Kala Jamun is a dark (sometimes black) gulab jamuns made with paneer, khoya and soaked in sugar syrup. The regular gulab jamuns are light golden brown in colour while these ones are dark brown or black in colour.
A popular dessert sweet, these are made for most festivals, weddings or any occasions.
Kala Jaam or Kala Jamoon (as it is also known) is often referred to as the younger sibling of Gulab Jamuns.
Kala Jamun Recipe
Ingredients for Kala Jamun
- 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
How to make Kala Jamun
- 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.