kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home |
by Tarla Dalal
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kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.
kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava.
This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet.
To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm.
This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more.
Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc.
Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup.
Enjoy kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home.
For the sugar syrup- Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron, mix well and keep the syrup warm.
For the kala jamuns- Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
- Divide this mixture into 20 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying.
How to proceed- To make kala jamun, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides.
- Drain and immerse in the warm sugar syrup. Soak for 1 hour.
- Serve the kala jamun immediately or serve warm.
Kala Jamun Video by Tarla Dalal
Kala Jamun Recipe, How To Make Kala Jamun recipe with step by step photos
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Kala jamun is made of 2 cups crumbled gulab jamun mawa (hariyali khoya), 1/4 cup plain flour (maida), 3 tbsp milk powder, 3 tbsp arrowroot (paniphal) flour, 3 cups sugar, a few saffron (kesar) strands and ghee for deep-frying.
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For the sugar syrup, add 3 cups sugar in a deep non-stick pan.
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Add 1½ cups of water.
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Mix well and cook on a medium flame. This is the syrup after 6 minutes. All the sugar has dissolved. Once all the sugar has dissolved, you can add ½ tsp of lemon juice to prevent the sugar from crystallisation. But this is optional.
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Cook for another 5 minutes. So in all the sugar is cooked for 11 minutes or till the syrup is of one string consistency. Remember to stir it occasionally to prevent the sugar syrup from sticking to the pan. Remove any impurities which float on top of the syrup using a slotted spoon.
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Switch off the flame, add a few saffron (kesar) strands.
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Mix well and keep the syrup warm.
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For the kala jamuns, we need 2 cups crumbled gulab jamun mawa (hariyali khoya). The use of this hariyal mawa is a must to get soft kala jamun. Hariyali mawa is made with cow’s milk as compared to regular mawa which is made with buffalo’s milk.
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Add 1/4 cup plain flour (maida). This is needed for binding.
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Add 3 tbsp milk powder.
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Add 3 tbsp arrowroot (paniphal) flour.
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Mix all the ingredients well with your hands.
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Continuing mixing till you get a dough. This will take around 2 to 3 minutes.
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Divide the mixture into 20 equal portions.
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Roll a portion into round balls by rolling in between your palms. Remember there should have no cracks on the surface, otherwise the kala jamuns will open up while deep-frying. You can grease your hands with ghee to ensure perfect and smooth rolling and shaping of jamuns.
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These are all jamuns shaped and ready for deep-frying.
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To make kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home, heat ghee in a non-stick kadhai.
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Add 10 jamuns at a time in it. Ensure that the ghee is hot enough, but not extra hot. To test if it is ready for deep-frying, drop a small portion of the dough in ghee. If it comes up slowly, then the ghee is ready.
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In the beginning do not use a slotted spoon. There are chances that they might break. Lightly move the pan and the jamun will automatically separate out.
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Once they are little brown in colour, you can use a slotted spoon. Keep turning them at intervals to prevent the bottom from touching the pan and burning.
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Cook them on a medium flame till they turn blackish in colour from all the sides.
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Remove from the pan and add them to the warm sugar syrup. Transfer them immediately, else the jamuns won’t absorb the sugar syrup. Also ensure that the sugar syrup is warm and not hot. If it is hot, there are chances that the jamun might harden.
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Soak the kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home in sugar syrup for 1 hour.
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Serve kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home immediately or serve warm. You can garnish it with desiccated coconut or finely chopped nuts like almonds and pistachios.
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Remember to stir the sugar syrup occasionally to prevent the sugar syrup from sticking to the pan. Remove any impurities which float on top of the syrup using a slotted spoon.
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Remember there should have no cracks on the surface while rolling kala jamuns, otherwise they will open up while deep-frying. You can grease your hands with ghee to ensure perfect and smooth rolling and shaping of jamuns.
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While frying, keep turning the kala jamuns at intervals to prevent the bottom from touching the pan and burning.
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Transfer the fried kala jamun immediately into the sugar syrup, else the jamuns won’t absorb the sugar syrup. Also ensure that the sugar syrup is warm and not hot. If it is hot, there are chances that the jamun might harden.
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Q. Why is maida and arrowroot flour used?
A. They are used for binding while kneading the dough.
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Q. What is the perfect indication to remove the jamun from ghee while deep frying?
A. The gulab jamun is fried till golden brown in colour. The indication for kala jamun is it is fried till it is 2 to 3 shades more than golden brown and just turning black.
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Q. There is no sugar in used in the dough balls of kala jamun. Won’t it taste bland?
A. Sugar is not required while making the dough. The milk powder used in the dough has little sweetness and when the jamuns are soaked in sugar syrup after frying, they absorb the sweetness from it.
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Q. How to make stuffed gulab jamuns?
A. It isn’t very difficult to make stuffed gulab jamun. Once the dough portions are ready, take one portion, roll it and flatten in between your palms, add a little stuffing, bring all the sides together, seal it and again roll it into a smooth crack-free ball. The stuffing can be your choice, but the easiest one is to add a few finely chopped nuts like almonds and pistachios.
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Q. You have mentioned to use hariyali mawa for this recipe? What is it and where can I buy it from?
A. Hariyali mawa (khoya) is made with cow’s milk as compared to regular mawa which is made with buffalo’s milk. It is necessary to get the necessary softness in gulab jamun. It is is available at dairy or shops who specialize in making mawa and paneer. It is also called as gulab jamun mawa.
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Nutrient values (Abbrv) per kala jamun
| Energy | 210 cal |
| Protein | 3.4 g |
| Carbohydrates | 33.8 g |
| Fiber | 0 g |
| Fat | 6.6 g |
| Cholesterol | 0 mg |
| Sodium | 0.2 mg |
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