Kala Jamun

Kala Jamun is a delicious Indian dessert similar to Gulab Jamun but with a darker color and slightly different taste.

Recipe to make Kala Jamun:

Ingredients:

For Jamun Balls:

• 1 cup Khoya (mawa), grated
• 1/4 cup all-purpose flour (maida)
• 1 tablespoon semolina (sooji)
• 1/4 teaspoon baking soda
• A pinch of cardamom powder
• Oil or ghee for deep frying

For Sugar Syrup:

• 1.5 cups sugar
• 1.5 cups water
• A few strands of saffron (optional)
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water (optional)

For Garnish (optional):

• Chopped pistachios or almonds

Instructions:

1. Prepare Sugar Syrup:

1. In a saucepan, combine sugar and water.
2. Heat over medium-high heat, stirring until sugar dissolves.
3. Add saffron strands (if using) and cardamom powder.
4. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the syrup thickens slightly.
5. Remove from heat and stir in rose water (if using). Keep warm.

2. Prepare Jamun Balls:

1. In a mixing bowl, combine grated khoya, all-purpose flour, semolina, baking soda, and cardamom powder.
2. Mix well to form a smooth dough. If the mixture seems dry, you can add a teaspoon of milk to bind it together.
3. Divide the dough into small equal-sized portions and roll them into smooth balls without any cracks. Make sure they are compact and smooth for even frying.

3. Fry the Jamun Balls:

1. Heat oil or ghee in a deep frying pan over medium-low heat.
2. Once the oil is hot, reduce the heat to low.
3. Carefully add the jamun balls into the hot oil, a few at a time, ensuring not to overcrowd the pan.
4. Fry the jamuns on low heat, stirring gently and occasionally, until they turn dark brown or nearly black (hence the name “Kala Jamun”). This slow frying process ensures that they cook through evenly without burning on the outside.
5. Remove the fried jamuns using a slotted spoon and drain excess oil by placing them on paper towels.

4. Soak in Sugar Syrup:

1. While the jamuns are still warm, gently immerse them in the warm sugar syrup.
2. Let them soak in the syrup for at least 1-2 hours, allowing the jamuns to absorb the sweetness and flavors of the syrup.

5. Serve:

1. Kala Jamuns can be served warm or chilled.
2. Optionally, garnish with chopped pistachios or almonds before serving for added texture and flavor.

Tips:

• Consistency of Dough: Ensure the dough for jamun balls is smooth and free of cracks. If it feels dry, add a small amount of milk or ghee to bind it together.
• Frying Temperature: Fry the jamuns on low heat to ensure they cook evenly from inside to outside and achieve a dark color without burning.
• Soaking Time: Let the jamuns soak in the warm sugar syrup for at least 1-2 hours for them to absorb the syrup and become soft and flavorful.