Kala Jamuns

By DK on Mar 24, 2008

Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. In India it is considered as one of the important dairy products and in many houses it is very commonly used. It is like Ricotta cheese.

Kala Jamuns are dark colored, black or almost black ( as the name "Kala" implies which means black in Hindi), Indian cheese balls which are soaked in sweet syrup These versions are larger and darker in color than the other famous "Gulab Jamuns".Jamun is an Indian fruit, shaped a little like a date and of dark purple color. This sweet name kala-jamun is supposedly named after them.

The major differences between Gulab Jamuns other than the appearance is the inclusion of Khoya along with Paneer.

Note: The jamun made from store bought khoya and Paneer will have a slightly rough edge than the ones home made. I have tried both and the difference is mind boggling. Of course with lack of time, the former is preferred. In that case, soaking the jamuns in a warm syrup for at least 6-7 hrs helps a tad bit.

Kala Jamuns/ Kala Jamoons
(Kala jamun still absorbing sugar syrup and with crystalized sugar sticking to it and coconut adorning its top!) Kala Jamuns are dark colored, black or almost black ( as the name "Kala" implies which means black in Hindi), Indian cheese balls which are soaked in sweet syrup These versions are larger and darker in color than the other famous "Gulab Jamuns".Jamun is an Indian fruit, shaped a little like a date and of dark purple color. This sweet name kala-jamun is supposedly named after them. The major differences between Gulab Jamuns other than the appearance is the inclusion of Khoya along with Paneer. Note: The jamun made from store bought khoya and Paneer will have a slightly rough edge than the ones home made. I have tried both and the difference is mind boggling. Of course with lack of time, the former is preferred. In that case, soaking the jamuns in a warm syrup for at least 6-7 hrs helps a tad bit.
Ingredients
  • 2 cups Khoya (available in Indian Stores)
  • 3/4 cups Paneer (Indian cottage cheese)
  • 2-3 tbsp plain flour
  • 1/2 tsp cardamom powder
  • milk to bind, approx 1-2 tbsp
  • 2 1/2 cups sugar
  • 4 cups water
  • pinch of saffron
  • few drops of rose essence ( optional)
Method
1

Grate the Khoya and Paneer and mix well.

2

Add the flour,cardamom powder and mash them all together till everything gets combined well. For the store bought varities, a potato masher would be a great idea(!!). If dry, add few drop of milk to bind them together.

3

Meanwhile prepare the sugar syrup. Combine the sugar and water and bring to a boil. Simmer till the syrup reaches a single thread consistency.Add the saffron and the essence and store well.

(Dip the spoon in the syrup, take it out carefully (it would be HOT), touch it with the tip of your forefinger to pick a drop of syrup. Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb. When you get a single thread, switch off the heat)

Now make small balls, about the size of ping pong balls making sure the surface is smooth. You can shape it into an oblong or just a round.

4

Heat Ghee -for deep frying – ( it tastes much better than just vegetable oil and this is the authentic preparation), drop a pinch of dough in it, and if it comes up immediately, then lower the heat to a minimum and drop the balls in the ghee.

5

The trick is to keep the heat minimum and cook the balls for a long time till it gets dark. If on high heat, the outer layer gets cooked faster but the insides remain uncooked.Drop them in the syrup immediately. Usually when the temp is v low, the syrup starts becoming a solid mass soon, so keep it inside a preheated Oven to keep it in a liquid state.

Soak it for a while and you are ready to feast a Bengali special!. Decorate it with dessicated coconut or nuts :)

6

Drop them in the syrup immediately. Usually when the temp is v low, the syrup starts becoming a solid mass soon, so keep it inside a preheated Oven to keep it in a liquid state.

Soak it for a while and you are ready to feast a Bengali special!. Decorate it with dessicated coconut or nuts :)

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39 Responses to “Kala Jamuns”
  1. sunita

    Thanks for the recipe!! I am looking for a gluten free recipe for Kala jamuns. Instead of plain flour can we use something else?

  2. sachin

    i was lucky it was just going to burn ; but i say : it was aowsome :wink: :) :-P

  3. Preeti Arora

    I have made many time kala gulab jamun. I love it. Its realy yammy and my faverate.

  4. Personage

    We make these at my house all the time, all different kinds. Personally,I love them! They are sweet and really tasty, a great desert and delicious snack(they are not good for daily habitual eating; not healthy i mean, but good occasionally)
    you should all try them!! :lol: :wink:

  5. cheryl S.

    Are you saying that making the paneer and the Khoya at home will make the Kala Jamuns more superior than if you bought the paneer and khoya at the store? I will be making this tomorrow. Can’t wait!

  6. Priya Nambiar

    Hi Dk,
    I would love to try out the kala jamuns. Could you please tell me whether a 400gms paneer slab which we get in indian store wil make 3/4cup and how much koya slab will we need.
    Thanks,
    Priya

  7. DK

    Hi Anon

    I have personally not used bisquick for this recipe so am nto sure how it will come out although I have read on net of Kala jamun made using it. one of those links would be this.

    http://209.85.141.104/search?q=cache:FUo4-zYNJ_cJ:www.daawat.com/recipes/indian/sweets/kaalajamun.htm+Bisquick+in+kala+jamun&hl=en&ct=clnk&cd=1&gl=us

    Hope this helps

  8. Anonymous

    can we use bisquick instead of all purpose flour?

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