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Kala jamun recipe with step by step photos. Kala jamun is a very rich and delicious variety of popular Indian sweet Gulab jamun.There are so many variations in making gulab jamun and kala jamun recipe is double fried gulab jamun almost black with crystallized sugar coated all over. Making kala jamun recipe at home takes a bit more time than usual gulab jamun. Since it is double fried it takes sometime. But the kala jamuns are so tasty and rich and surely worth the time. You can make kala jamun recipe with any gulab jamun recipe you are comfortable with.
This is a very easy kala jamun recipe. I used gulab jamun with milk powder for making kala jamun recipe. I have seen in almost all places kala jamun is served dry. So I also served kala jamun as dry jamun. This kala jamun take more time to soak. Since it is double fried, this kala jamun must be soaked for at least 4 hours. The interesting thing in this kala jamun recipe is the surprise inside it. This is a stuffed kalal jamun recipe. It has a very tasty pistachio filling inside. This kala jamun is a fitting sweet for any grand occasion. Once you try this I am sure you will love this.
To make kala jamun recipe you can even use store bought gulab jamun mix. Since these gulab jamuns are double fried and almost black these are known as kala jamun. You can make kala jamun without stuffing too. If you wish you can serve the jamuns with sugar syrup too.
These kala jamuns keeps well in fridge for 4-5 days.
Here is how to make kala jamun recipe with step by step photos.
If you are looking for more Indian sweet recipes
Easy dhoodh peda
Kalakand
Coconut-pista ladoo
Kaju katli-easy way!
bread gulab jamun
How to make kala jamun recipe
1. Add 2 cups water and 1.5 cups sugar in a bowl. Boil it in low flame to make the sugar syrup. Let the sugar dissolve completely and the syrup thicken. No need to make one string consistency. Just simple sugar syrup that is a bit thick will do. Once the syrup is ready switch off the stove,add edible camphor and cardamom powder. Mix well and set aside. We need to prepare this before we fry the jamuns so that the syrup will be moderately hot when we add the fried jamuns.
2. Take milk powder,maida,salt,soda in a mixing bowl. Mix well to get rid of any lumps.
3. Add ghee and curd to the flour mixture and mix well. Add water little by little and knead to a smooth and soft dough. The dough should be very smooth and non sticky. You can sprinkle maida if needed while kneading. Rest the dough for 10 minutes.
4. Now take 1/4 portion of the dough and add 1 teaspoon sugar,1/4 teaspoon cardamom powder and 1-2 drops of green food color.
5. Knead well and make 16 equal sized small balls.
6. Take the remaining 3/4 portion of the dough and make 16 equal sized balls.
7. take one big ball and flatten it,keep the green colored ball as shown in the picture. Close with big ball and shape like finger. repeat the same with all the 16 portions.
8. Heat oil for deep frying.Once the oil is hot,keep the flame at low. Deep the fingers in batches till golden brown. Remove to a kitchen towel.
9. Once you have finished frying all the fingers keep the flame in medium and re fry the fingers,this time you will see the sugar caramelizing ad the jamuns will turn almost black in color-kala jamuns :). Fry all the jamuns and remove to a kitchen towel. Give 2 minutes standing time.
10. Gently add the fried jamuns to the prepared sugar syrup. Let the jamuns soak the syrup for good 4 hours before serving. Serve kala jamuns at room temperature or chilled with almond slivers.
Kala jamun recipe card below:
Kala jamun recipe | Easy Indian sweet recipes
Harini
Kala jamun recipe- A very easy Indian sweet recipe/mithai recipe,double fried gulab jamuns with delicious pistachio flavored surprise inside. Easy dessert after a hearty meal!
4.75 from 4 votes
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Indian
Servings 12
Calories 678 kcal
1 CUP = 250 ml
Ingredients
- For kala jamuns:
- 1 cup milk powder
- 1/3 cup maida
- 1 teaspoon ghee
- 2 tablespoons curd
- 2 pinches of baking soda
- 1 teaspoon sugar
- 1/4 teaspoon cardamom powder
- 2 drops of green food color
- A small pinch of salt
- For sugar syrup
- 1 1/2 cups sugar
- 2 cups water
- 1/2 teaspoon cardamom powder
- A very small piece of edible camphor patchai karpooram
- 1/8 teaspoon saffron strands
Instructions
Add 2 cups water and 1.5 cups sugar in a bowl. Boil it in low flame to make the sugar syrup. Let the sugar dissolve completely and the syrup thicken. No need to make one string consistency. Just simple sugar syrup that is a bit thick will do. Once the syrup is ready switch off the stove,add edible camphor and cardamom powder. Mi well and set aside. We need to prepare this before we fry the jamuns so that the syrup will be moderately hot when we add the fried jamuns.
Take milk powder,maida,salt,soda in a mixing bowl. Mix well to get rid of any lumps.
Add ghee and curd to the flour mixture and mix well. Add water little by little and knead to a smooth and soft dough. The dough should be very smooth and non sticky. You can sprinkle maida if needed while kneading. Rest the dough for 10 minutes.
Now take 1/4 portion of the dough and add 1 teaspoon sugar,1/4 teaspoon cardamom powder and 1-2 drops of green food color.
Knead well and make 16 equal sized small balls.
Take the remaining 3/4 portion of the dough and make 16 equal sized balls.
Take one big ball and flatten it,keep the green colored ball as shown in the picture. Close with big ball and shape like finger. repeat the same with all the 16 portions.
Heat oil for deep frying.Once the oil is hot,keep the flame at low. Deep the fingers in batches till golden brown. Remove to a kitchen towel.
Once you have finished frying all the fingers keep the flame in medium and re fry the fingers,this time you will see the sugar caramelizing ad the jamuns will turn almost black in color-kala jamuns :). Fry all the jamuns and remove to a kitchen towel. Give 2 minutes standing time.
Gently add he fried jamuns to the prepared sugar syrup. Let the jamuns soak the syrup for good 4 hours before serving. Serve kala jamuns at room temperature or chilled with almond slivers.
Notes
1. It is necessary to fry in low flame first else the jamuns will remain uncooked from inside.
2. Edible camphor is different from normal camphor. Be sure to check while purchasing.
3.You can skip the stuffing part if you wish.
4. Do not make the fingers very big as they will swell while frying.
Nutrition
Serving: 12gCalories: 678kcal
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