Time and servings
Time and servings
Ingredients
for khoya / kova / mawa:
- 1 tbsp ghee / clarified butter
- ½ cup milk
- ¼ cup thickened cream (optional)
- 1 cup milk powder
for sugar syrup:
- 1 cup sugar
- 1 cup water
- 3 cardamom (powdered)
- 1 tbsp lemon juice
for kala jamun:
- ½ cup paneer (crumbled)
- 1 cup khoya / kova / mawa
- ¼ cup maida / plain flour / all-purpose flour
- pinch baking soda
- 1-2 tbsp water / milk (as required)
- oil for deep frying
for stuffing:
- 2 tbsp almonds (chopped)
- 2 tbsp cashews (chopped)
- 1 tbsp saffron water
- pinch red food colour (optional)
Instructions
- firstly, in a large mixing bowl take crumbled paneer.
- mash the paneer till it forms a smooth dough.
- mash till the paneer forms a smooth dough without any paneer particles.
- now add prepared khoya and mash well.
- furthermore, add maida and combine with paneer khoya mixture.
- add a pinch of baking soda and water or milk if required to get moisture.
- mix gently to form a smooth dough.
- also prepare stuffing by mixing dry fruits and saffron water, colour with prepared dough. make balls.
- firstly, take a small ball sized dough and make ball.
- and place the prepared dry fruit ball in centre.
- cover and seal the ball.
- heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
- fry till the balls turns black.
- immediately, drop the hot kala jamuns into hot sugar syrup.
- cover the lid and rest for 2 hours.
- finally, serve kala jamuns when doubled in size.
Khoya / kova / mawa recipe
1
firstly, in a large non stick vessel heat ghee.
2
also add milk.
3
further add cream and mix well.
4
now add milk powder.
5
mix continuously keeping the flame on low to medium.
6
the mixture starts to thicken.
7
and also starts to separate from pan.
8
mix till the mixture forms a lump.
9
finally, khoya is ready. keep aside.
Sugar syrup recipe
1
firstly, in a wide pan take 1 cup of sugar.
2
further, to that add 1 cup of water and get to a boil.
3
then simmer for 4 minutes till the sugar syrup turns slightly sticky.
4
now add cardamom powder.
5
also add lemon juice to stop crystallizations process.
6
cover and keep aside.
Kala jamun recipe
1
firstly, in a large mixing bowl take crumbled paneer.
2
mash the paneer till it forms a smooth dough. do not over knead as it releases oil and makes jamun hard.
3
mash till the paneer forms a smooth dough without any paneer particles.
4
now add prepared khoya and mash well.
5
also form a smooth dough combining with paneer.
6
furthermore, add maida and combine with paneer khoya mixture.
7
make a soft dough without kneading hard.
8
add a pinch of baking soda and water or milk if required to get moisture.
9
mix gently to form a smooth dough. keep aside.
Kala jamun stuffing recipe
1
firstly, take 2 tbsp of prepared kala jamun mixture.
2
add chopped almonds and cashews.
3
also add saffron water and colour.
4
mix well and prepare balls. keep aside.
How to stuff kala jamun recipe
1
firstly, take a small ball sized dough and make ball.
2
flatten between your palms.
3
and place the prepared dry fruit ball in centre. stuffing is optionals, but they give nice crunchy bites.
4
cover and seal the ball.
5
furthermore, make balls greasing ghee to hands. make sure there are no cracks on balls. else there are chances for jamun to break while frying.
6
heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
7
fry the balls on low flame stirring in between.
8
fry till the balls turns black. drain and keep aside.
9
immediately, drop the hot kala jamuns into hot sugar syrup. **else jamuns wont absorb syrup, results to hard jamuns.
**
**10
cover the lid and rest for 1-2 hours. **flame should be turned off.
**
**11
finally, the kala jamuns have doubled in size. serve warm with ice cream or cold.
Video
Notes
- firstly, maida is binding agent so if the jamuns break while frying, add a tsp more maida and knead well.
- furthermore, make sure to knead smooth adding milk little by little.
- also, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.
- finally, grease your hands with ghee to make crack free kala jamuns.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kala-jamun-recipe-black-jamun-recipe/