Kala Jamun is a variety of gulab jamun. Generally, we all eat kala jamun after purchasing from sweet shop and halwai. Today we are going to show a very simple and different method of making kala jamun at home. These kala jamun are prepared with milk powder or instant khoya. Using this method we can prepare kala jamun at home in a very easy manner with easily available ingredients at home. Uploaded by admin on 19-Jun-2019.
For dough- 1 cup skimmed milk powder 1/8 cup clarified butter /ghee 1/2 cup milk 50gram grated paneer 1/4 cup maida 1/8 tsp baking powder For stuffing - 2 tbsp chopped cashews 2 tbsp chopped almonds 1 tsp milk + saffron (soaked) For sugar syrup- 400g sugar + 200ml water + Cardamom powder
Mix milk, ghee and milk powder in a wok. Switch on the flame and cook on low flame till all the ingredients are mixed well. Stir continuously. For sugar syrup, add sugar and water in a vessel. Melt the sugar and then cook on low flame for 7-8 minutes. Add cardamom powder and soaked saffron, switch off the flame. Take prepared khoya and grated paneer. Knead and make it smooth Add maida, baking powder and knead it properly. For stuffing - Take out a small portion of dough and add cashews, almonds, cardamom powder, soaked saffron and mix nicely. Prepare small marble sized balls from the stuffing. Divide the rest of dough in 12-14 pieces. Knead the dough portion nicely and stuff the stuffing ball and cover nicely. Make sure there are no cracks on the ball. Prepare all the balls in the same way. Keep them covered with a plate. Roll the prepared balls in maida and remove extra flour. Heat ghee or oil in a wok on low flame. Add balls in medium hot ghee and fry on low flame. Do not touch immediately, splash hot ghee over the balls and rotate the wok so that all the balls are fried in the same colour from all sides. Be careful. When you feel that they are firm enough, now flip them with spatula and fry till they have become dark brown in colour. Now they have perfect colour. Take out all the kala jamuns from the ghee and dip in prepared sugar syrup. The sugar syrup should be hot. Dip all the kala jamun in sugar syrup for 2 hours. After two hours, the kala jamuns are ready to eat.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in tha a recipe has no soul, you as the cook and with your affection must bring soul to the recipe. I like to show creativity with food which can be made with easily available ingredients in the kitchen.