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.
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