The kala jamun is the cousin brother of the gulab jamun. The difference resides in the colour and texture of the two. The gulab jamun is softer with a mellow taste. The kala jamun, on the other hand, is denser and has a tiny bit of a burnt aftertaste. Another difference that I could figure out was that gulab jamun is preferably served warm or hot. But the kala jamun is mostly served cold/chilled.
Here is a step by step recipe of the kala jamun for you to try.
Also Read: Diwali Special- Ragda Patties Recipe
Khoya- 250 grams
Paneer- 100 grams
All-purpose flour /maida- 3 tbsp.
Milk- 1 tbsp.
Oil- for deep frying.
For the syrup:
Sugar- 2 cups or 300 grams
Water- 1 ½ cup
Lemon juice- ¼ tsp.
Rose water- 1 tbsp.
Cardamom powder- ½ cardamom powder
Saffron- 12-15 strands
Also Read: How to Make Bread Gulab Jamun At Home!
1. Transfer the khoya to a plate and crumble it. The khoya should turn smooth and there should be no lumps in it.
2. Grate the paneer and add it to the khoya.
3. Also, add 3 tbsp. all-purpose flour and milk to the khoya and paneer.
4. Mix all the ingredients really well to form a smooth and soft dough. Do not knead the dough.
5. Once the mixture is ready, start pinching small portions of the mixture and roll them between your palms to make small balls of it.
6. Prepare all the jamuns like this and keep them aside. Make sure to keep them covered under a damp cloth to prevent drying.
7. In a pan combine 2 cups of sugar and 1 ½ cups of water.
8. Put the pan on the stove and put the flame on low to medium. Stir the mixture and soon the sugar will start to dissolve.
9. Once the sugar is dissolved add the lemon juice to it. This will prevent the crystallization process.
10. Continue cooking the sugar syrup until you get the consistency of ½ string.
11. Now add the cardamom powder, rose water and saffron to it.
12. While the syrup is cooking, you can start with frying the jamuns.
13. Heat oil in a kadhai. To test the temperature, add a tiny ball of the dough in hot oil. The dough ball should slowly come up to the surface and not instantly.
14. After testing the temperature of the oil, turn the flame to low. Add the prepared jamuns in the oil and fry until golden in colour. Do not add too many in one go and fry in small batches.
15. Move the jamuns with a slotted spoon to ensure even cooking on all the sides.
16. Cook the jamuns until you have achieved a shade or two darker than the golden-brown colour.
17. Remove the jamuns from the oil and place on a kitchen towel.
18. Place the hot jamuns in the prepared sugar syrup (make sure the syrup is hot).
19. Allow the jamuns to soak up the sugar and cool down.
20. Keep the kala jamuns in the refrigerator covered.
21. Serve it cold/chilled.