Kala Jamun is a dark brown version of Gulab Jamun. It is made with a mixture of paneer and khoa and then deep fried and soaked in sugar syrup.
Kala Jamun
Ingredients
- Khoa : 500 grams
- Maida or All purpose flour : 100 grams
- Paneer : 150 grams
- Sugar (for syrup) : 6 cups
- Water (for syrup) : 4 cups
- Saffron (Kesar) : 1 teaspoon
- Raisins : ¼ cup
- Cashew / Almond pieces : ½ cup
- Cardamom (Elaichi) : 10 pods powdered
- Sugar : 1 tablespoon
- Ghee: For deep frying
- Vegetable oil: 2 tbsp
Instructions
- Mix the saffron, raisins, cashews / almonds and sugar together into a mixture to be used a filling for the kala jamun.
- Drizzle 2 Tbsp of the oil into the flour and mix well.
- Grate the khoa and paneer. Mix the khoa, maida and paneer into a smooth dough. If the dough is still hard, mix a couple tablespoons of milk. The dough should be similar to a soft chapathi dough.
- Using your palms, roll the dough into 1" diameter balls. Stuff a pinch of the filling in the middle of the ball and reshape into a ball.
- Deep fry the these balls in ghee over medium low fire until they are dark brown. It will take about 8 – 10 minutes per batch. Patience is key.
- Make syrup by adding 6 cups of sugar to 4 cups of boiling water. Cook for about 5 minutes after the sugar is fully dissolved. Soak the kala jamun in the syrup after it cools for 10 minutes.