This recipe has been on my mind for a long time. Though I am not very fond of the Kala Jamun as much as I am fond of Gulab Jamun, I wanted to give try. Compared to the Gulab Jamun, a popular sweet in India which is silky smooth, soft – Kala Jamun is slightly harder in texture but soft nevertheless. When you insert a spoon into Gulab Jamun, it just sinks in – such is the texture but it is not supposed to be so for Kala Jamun. The name Kala Jamun simply means a Jamun (sweet) that is black/darkish in color. The best thing about this recipe is that I made it from the instant Gulab Jamun powder so it’s fairly easy to make and the instructions are pretty simple. Also, I made these as dry Kala Jamuns and that way everyone including the ones without sweet-tooth can enjoy as well. These are not overly sweet and the outer darkish layer balances the sweetness of this dessert. I stored the Kala Jamuns in the refrigerator and they stayed moist for a couple of days. Anyway, you will have everyone grabbing a piece before long and you would be left with none in no time 😀
To prepare Kala Jamun
Makes – 8
Time to prepare – 30 mins
What I used –
- Instant Gulab Jamun Powder, 100 gms
- Sugar, 1/2 cup
- Water, 1/2 cup + addition for kneading dough
- Green Cardamom Powder, a generous pinch
- Desiccated Coconut, 2 tbsp
- Oil, for deep frying
How I made –
- Prepare the Gulab Jamun dough as per the instructions on the pack. Do not knead the dough for too long. The dough must be smooth. Make equal sized balls out of it.
- Apply oil on your palms and roll a ball of dough into desired shape. I made these as oblongs as that’s the usual shape of Kala Jamuns. Make sure there are no cracks in the rolled ball of dough.
- Meanwhile, heat oil in a kadai. Once hot, reduce the flame to medium and deep fry the Jamuns until golden brown. Remove them onto a tissue paper and let them rest for 5-7mins.
- In a pot, bring sugar, water and green cardamom powder to a rolling boil. The mixture should be sticky when touched between your fingers. It should be done in about 4-5mins.
- Again heat oil and deep fry the fried Jamuns on low flame until deep brown or blackish in color. Remove onto a tissue and immediately drop into the hot sugar syrup. Keep them immersed for 5-8 mins.
- The Kala Jamuns must become soft after absorbing the sugar syrup. Carefully take them out one by one.
- In a plate, spread desiccated coconut and gently roll each Kala Jamun in it so that all sides are coated with the coconut.
- Serve hot or cold. Stays good for a couple of days when stored in an air tight container in refrigerator
- The first frying of jamuns is similar to the usual Gulab Jamun preparation. The second deep frying has to be done on a low flame and slowly until the color changes to dark brown or more. This adds to the hardness of this sweet.
- The sugar used is just sufficient for these 8 Jamuns. As this is a dry recipe, I have used just the required quantity and there would be no additional sugar syrup.
- Place the sugar syrup in a wide mouthed pot so that there is enough space for all Jamuns. That way, there will be no breakage while taking them out.
- Any cracks on the Jamun dough can mean that the Jamun breaks while cooking. Roll hard between your palms for firmer, smoother shape.