Namaskar Welcome to nishamadhulika.com
Today we are making one of the most popular sweet dishes .i.e. is kala jamun.
It is also known as kala jaam.
The procedure for making kala jam and gulab jamun is almost same but the kala jamun
is fried a little more to get the apt black color and a little tight surface.
They taste super delicious.
Let’s start with the procedure of making kala jamun.
We have taken 400 grams soft mawa and is known as dhaap which is easily available at dairy shop.
Also, we are using 125 grams paneer.
Crumble the paneer really well first.
Add 1 tbsp semolina into it, followed by ¼ tsp baking powder.
Mash the paneer with your palms until smooth and soft.
Now mix the mawa and make a smooth mixture.
Keep kneading like this until soft and smooth.
Add ½ cup (75 grams) refined flour to it as well
Mix everything really well and knead soft dough.
Soft and smooth dough is ready.
Let us now prepare sugar syrup for making the kala jamun.
In a vessel add 1 kilogram sugar.
Add ½ liter or 2 cups of water.
Now let in simmer until the sugar dissolves completely.
Keep stirring at regular intervals.
Let us now prepare stuffing for the kala jamun.
For this in a mixing bowl, take 1 tbsp chironji, 6 to 7 cashews (finely chopped),
6 to 7 almonds (finely chopped) and 4 green cardamoms (coarsely ground).
Mix 1 tsp sugar and 2 tsp prepared dough to bind the stuffing.
Now mix everything really well.
If you wish to give a different color, then add food color in very little quantity.
We are adding ½ pinch food color to the stuffing.
Now mix everything really well.
Stuffing is now ready.
Sugar has dissolved in water completely.
Check sugar syrup.
Reduce the flame now.
We don’t need any thread consistency in this syrup just check for gooey texture like honey.
With the help of your thumb and finger check the consistency of sugar like this.
The syrup is sticky and gooey but there is no formation on thread in it, so the sugar syrup is now ready
Just add water in half the quantity of sugar and let it simmer until the sugar dissolves completely and check.
If you see that the syrup has turned a little thick in consistency, then add little water to it.
Also, make sure that the syrup is not too thin.
It should be gooey in texture.
Sugar syrup is now ready, take it off the flame and place on a net stand.
Now let us heat ghee for deep frying the kala jamuns.
Keep the flame medium.
Now we’ll prepare one kala jamun first.
So, pinch a small amount of dough.
The size of kala jamun can vary as per your preference.
Roll the dough into round shape.
The dough should be really smooth and soft that while rolling into round shape, there are no cracks in it.
The dough ball should be smooth.
Now fry this to check.
But before this check whether the ghee is aptly hot.
Drop a small chunk of dough in the ghee, if it starts roasting that means the ghee is hot.
Now drop the prepared kala jamun with out stuffing in the ghee to check.
If the ghee is not heated well then the kala jamuns will splatter while
frying and if the ghee is too hot then the jamun will burn quickly.
So, we need medium hot ghee for frying the jamuns.
Drop the jamun in ghee for frying.
With the help of ladle pour ghee over the kala jamun like this and it starts roasting from all sides.
Don’t touch it directly with the ladle.
Also, take enough quantity of ghee for frying the kala jamun as we need to fry them like this.
If the quantity of ghee is less then it will get difficult to fry the kala jamuns like this and the jamuns will not be fried aptly.
Kala jamun is now roasted well, drain it out from the ghee.
The dough is prepared well and place this fried kala jamun to the syrup.
Now let us prepare few more jamuns and then fry them immediately.
The flame is kept to a minimum to prevent ghee from getting too hot.
Now divide the dough into small lumps.
We have prepared 10 lumps and now let us stuff them.
Take one dough lump at a time and flatten it with palm.
Then stuff it with some stuffing.
Cover the stuffing like this from all sides.
Now roll it with your hands like this.
Similarly prepare the 10 dough lumps as well.
Now fry these as well.
Increase the flame now as the ghee is not sufficiently hot.
Don’t fry the jamuns if the ghee is not sufficiently heated.
Let the ghee get sufficiently hot for half or a minute.
Drop them in the wok for frying.
Pour ghee over gulab jamuns like this and fry until they turn dark brown in color.
Keep the flame low now.
So that the kala jamuns are fried evenly from each side.
If you want to make gulab jamun then this is the correct time to drain them out.
But for kala jamuns, fry them more until they get darker in color.
Increase the flame now.
We have increased the flame for few minutes only.
The kala jamuns have turned dark in color, now place them in sugar syrup.
Reduce the flame.
Keep the ladle like this to drain out excess the ghee from the jamuns and then drop them to the syrup.
Similarly, fry the rest kala jamuns as well
We are done with frying all kala jamuns.
With this much quantity of mawa we have prepared 38 kala jamuns and few are gulab jamuns in it.
We have fried and soaked all the kala jamuns in sugar syrup.
It takes 14 to 15 minutes for frying the kala jamuns at once as we fry the
kala jamuns for 10 to 11 minutes on low flame till they get brown in color.
After this we increase the flame and fry them till they turn dark in color.
Let them soak in sugar syrup for 2 hours.
The kala jamuns will absorb syrup and get puffy.
You can have these jamuns after 2 to 3 hours but they taste yummy the next day when the jamuns puff up and get sweeter.
We need ghee in more quantity for frying the jamuns but they don’t absorb much ghee.
We have just used 100 grams ghee for frying the jamuns.
We need more ghee for frying the jamuns so that they get brown in color from all sides.
This makes the jamuns puffy and is fried evenly from all sides.
If the ghee is less then the jamuns will not get fried evenly from all sides and will not puff up.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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