How to make Kala Jamun - Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm!

This recipe is from the book Mithai.

Main Ingredients : Hariyali Khoya, Cottage Cheese

Cuisine : Indian

Course : Mithais

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Kala Jamun

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kala Jamun checkout Gulab Jamun, Kala Jamun. You can also find more Mithais recipes like Choco Coconut Modak, Mathura Ka Pedha, Green Peas and Pista Burfi, Mixed Fruit Burfi.

Kala Jamun Recipe Card

Kala Jamun
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Kala Jamun Recipe

  • Hariyali Khoya 3/4 cup

  • Cottage Cheese 1/2 cup

  • Refined flour (maida) 3 1/2 tablespoons

  • Cornflour/ corn starch 3 1/2 tablespoons

  • Sugar 1 1/2 cups

  • Milk 1 tablespoon

  • Green cardamom powder 1/4 teaspoon

  • Ghee to deep fry

  • Silver warq as required

Method

Step 1

Grate the khoya and cottage cheese separately and mix. Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

Step 2

Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

Step 3

Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard.

Step 4

Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

Step 5

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.

Step 6

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.

Step 7

Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving. Decorate with silver foil.

Step 8

Serve warm or cold.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.