Kala Jamun / Kala Jamun Recipe / How to make Kala jamun / Paneer gulab jamun

kala jamun recipe

Kala Jamun a royal version of the most loved sweet Gulab Jamun from the Indian subcontinent, Yes I will say a "royal version" because gulab jamun itself is the most tempting and satisfying dessert, that is famous all over the world but by adding paneer (cottage cheese), and stuffing of some dry fruits, saffron, and cardamom  to it enhances the taste, flavor and look. it's dark brown or almost black like color gives it the name Kala Jamun or Kala jaam.

    Here I am sharing the recipe of Kala Jamun using homemade mava/ khoya (evaporated milk), Paneer, whole wheat flour, with the stuffing of Saffron strands, Almond, pistachios, cashew, Charoli, Sugar, Rose petals, Cardamom powder. Adding sugar to the stuffing is optional but it makes the perfect pocket inside the Jamun. Sweetshop owners or halwais use chironji (white sugar balls) instead of sugar, but it will make the stuffing and the Jamun too sweet so I used 1/2 tbsp. sugar, it came out so well even with the sugar those "perfect pockets" 😊😋

kala jamun recipe


Ingredients:
Mava (Evaporated milk): 1½ cup
Paneer (Cottage cheese): 1 cup
Aata (Whole wheat flour): 1/3 cup
Rava (Semolina): ½ tbsp.
Ghee (Clarified butter): 3 tbsp.
Milk: 3 tbsp.
Sugar: 2½ cup
Water: 2½ cup
Ghee(Clarified butter): for deep frying

For stuffing:
Kala Jamun dough: 2 tbsp.
Saffron strands: 7-8
Almond, pistachios, cashew: ½ tbsp.
Charoli: ½ tbsp.
Sugar: ½ tbsp.
Yellow food color: ¼ tsp.
 Rose petals: ½ tsp.
Cardamom powder: ½ tsp.



Method:
Grate mava and keep aside.
Now grate paneer, (Here I am using store-bought paneer, you can use homemade paneer if using homemade paneer no need to grate.)
Knead the paneer with your hands
Now knead the mava same way till a dough-like consistency.
Mix mava and paneer, knead again.
Now add whole wheat flour and semolina.
Add ghee and mix
Add milk and knead the dough very well.
(You need a soft and moist dought for Kala Jamun)
For stuffing take Kala Jamun dough 2 tbsp., Saffron strands 7-8, Almond, pistachios, cashew ½ tbsp.,Charoli ½ tbsp., Sugar ½ tbsp.,Yellow food color ¼ tsp., Rose petals ½ tsp., Cardamom powder ½ tsp. in a bowl.
Mix the stuffing very well and keep aside.
Now prepare sugar syrup, heat a wok, add sugar and water.
Keep boiling till 1 thread consistency sugar syrup.
Now divide the stuffing and Kala Jamun dough into equal portions.
make a ball of Kala Jamun dough.
Press the ball from the center with the help of your fingertip.
Place the stuffing ball in the center.
Seal and shape in to smooth ball again, repeat the same for all Kala Jamun balls.
(Do not apply too much pressure)
Now heat the ghee in a heavy bottom pan or kadhai on medium heat.
Gently place a Jamun ball in hot ghee.
Do not touch the Jamun ball but keep stirring the ghee with a spoon.
When ball turn in light brown, you can touch the ball and turn the ball.
Cook till the ball turn in dark brown.
Remove from the ghee.
immediately add the hot Jamun to warm sugar syrup.
Fry all the Kala Jamun in the same way, after testing with one Jamun frying you can fry 5-6 jamuns in one batch.
Let them absorb the sugar syrup for 5-6 hours or overnight.
Kala Jamun is ready to serve.
Note:
For soft and juicy Gulab jamun or Kala Jamun, consistency of the dough is very important. I am using here is homemade mava and store-bought paneer, Adding Ghee and milk depend on moisture and fat content in Mava and paneer you are using. If you are feeling that dough is not soft and moist enough to make smooth balls you can add some more milk and ghee. If the dough is too soft or runny avoid adding milk, add some flour and 1-2 tsp. ghee and again knead.


Kala Jamun Recipe with stepwise photos:
Grate mava and keep aside.
Now grate paneer, (Here I am using store-bought paneer, you can use homemade paneer if using homemade paneer no need to grate)

Grated paneer.


Knead the paneer with your hands very well.

Now knead the mava same way, till a dough-like consistency.

Now mix the mava and paneer and knead again.
Now add Whole wheat flour, semolina and mix well.
Add ghee and mix.
Add milk and mix.

Knead the dough very well.(You need a soft and moist dought for Kala Jamun)

For stuffing take Kala Jamun dough 2 tbsp., Saffron strands 7-8, Almond, pistachios, cashew ½ tbsp.,Charoli ½ tbsp., Sugar ½ tbsp.,Yellow food color ¼ tsp., Rose petals ½ tsp., Cardamom powder ½ tsp. in a bowl.

Mix the stuffing very well and keep aside.

Now prepare sugar syrup, heat a wok, add sugar and water.
Keep boiling till 1 thread consistency sugar syrup.

Now divide the stuffing and Kala Jamun dough into equal portions.
Make a ball of Kala Jamun dough.



Press the ball from the center with the help of your fingertip.

Place the stuffing ball in the center.

Seal and shape in to smooth ball again, repeat the same for all Kala Jamun balls.(Do not apply too much pressure)

Now heat the ghee in a heavy bottom pan or kadhai on medium heat.

Gently place a Jamun ball in hot ghee.

Do not touch the Jamun ball but keep stirring the ghee with a spoon.


When ball turn in light brown, you can touch the ball and turn the ball.

Cook till the ball turn in dark brown.

Remove from the ghee.

Immediately add the hot Jamun to warm sugar syrup.

Fry all the Kala Jamun in the same way, after testing frying of one Jamun, you can fry 5-6 jamuns in one batch.

Let them absorb the sugar syrup for 5-6 hours or overnight.
kala jamun recipe
Kala Jamun is ready to serve.

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