kala Jamun Recipe | Kala jamun recipe with khoya

Kala jamun recipe – A delicious creamy and soft Indian dessert recipe made up milk solids(khoya) soaked in cardamom flavoured sugar syrup.

Kala jamun is very famous Indian dessert and its similar to gulab jamun, the key difference between kala jamun and gulab jamun is the colour and stuffing. Traditionally kala jamun are made by adding sugar in dough which caramelises upon frying in oil. The caramelisation of sugar makes it dark black in colour. But getting right sugar caramelisation is bit difficult so I am sharing easy version of kala jamun recipe.

This recipe is adapted from my gulab recipe with khoya. These are easy to make at home and tastes delicious as compared to market ones.

In this recipe the point to remember is, when dough balls reach gulab jamun stage it needs to cook further 3- 4 minutes to get dark brown colour. They burn quickly at this stage. Try to get dark brown colour not black as when kala jamun are dipped in sugar syrup they turn darker.

I have also stuffed pistachio in jamun which is totally optional.

Also they are soaked longer than the gulab jamun. Kala jamun taste best when soaked for overnight.

Ingredients 

1 cup Khoya(mawa)
3 tablespoons all purpose flour(maida)
1/8 teaspoon baking soda
1 teaspoon milk
A few pistachios for stuffing
Ghee or refined oil for frying

For sugar syrup 

2 cups sugar
2 cups water
4 cardamom pods
A pinch of saffron
4 drops rose essence or kewra water

Step by step kala jamun recipe 

Step 1. In a large mixing bowl add mawa, flour and baking soda. Crumble it with fingers. Add a teaspoon of milk if required.

Step 2. Mix it to form a smooth dough. While preparing dough remember that you don’t have to knead the dough too much. Just try to gather mixture together and smooth it out. When dough is ready, keep it aside to rest for 10 minutes. Meanwhile prepare the sugar syrup.

Step 3. Take a sauce pan, add water and sugar. Place pan over medium high heat and bring it to a boil.
Once it starts boiling add crushed green cardamom and turn the heat to low. Let it simmer for next 4- 5 minutes. Take little amount of syrup on back of teaspoon and check the consistency. Syrup should be sticky or 1/2 thread consistency. In last add the rose essence and keep the syrup aside.

Note – If sugar syrup becomes thick add water and adjust consistency because thick syrup will no penetrate into kala jamun.

Step 4. Take the dough and divide into small equal balls. Take each ball and stuff pistachio inside.

Step 5. Roll the dough into smooth ball. Remember not to apply pressure while forming the balls.

Step 6. Place a wok on medium heat and pour oil. Let the oil heat up to 140 degree celsius. At right temperature, slide 4-5 dough balls into the oil. Don’t overcrowd the wok.

Note – To check correct temperature I used thermometer. I fried kala jamun at 140 degree celsius.
However if you don’t have thermometer, don’t worry, there is an old technique to check correct temperature. Take a pinch of dough ball and slide it into oil. If it comes to surface of oil slowly or after 2 -3 seconds late. It means this is right temperature.

Step 7. Fry kala jamun by continuously stirring. You can also gently stir oil in circular motion to get even colouring.

Step 8. First they change colour to red brown which is called gulab jamun. Further cooking of 2-3 minutes gulab jamun turn to kala jamun. They will also increase in size. 

Note– Keep eye when frying kala jamun because they get burn quickly, and if they burn they won’t taste so good.

Step 9. When kala jamun are made, drain them in a tissue paper to get excess oil.
Now check temperature of syrup. Sugar syrup should be luke warm or should be bearable if finger is dipped. Slide the kala jamun in syrup. Keep them aside to absorb syrup. Kala jamun require 5- 6 hours to absorb syrup.  

Tip – When you are about to serve kala jamun, keep the kala jamun with syrup on low heat for 5 minutes. It will make it softer and warm.
If you are a fan of ice cream, they really taste very good when serve with chilled vanilla ice cream.

Recipe card – Kala jamun recipe 

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kala Jamun Recipe | Kala jamun recipe with khoya

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Kala jamun recipe - A delicious creamy and soft Indian dessert recipe made up milk solids(khoya)soaked in cardamom flavoured sugar syrup.

Course: Dessert

Cuisine: Indian

Servings: 8 Medium sized kala jamuns

Author: Rachna's Kitchen

Ingredients

• 1 cup Khoya mawa
• 3 tablespoons all purpose flour maida
• 1/8 teaspoon baking soda
• 1 teaspoon milk
• A few pistachios for stuffing
• Ghee or refined oil for frying
• For sugar syrup
• 2 cups sugar
• 2 cups water
• 4 cardamom pods
• A pinch of saffron
• 4 drops rose essence or kewra water

Instructions

1. In a large mixing bowl add mawa, flour and baking soda. Crumble it with fingers. Add a teaspoon of milk if required.
2. Mix it to form a smooth dough. While preparing dough remember that you don't have to knead the dough too much. Just try to gather mixture together and smooth it out. When dough is ready, keep it aside to rest for 10 minutes. Meanwhile prepare the sugar syrup.
3. Take a sauce pan, add water and sugar. Place pan over medium high heat and bring it to a boil.
4. Once it starts boiling add crushed green cardamom and turn the heat to low. Let it simmer for next 4- 5 minutes. Take little amount of syrup on back of teaspoon and check the consistency. Syrup should be sticky or 1/2 thread consistency. In last add rose essence and keep the syrup aside.
5. Take the dough and divide into small equal balls. Take each ball and stuff pistachio inside.
6. Roll the dough into smooth ball.
7. Place a wok on medium heat and pour oil. Let the oil heat up to 140 degree celsius. At right temperature, slide 4-5 dough balls into the oil. Don’t overcrowd the wok.
8. Fry kala jamun by continuously stirring. You can also gently stir oil in circular motion to get even colouring.
9. First they change colour to red brown which is called gulab jamun. Further cooking of 2-3 minutes gulab jamun turn to kala jamun.
10. When kala jamun are made, drain them in a tissue paper to get excess oil.
11. Now check temperature of syrup. Sugar syrup should be luke warm or should be bearable if finger is dipped. Slide the kala jamun in syrup. Keep them aside to absorb syrup. Kala jamun require 5- 6 hours to absorb syrup.
12. When you are about to serve kala jamun, keep the kala jamun with syrup on low heat for 5 minutes. It will make it softer and warm.
13. If you are a fan of ice cream, they really taste very good when serve with chilled vanilla ice cream.

Some other dessert recipes available on blog

1. Kaju katli recipe 

2. Quick basundi recipe

3. Gulab jamun with milk powder