How to make kala Jamun | kala jamun banane ki vidhi

Kala Jamun is one of the most loved Indian dessert, which is very popular in festival sessions. Learn how to make kala jamun with step by step instructions.
Kala jamun is light black in colour variation of gulab jamun which is more sweet in taste than gulab jamun. It is made by using mawa , corn flour,all purpose flour, chena or paneer, elaichi powder and sugar. It is often known as black jamun as well.
Difference between Gulab Jamun and kala Jamun 
Kala Jamun is derivative of Gulab Jamun. The difference between them is their colour and texture. Gulab Jamun is golden in colour while kala Jamun is slightly black dark in colour.
Gulab Jamun is soft in texture but Kala Jamun has hard outer layer and soft inside.
Due to long duration  of frying kala Jamun has little hard outer layer.
Kala Jamun and Gulab Jamun both are made using Khoya or Mawa in traditional cooking. Khoya is basically a dried evaporated milk solids. Milk solids are obtained by continuously cooking milk in slow flame till all moisture evaporated.
There are two types of of Khoya or Mawa is available in market. One type of Mawa is called Sada Mawa( plain) and another type is hariyali Mawa.
The later hariyali Mawa is used to make Gulab Jamun and Kala Jamun.
Sada Mawa is use to make halwa like gajar ka halwa and some other desserts like barffi and laddu.

Kala jamun recipe with milk powder

Yes you can make kala jamun with milk powder as well. You need to mix chena or paneer (grated) along with little corn flour, all purpose flour, cardamom powder (elaichi powder) and pinch of sugar with the milk powder to make a dough adding water or milk little by little.
The dough should be  smooth  for kala jamun.

Then divide the dough into equal size parts and roll them between the palm of hands to make round shaped balls. 

Fry these balls in oil or ghee over low flame heat till become dark brown. Drain and soaked them in sugar syrup. After making the dough you can follow below instructions for frying them 

Making sugar syrup for kala jamun
• In a deep vessel pan, add the sugar and water and heat over medium flame. Stir continuously so that the sugar get dissolved.
 If the sugar is not clean then the dirt will come out over the syrup as a gray color. To clean the sugar syrup add few teaspoon of milk into the sugar syrup and cook further.
Milk will bind with the dirt and come over as a layer over the sugar syrup. Stain all the dirt using a stainer.

• Now add the saffron , rose water and lemon juice into the syrup. Lemon juice will help  the sugar syrup not to get crystallised.
• Cook the sugar syrup on medium flame till it get reduced and become light without any string.
 Switch off the flame and let it to get cool down.
There is a ratio for mixing mawa ( Khoya), paneer and maida for gulab Jamun and Kala Jamun in traditional cooking method by halwai.
The ratio is  1000 gm of Mawa : 400 gm Paneer : 200 gm Maida : 50 gm Corn flour.

1. Grate the Mawa and Paneer separately in two bowls.

2. In a mixing bowl , mix the grated mawa and paneer. Add all purpose flour, corn flour and cardamom powder. Knead very well so that there should not be any lumbs in the mixture.
3. Add 2 teaspoon of sugar to the mixture and knead  to form a dough like mixture. Leave it covering for some time to set down.Adding sugar helps to caramelized and brings the dark black ( kala) colour  quickly.

Making kala Jamun balls 
1. Divide the dough into equal size small balls. Roll them into round shape between your palms.
 Note that there should not be any cracks on the balls.
 You can Stuffed nuts or pistachios inside the balls. I have stuffed chocolate chips into them.

Frying kala jamun
1. Heat ghee or cooking oil on low flame heat. To check if it become ready, drop one dough ball into the oil.
 If the ball slowly floats back on the top then oil is ready for frying.
2. Drop the balls in batches if you have small vessel. Drop them carefully and wait for around 30 seconds to start stirring them.
For kala Jamun, you need approximately 12-14 minutes of cooking to get the desired colour.
 If you cook them in hot oil, your Jamun will not cooked completely and become hard from inside.
3. Stir them slowly and continuously with a spotted spoon so that they get brown evenly from all sides.
4. Check at regular intervals if the Jamuns
are cooked completely by pressing the balls between two finger of your hand.
 It become spongy and can be pressed completely between the fingers when get cooked.
5. When all the Jamuns get dark brown colour, remove them and dip into the sugar syrup.

Kala jamun recipe with gulab jamun mix

Kala jamun with mix is very simple to make. There is no particular kala jamun mix, you can only buy gulab jamun mix.
With gulab jamun mix you can easily make kala jamun without any extra efforts. While making the dough  with the mix , add a small pinch of sugar and make the dough.
 Sugar will get caramelized while frying and will give the required kala or black colour. Fry them little bit more to get the colour.
If you love the recipe of kala jamun then I am sure you would love the traditional Indian dessert recipes for festivals

•  Moong Dal halwa
•  rasgulla
•   Malpua recipe
•  jalebi recipe 
• Rasmalai recipe
  

             kala jamun recipe 

Prep time       cooking time       serving

20 min              15 min                       2
Author :- Mobasir hassan
Ingredients 

• 200 gm mawa (hariyali)

• 80 gm paneer ( cottage cheese)

• 40 gm maida (All purpose flour)

• 10 gm corn flour

• 3 gm green cardamom powder

• 2 teaspoon sugar

• Ghee for frying

For sugar syrup 

• 800 gm  sugar

• 650 ml water

• 1 teaspoon lemon juice

• 2 ml Rose water(optional).

• Few strands of saffron

How to make the recipe

Preparation

1. Grate the mawa and paneer finely making sure there is no  big chunks is present.
2. Take them in a mixing bowl and add the cardamom powder, corn flour and maida.
3. Knead them very well without any lumbs in the dough.
4. Add two teaspoon sugar into the dough and knead again.

Making kala jamun

1. Divide the dough into equal small size balls and roll them between the palms of hands to make round shaped balls.
2. Heat oil or ghee in a deep vessel pan or kadai in slow flame. 
3. When the oil become slightly hot, add the round shaped balls carefully into the ghee in batches.
4. Wait for 30 seconds then slowly stir them.Fry them for 12 - 14 minutes at the lowest flame of heat to get the perfect kala jamun.
5. Check them at regular intervals by pressing a kala jamun between the tips of index and thumb finger.
6. When cooked it become spongy and can be pressed completely.
7. When they become dark brownish, remove and dip into the light warm sugar syrup.
8. Let them in sugar syrup for 1 - 2 hours to get set.  Then serve them.

                            Nutritional value

• Calories :- 210 kcal
• Protein :- 3.4 g | Fiber :- 0 g
• Carbohydrate :- 33.8g | Fats :- 6.6 g

                            Recipe notes
• The sugar syrup should not be too hot while dipping the Jamun. If you add them in hot sugar syrup then your Jamun will get uneven shaped and rigid after few minutes.
 It is okay if you add the Jamuns in cold sugar syrup. Just dip them completely with the help of a spoon and bring the sugar syrup to boil under slow flames. Your Jamun will be in nice shape and perfect. Remove them from gas flames and let to cool down . Cover and allow the kala Jamun to soak in sugar syrup.
• You can use homemade paneer for good result. Your Kala Jamun will be more soft if you use homemade paneer.
• For better results soak the kala Jamun overnight in sugar syrup.


You can check more recipe  using paneer (cottage cheese)  
 Ginger Honey Paneer Recipe
 Paneer Kurkure Recipe