Kala Jamun brings together the richness of dairy and the sweetness of sugar syrup in a classic Indian dessert. I make this version often at home. The combination of cardamom and saffron creates an inviting aroma that fills the kitchen. While it takes time to prepare, the overnight soaking allows the flavors to develop fully.
About the Recipe
This recipe yields perfectly soft Kala Jamuns that are dark brown outside and creamy inside. The stuffing of cashews and raisins adds a delightful surprise in every bite. While traditional recipes use only khoya, this version incorporates paneer and milk powder for a more consistent texture. I always let the mixture rest briefly before shaping to guarantee the best results.
Why you will love this recipe
This Kala Jamun recipe produces consistent results with clear, simple steps. The detailed instructions help you achieve the right texture and color every time. The combination of ingredients creates a balanced sweetness and rich mouthfeel. The overnight soaking allows the sugar syrup to penetrate completely, resulting in juicy, flavorful jamuns.
Cooking Tips
Maintain medium heat while frying to guarantee even browning without burning. Test the oil temperature by dropping a tiny bit of dough and it should rise slowly to the surface. Keep the dough mixture slightly moist, as it will help achieve softer jamuns. Avoid overcrowding the pan while frying. The sugar syrup should be warm when adding the fried jamuns.
Serving and Storing Suggestions
Serve 1-2 jamuns per person with some sugar syrup. Preparation takes about 1 hour plus overnight soaking. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste and texture.
Similar Recipes
- 1. Gulab Jamun
- 2. Pantua
- 3. Rasmalai
Nutrient Benefits
Kala Jamun provides energy through its dairy ingredients. Paneer and khoya offer protein and calcium, while nuts add healthy fats and minerals. Cardamom aids digestion and has anti-inflammatory properties. However, due to its high sugar content, enjoy this dessert in moderation.
Kala Jamun
Ingredients
- 400 g Paneer
- 100 g Khoya
- 2 tbsp Maida
- 3 tsp Rava
- 1/4 cup Ghee melted
- 200 g Milk Powder
- 600 g Sugar
- 1 litre Water
- 25 to 30 Cashew Nuts broken
- 25 to 30 Rasins
- few Cardamoms coarsely powdered
- little Orange Food Colour
- as required for frying Oil
- little Saffron Strands
- little Cardamom Powder
- a large pinch Baking Soda
Instructions
- Combine the paneer, milk powder, khoya, rava, maida, baking soda, orange colour and ghee in a large bowl.
- Rub and mix well until smooth.
- If it is too dry, add 2 to 3 tblsp warm water.
- Keep aside for 2 to 4 minutes.
- Heat 3 litres of water in a large pan over medium flame.
- Add the sugar and stir well until fully dissolved.
- When it starts to become a little sticky, add saffron strands and cardamom powder.
- Mix well and remove from flame.
- Make small balls of the paneer-khoya mixture.
- Add one raisin, few cashew nuts and cardamoms to each of the prepared balls.
- Roll them again so that the cashew nuts stay intact.
- Heat oil for deep frying over medium flame.
- Fry the prepared jamuns until dark brown.
- Gently drop them in the sugar syrup.
- Keep aside for 8 hours or overnight in the fridge.
- Serve 1 or 2 jamuns with some sugar syrup.
Recipe Video
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Frequently Asked Questions
Why did my jamuns break in the sugar syrup?
This usually happens when the oil temperature is too high during frying or the dough is too soft. Maintain medium heat and guarantee proper dough consistency.
Can I use store-bought paneer?
Yes, but fresh homemade paneer gives better results. If using store-bought, crumble it finely before mixing with other ingredients.
How do I prevent the jamuns from becoming hard?
Keep the dough slightly moist, do not overwork it, and guarantee the sugar syrup is warm when adding the fried jamuns.
2 comments
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I liked this recipe of kala gulab jamuns. please mail it.