Gulab Jamun is a milk solids based dessert. It is popular in countries of south Asia. When we love Gulab Jamun we also think of its sibling which is Kala Jamun or Kala Jam. Everything is same except Kala Jamun is fried to a much darker color and it takes on totally different flavour.
This recipe will make 12 balls.
For suger syrup
Sugar – 1 1/2 cup
Water – 2 cup
Cardamom – 1/4 tsp
Saffron – few strands
Rose Essence – 2 drops
For Kala Jamun
Mawa/Khoya/khoa – 1 cup
All purpose flour – 1 tbsp
Pinch of cardamom powder
Pinch of Baking soda
Mawa/Khoya/khoa – 2 tbsp
Pinch of Green food color
Sugar – 1/2 tsp
Pinch of Cardamom powder(Optional)
Oil or Ghee for deep frying
Pistachios for garnishing
For sugar syrup
1. Combine the sugar with water in a pan. Bring it to a boil. Add cardamom powder and saffron.
2. Cook it over a medium heat till the syrup is 1 string consistency.
3. Keep the syrup warm.
1. Combine all ingredients of stuffing and knead it in soft dough.
2. Divide mixture into 12 equal parts.
For Kala Jamun
1. In a Broad bowl combine all the ingredients, mix well and knead into a firm dough without using water.
2. Divide mixture into 12 equal parts. Take a One portion of Mawa ball, flatten it and place Prepared the green ball in the center and cover it up. This should have no cracks on the surface otherwise the Kala Jamun will crack while frying.
3. Deep fry in Oil or Ghee over a very slow flame till the Jamuns are blackish in color.
4. Below are the stages from raw Kala Jamun balls to fully fried Kala Jamun balls.
5. Drain it on paper towel when evenly cooked. Transfer it to the sugar syrup while Jamuns are hot.
6. Soak it For one hour. Garnish it with pistachios.