Kala Jamun Recipe
Kala Jamun and gulab jamun is almost similar sweet dish, only temperature and few ingredient varies. Today I decided to cook this recipe for making the day delightful. Let’s learn step by step process for Kala Jamnun recipe.
Kala Jamun Recipe
For Kala Jamun
- 4 tbsp Khoya (Dried Whole Milk)
- 1 tbsp Semolina
- 3 tbsp All Purpose Flour (Maida)
- 3 tbsp Dried Powdered Milk
- 1 tbsp Milk
- 1 tsp Cardamom Powder
- 10 Pieces Mukund Dana (One can use big sugar crystal or resins also)
- 2 cup Vegetable Oil/Ghee (Clarified Butter)
For Sugar Syrup
- 1 cup Sugar
- 1 cup Water
- 1 tbsp Cardamom Powder (For making Sugar syrup clear add whole cardamom little crushed)
- Take Khoya (Dried Whole Milk) and milk powder and mix them well.
- Add semolina, cardamom powder and all purpose flour in the same mixture and mix them well.
- At the same time prepare sugar syrup by adding sugar and water together along with cardamom powder and a basil leaf its optional.
- Prepare balls as shown in the image.
- In each of the bolls add few sugar crystals.
- Reform the bolls as shown in the image
- Fry them when oil is hot but on low to medium flame.
- As we are preparing kala jamun so it must be black so check the outer color but do not burn them.
- Remove them from flame and put in the sugar syrup as shown in the image.
- Serve them hot.
- If you want to preserve them then take an airtight container and put them inside and serve them hot or cold whenever needed. (Note: It can be preserved for a week through this process)
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