Kala Jamun

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5 from 2 votes

Kala Jamun- a delectable Indian style dessert made with milk solids and flour.

Prep Time1 30

Cook Time55

Course: Dessert

Cuisine: North Indian

Servings:

Calories: 384kcal

Equipment

Frying Pan
Mixing bowl
Colander
Cheesecloth

Ingredients

For the Chenna

1.5 liter full fat milk
2.5 tbsp lemon juice

For the Jamun

150 g Chenna or Crumbled paneer
250 g Khoya Crumbled
60 g Maida 1/2c approximately
2 to 3 tbsp Milk if the dough is dry while kneading
1.5 c Vegetable oil
1.5 c Ghee

For the Sugar Syrup

2.5 c Sugar
4 c Water
8 pods Green cardamom crushed
8-9 strands saffron
2 tsp rose water
2 tsp Kewra water Screwpine water
1 tbsp Lemon juice

Instructions

Making the Chenna

Heat the milk in a pan and allow it to come to a rolling boil.
Add the lemon juice and allow it to curdle completely.
When curdled, drain the mixture into a colander lined with a cheesecloth.
When the whey has drained, bring the edges of the cheesecloth together and tie it into a knot.
Hang this at a height and allow all the whey water to drain completely. This takes 20 mins.
When done, open the cheesecloth and crumble the collected Chenna in a bowl.

Mixing the dough

Add the khoya to a wide shallow plate. Crumble it or grate it and knead it till it becomes smooth.
Now add the Maida, Chenna and khoya to a mixing bowl.
Knead into a smooth and soft dough.
Sprinkle some milk and knead if you find the dough is dry while kneading.
Knead the dough for about 6 to 7 mins till the dough is soft, smooth and supple.
Divide the dough into 18 portions and shape each portion into a crack free smooth ball.

Making the sugar syrup

Make the syrup while you are prepping the dough.
Combine the sugar, cardamom, saffron and water in a thick bottomed pan.
Mix well and heat the mixture. Allow the sugar to dissolve completely.
When the sugar dissolves, continue to boil the syrup for 7 to 8 mins until it thickens.
When the syrup has thickened, add the rose water, Kewra water and the lemon juice.
Mix well. Switch off the heat .
Allow the syrup to cool down till it is luke-warm. This will happen while we are frying the Jamuns.

Frying the Jamuns

Heat a pan with ghee and oil.
This mixture should be of the right temperature. It should not be smoking hot. Drop a small piece of dough into the oil. If it comes floating to the surface immediately, this is the right temperature.
When the oil is at the right temperature, add 6-8 balls. Reduce the flame to the lowest.
Now, move around the oil using a ladle without disturbing the jamuns. This will prevent them from sticking to the bottom and the bottom being burned.
When the Jamuns get cooked, it will slowly rise to the surface of the oil. Once they start floating, continue to fry the balls till they turn golden brown. This takes about 6 to 7 mins.
When they are completely golden brown, crank up the flame to a medium high and fry the Jamuns till they are almost black.
This takes 7 to 8 mins.

Soaking the Jamuns to the Sugar Syrup

Once done, drain them from the oil and immediately drop them in the warm sugar syrup.
Do not add the jamuns to very hot sugar syrup.
Continue to do this with the remaining dough balls.
Once all the Jamuns are fried, dunk all of them in warm sugar syrup and let them soak up the syrup for 4 hours.
Serve them once the Jamuns have soaked up the syrup.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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