It’s time to go Black ! The black Kala Jamun is the less popular kin of the Royal Gulab Jamun.. The process is also very similar but the Kala Jamuns are double fried to give it the sinful dark color.
Black looks Magnificent…so Majestic…so Glorious..Bold and Beautiful… Okay..okay, call it Evil if you like, but the fact is that Black carries a mysterious charisma that draws us all towards it. Isn’t it ?
It is believed that Gulab Jamun was derived from a Persian dish and was introduced in India by the Persians some centuries back. The word Gulab itself was derived from the Persian words gol (flower) and ab (water).
Today, after so many years and after so much customization and variations, it seems impossible to believe that this sweet that is so popular in India could have originated elsewhere…
Well, Indian or not… Persian or Russian…it does not take anything away from this scrumptious dessert… So, go Black this season and surprise your loved ones.
Prep Time:20 minutes
Cook time:15 minutes
Makes : 30, Level : Medium
1 & 1/2 Cups Grated Khoya (Mawa)
1 Cup Chhena (Cottage Cheese)
5 Tbsp Maida (All Purpose Flour)
1 Tsp Powdered Sugar
Ghee for Deep Frying
1 Tsp Elaichi (Cardamom Powder)
1 Tsp Rose Water (Optional)
4 Cups Sugar
2 & 1/2 Cups Water
1. In a bowl take chhena. Mash and smoothen the chhena with your palm.
2. Also smoothen the khoya and combine it with the chhena.
3. Now add the flour and powdered sugar to it and mix thoroughly till it is well combined.You should get a smooth dough.
4. Grease your hands with Ghee and make 30 equal sized balls from the dough. The balls should be smooth (There should be no cracks). If there are cracks in the ball add a little milk (Basic idea is to make a soft dough to make smooth balls). And if the ball formed is too soft add a little flour to it.
5. Take Ghee in a wok and put it on medium heat. Add a small ball from the dough to check. If the ball slowly floats up to the top, the Ghee is at the right temperature. If it floats up immediately the Ghee is too hot and you need to cool it down a bit.
6. Fry the balls on medium heat for 5-6 minutes till golden brown in color. Drain and keep aside for 5 mins.
7. Now reheat the ghee on medium heat and add the fried balls again and cook till dark brown/black in color (approx 3-4 mins). Do not overfry as the balls will become overcooked and hard.
8. In the meantime make a sugar syrup with 4 Cups Sugar, 2 1/2 Cups Water, Cardamom Powder and Rose Water. Turn off the gas as soon as all the sugar has dissolved. Discard the scum that floats on top of the syrup.
9. Add the fried balls to the sugar syrup and heat it on low flame for 10 mins. Turn off the gas and let it soak for half an hour.
10. Serve Hot. (It also tastes awesome with a scoop of vanilla ice-cream – Heavenly!)
*The above photo is inspired by the Gulab Jamun post of the multi-talented Simi Jois.. She’s an excellent photographer and my photo is nowhere close to her brilliance. You may check out her post by clicking on the link.