Kala Jamun is a wealthy Indian dessert that includes mushy, darkish brown spheres constituted of paneer, khoya, and milk powder, filled with nuts and dried fruits. These milk-based dumplings are deep-fried till golden, then soaked in aromatic saffron sugar syrup. The result’s a decadent candy with a melt-in-your-mouth texture.
Kala Jamun brings collectively the richness of dairy and the sweetness of sugar syrup in a basic Indian dessert. I make this model usually at residence. The mixture of cardamom and saffron creates an inviting aroma that fills the kitchen. While it takes time to organize, the in a single day soaking permits the flavors to develop absolutely.
About the Recipe
This recipe yields completely mushy Kala Jamuns which can be darkish brown exterior and creamy inside. The stuffing of cashews and raisins provides a pleasant shock in each chew. While conventional recipes use solely khoya, this model incorporates paneer and milk powder for a extra constant texture. I all the time let the combination relaxation briefly earlier than shaping to ensure the perfect outcomes.
Why you’ll love this recipe
This Kala Jamun recipe produces constant outcomes with clear, easy steps. The detailed directions provide help to obtain the precise texture and shade each time. The mixture of elements creates a balanced sweetness and wealthy mouthfeel. The in a single day soaking permits the sugar syrup to penetrate utterly, leading to juicy, flavorful jamuns.
Cooking Tips
Maintain medium warmth whereas frying to ensure even browning with out burning. Test the oil temperature by dropping a tiny little bit of dough and it ought to rise slowly to the floor. Keep the dough combination barely moist, as it’ll assist obtain softer jamuns. Avoid overcrowding the pan whereas frying. The sugar syrup needs to be heat when including the fried jamuns.
Serving and Storing Suggestions
Serve 1-2 jamuns per individual with some sugar syrup. Preparation takes about 1 hour plus in a single day soaking. Store in an hermetic container within the fridge for as much as 5 days. Bring to room temperature earlier than serving for the perfect style and texture.
Nutrient Benefits
Kala Jamun offers vitality by way of its dairy elements. Paneer and khoya supply protein and calcium, whereas nuts add wholesome fat and minerals. Cardamom aids digestion and has anti-inflammatory properties. However, as a result of its excessive sugar content material, take pleasure in this dessert sparsely.
Kala jamun
Kala Jamun is a wealthy Indian dessert that includes mushy, darkish brown spheres constituted of paneer, khoya, and milk powder, filled with nuts and dried fruits. These milk-based dumplings are deep-fried till golden, then soaked in aromatic saffron sugar syrup. The result’s a decadent candy with a melt-in-your-mouth texture.
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 damaged
- 25 to 30 Racin
- few Cardamoms coarsely powdered
- little Orange Food Colour
- as required for frying Oil
- little Saffron Strands
- little Cardamom Powder
- a big pinch Baking Soda
Instructions
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Combine the paneer, milk powder, khoya, rava, maida, baking soda, orange color and ghee in a big bowl.
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Rub and blend nicely till easy.
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If it’s too dry, add 2 to three tblsp heat water.
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Keep apart for two to 4 minutes.
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Heat 3 litres of water in a big pan over medium flame.
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Add the sugar and stir nicely till absolutely dissolved.
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When it begins to turn out to be a bit of sticky, add saffron strands and cardamom powder.
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Mix nicely and take away from flame.
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Make small balls of the paneer-khoya combination.
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Add one raisin, few cashew nuts and cardamoms to every of the ready balls.
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Roll them once more in order that the cashew nuts keep intact.
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Heat oil for deep frying over medium flame.
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Fry the ready jamuns till darkish brown.
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Gently drop them within the sugar syrup.
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Keep apart for 8 hours or in a single day within the fridge.
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Serve 1 or 2 jamuns with some sugar syrup.
Recipe Video
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Frequently Asked Questions
Why did my jamuns break within the sugar syrup?
This normally occurs when the oil temperature is just too excessive throughout frying or the dough is just too mushy. Maintain medium warmth and assure correct dough consistency.
Can I exploit store-bought paneer?
Yes, however contemporary selfmade paneer offers higher outcomes. If utilizing store-bought, crumble it finely earlier than mixing with different elements.
How do I forestall the jamuns from changing into arduous?
Keep the dough barely moist, don’t overwork it, and assure the sugar syrup is heat when including the fried jamuns.
