These soft, juicy, and perfectly flavored dough balls, swimming in cardamom and rosewater-infused syrup, are guaranteed to tantalize your taste buds.
Closely related to the popular classic Gulab Jamun, these beautiful hued kala jamuns get their color from a slightly longer frying time, when the sugar in the dough caramelizes for an extra depth of flavor. The extended frying time also renders Kala jamuns a somewhat chewier texture than its lighter-colored cousin. Here is what sets the Kala Gulab jamun apart from its golden counterpart (gulab jamun) — Ingredients — While the methods of preparation are similar, there may be some variations in the proportions of the ingredients used in the dessert recipes. Both desserts are made from similar ingredients like khoya (reduced milk solids), flour, and sugar, yet the ratios and additional ingredients can differ. Gulab jamun is usually soft-textured due to the higher khoya content, whereas Kala jamun is denser, often incorporating paneer besides khoya for a softer interior. Texture — Gulab jamuns are soft and spongy treats with a smoother outer layer and a melt-in-your-mouth texture, while Kala jamuns tend to be denser and firmer from the outside, with a slightly grainy texture. Since they are fried longer, Kala jamuns have slightly thicker skin than the Gulab jamuns.
Serving style — Gulab jamuns are often served dunked in a thick rosewater-infused sugar syrup, while the Kala jamuns are served dry, with a bit of drizzle of sugar syrup. Even if they are dry, they have a soft and juicy interior. Choice — Both desserts are popular and loved by all age groups, but choosing between the two often comes down to personal preference based on taste and texture. More reasons why you will fall for them instantly —
Soft and succulent Purely indulgent Can be prepared in advance, and Scalable recipe!
Even with their somewhat chewier texture, they are incredibly flavorful and ready to melt in your mouth with every bite!
All-purpose flour — Added as a binding agent to the dough for better shaping, all-purpose flour also lends a beautiful creamy texture to the Kala Jamun recipe. Baking powder — Added to the gulab jamun dough, baking powder assists in making the gulab jamun soft and airy on the inside. It helps the gulab jamuns to rise and become fluffy. Green cardamoms — Added for a beautiful aroma and an enticing citrusy-floral flavor. Rose water — Imparts a delicate floral fragrance to the sugar syrup along with a hint of refreshing flavor. Saffron strands — Add a subtle hue and flavor to the sugar syrup.
I’ve had my fair share of failures, but through consistent efforts, I’ve learned to perfect these Kala gulab jamuns, and so can you! Full-fat milk for creamiest paneer — This Kala Jamun recipe uses freshly prepared chenna (paneer) from around 750 ml of full-fat milk. Make sure to drain the paneer well after curdling, as any moisture remaining in the paneer will hamper the desired results. Drain the freshly prepared chenna in a muslin cloth and squeeze out the water. Now your chenna is ready to use. Knead for a smoother consistency — Store-bought khoya usually feels grainy and hard. You will need to knead it properly to make it softer and smoother. Using the heel of your palm, knead the khoya until it releases its oil and feels softer and smoother. More kneading is always required for a better texture of the dough. The same applies to paneer. You will need to knead the paneer for a smoother texture. Cover the dough to prevent drying — Once the kneading is over, keep the dough covered to prevent it from drying out. If the dough dries up, it will be challenging to knead it again or shape the jamuns perfectly. Dry dough will make jamuns with cracks in them, which may split up during frying. So, the key is to keep the dough moisturized.
Avoid using milk powder — Milk powder will yield different results; therefore, altogether, avoid using it. When combined with the crumbled paneer, dry milk powder tends to soak up all the moisture from the paneer, turning the dough dry and crumbly. This leads to cracked and dry jamuns. The smoothness in the dough comes from the moisture content from the combo of paneer and chenna, and no extra milk or other ingredients are needed. But, if milk powder is used, you must add milk to moisten the dough, which is a different recipe with different proportions. Therefore, when preparing the sugar syrup, avoid over-cooking. Just let the sugar melt, followed by a quick boil. As we are not aiming for string-consistency syrup (chasni), do not overcook. Stir the syrup continuously — Make sure to stir the sugar syrup well, as constant stirring will prevent crystallization at the pan’s bottom. You may also observe some impurities floating on the syrup as it is boiling. Keep removing them with a slotted spoon. Frying the gulab jamuns is a crucial step, and the trick here is to fry the jamuns at low-medium heat until golden brown and then gradually turn the heat to medium. Low-medium heat allows the jamuns to cook deep inside, while the medium heat helps them to turn crispy and black from outside. Not at any point should you feel tempted to fry them black at high heat, as they will remain undercooked from the inside and get burnt, leaving an unpleasant taste. The entire frying process will take around 20-25 minutes, so give it its time. Maintain the oil temperature — After you have finished frying the last batch at medium-hot temperature, let the oil cool down a little before you add the new batch. Adding jamun balls to the medium-hot oil will cook them quickly, leaving the inside uncooked. Reuse the leftover chasni — Please do not discard the leftover chasni (sugar syrup), as it can be used to make other recipes such as Halwa, Gujiya, Balushahi, and Gulkand Ladoo.
Follow the step-by-step instructions below to make the best Kala Jamun Recipe
So, let’s take a plunge and make this incredible dessert that captures the essence of traditional Indian sweets. Get ready to savor and fall in love with the irresistible charm of Kala Gulab Jamun! And don’t forget to share it with your family and friends.
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