Jamoons are an Indian speciality dessert, that are absolutely delectable..!!! There are two varieties available…one is called Gulab Jamun ( which is light brownish in color) & the second one is Kala Jamun ( that are dark brown / blackish in color ). As the name “ Kala “ implies black in Hindi..! I first tasted this dessert at our favorite restaurant. It was lipsmacking to gobble these melt in the mouth dessert and I couldn’t wait to try it at home fresh. In this easy recipe, the gulab jamuns are prepared with readymade jamun mix or with paneer & khoya mixture and then deep fried again to dark brown color and coated with sugar syrup. So, here is the traditional Indian dessert recipe for you to.enjoy..:)
To prepare Sugar Syrup:
Sugar - 2 cups
Cardamom pods - 1 or 2
To Prepare Jamoon:
Jamun Pwd - 1 packet
Milk - ¼ cup
Cardamom pwd - a pinch
Sugar - ½ tsp
Green food color - a pinch
Oil - to fry
1 of 20
To Prepare Sugar Syrup:
Take 2 cups of sugar in a bowl.
Add 1 cup of water, cardamom pods crushed and mix well.
Heat in a medium flame, until the sugar dissolves and turns one string consistency.
Turn off the flame, keep warm on stove.
To Prepare Jamoon:
Take jamoon pwd in a wide bowl.
Knead & make sure there are no lumps in it.
Add milk slowly and knead to smooth dough.
Slice one-fourth of the dough separately and three-fourth of the dough separately.
To one-fourth add a pinch of cardamom pwd and ½ tsp sugar.
Add ¼ tsp of green food color mixed in water.
Mix all the above and knead to smooth dough.
Make small balls out of it.
Also make small balls out of the three-fourth dough.
Now stuff the colored balls made and cover it up.
First roll it to round shape.
Then make it to small cylindrical shapes. ( this is optional only, you can keep it to round shape also )
Heat oil in a thick bottomed kadai or wok.
Drop the rolled dough gently in hot oil.
Keep the flame to low medium and deep fry to golden brown.
Take care to reduce flame, or else the outer side of jamun gets cooked and inner side remains uncooked.
Once it turns golden brown all sides, drain from oil and keep aside.
Little later, ( approx. 10 mins ) fry them again in hot oil.
low flame, fry them until it attains nice darker color.
Drain from oil and soak them in warm sugar syrup;
Let it soak for 3 to 4 hrs.
You can see, the Kala Jamoons swell up after absorbing the sugar syrup to it.
Lipsmacking homemade kala jamoons are ready to enjoy..!