderful photos...
    Esp..kala jamuns and the cake look yummy..
    U know i was looking for kala jamun recipe...
    Wishing your little bundle of joy a Very Happy Birthday!!!! M following you now....

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  32. Hi...wanted to add....congrats on your award for being kreative blogger.... u truly are very creative....

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  33. Wow very tempting! Never tried kala jamun at home. But now, bookmarked!

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  34. Happy Birthday to your Daughter....jamun looks perfect and super yummy

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  35. Birthday wishes to ur lovely princess and jamuns look yummy.wish i colud taste that homemade jamun

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  36. hi there,

    Thx for visiting my blog...u ve a wonderful space...glad to follow u...do keep in touch, dear!

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  37. oh wow, that looks sinfully delicious! Many wishes to your little princess and a very happy republic day to you too!

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  38. Hi Jagruti...truly scrumptious dear...so perfect...wish I could barge in and taste them...lovely presentation as well!

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  39. Hello my mummy's friends,

    Thank you for all your best wishes to me....i had a great birthday....

    Hayley

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  40. Happy b'day wishes to ur lill princess, kalajamun looks so delicious, loved the click

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  41. hey jagruti this kala jamuns luk very very tempting...beautiful clicks...nice recipe, thnx for sharing...Hey i hv some awards for u in my blog, plz chk thm whn u gt tym

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  42. ohh my gawd..these are soo goooooooood. excellent and delicious clicks.. I am actually drooling..You are one luck girl Hayley :) Wish you a belated happy birthday..

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  43. Hayley wish you a belated happy birthday dear. May God Bless you. Looking at you Jamuns i'm drooling ummmmmmm looking so delicious. Wish i could had some....superb Pic also

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  44. Always a favorite of mine, looks sooooo tempting!

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  45. I'm a bit late to convey the bday wishes, but that's a delicious sweet to celebrate the events!!! Mmmmm, makes me mouth water!!!

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  46. first time to your blog. You have a beautiful space here. I loved the color of the kala jamoon here :)

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  47. First time on your blogspace...good collection of recipes.
    Do visit my blog sometime.
    http://foodmazaa.blogspot.com

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  48. Happy Birthday to your gal ....I love kala gamun...this looks so delish

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  49. Wow such a gorgeous looking Kala Jamuns. Love it. Beautiful pictures. Very well written detailed post. These black beauties are my family favourite too...

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  50. You could better name them "Black Beauties". They look so beautiful, perfectly made & yum to the core. Indeed a great post.

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  51. Beautiful post, beautiful photos!! I am literally drooling scrolling up and down the post :-) LOVE both gulab jamun and kala jamun but I think I leaning towards kala jamun after reading your post :-)

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  52. Kala Jamun, wow, so so tempting and delicious. I've yet to make them at home, as I love them. As for using leftover chasni, we love to use it to make meethi bhakri. Goes so well with bateta rasawalu shaak.

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  53. Kala jamun is my all time favorite Mithai. It looks so delicious and tempting me to pick from the screen.
    Thanks for detailed recipe and as always beautiful clicks.

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