Monday, July 17, 2017

Kala Jamun, A Delicious Indian Dessert

Ingredients (Makes 8)
Mawa - 1 cup, For home made Mawa recipe click Here.
All purpose flour - 3 tbsp,
Cooking soda - 1/8 tsp,
Water - as needed.

For Sugar Syrup
Sugar - 1 cup,
Water - 1 cup,
Cardamom powder - 1/8 tsp,
Saffron - pinch.

Stuffing
Mawa - 1/2 cup,
Sugar (powdered) - 2 tbsp,
Saffron - 1/8 tsp,
Milk - 1/2 tbsp,
Cardamom powder - 1/8 tsp,
Cashew & Almond (finely chopped) - 1 tbsp.

For Garnishing
Desiccated coconut - 2-3 tbsp,
Slivered pistachio - 1 tbsp.



Method
For sugar syrup
In a sous pan, add sugar, water, cardamom powder and saffron. Put it on medium flame for 10 - 15 minutes till it gets 1/2 to 1 string consistency.



Upper layer 
Grate mawa and measure 1 cup packed. Add mawa, all purpose flour and baking soda in a plate. Mix well.


Add little water at a time and make a smooth lump free dough with no cracks.


Let it rest covered for 5 minutes and make equal sized smooth oval shape balls.


Heat ghee/oil in a pan and fry prepared oval shape balls on medium heat.


Keep stirring them continuously while frying to fry evenly till it gets dark golden brown color. Gently roll slotted spatula over them in ghee slowly to fry jamuns evenly from all sides. Fry over medium flame till jamun gets well cooked. Over frying process results bitter taste and hard jamun.



Take them out and immediately add into prepared warm sugar syrup. Let it rest 2-3 hrs until sugar syrup absorbed well by jamuns.



For stuffing
Grate mawa and measure 1/2 cup packed.


Soak saffron in warm milk and set aside for 4-5 minutes.


In a mixing bowl, add grated mawa along with powdered sugar, cardamom powder, chopped cashew &almond and prepared saffron milk.


Mix well and prepare lumpy texture mix.


Assemble
Take prepared jamun and drain all syrup using colander.


Take soaked jamun and place horizontal cut without cutting into two, as per below image.


Now Stuff prepared stuffing.


Roll out in desiccated coconut. Sprinkle slivered pistachios on top. Chill in fridge for couple of hours and serve.


Notes
More baking soda causes cracks in jamuns while frying.
Be gentle with jamuns while frying.
If dough has cracks, add little ghee and smooth out.
Add rose essence in sugar syrup if prefers.
Cardamom powder and saffron can be skipped.


For Gulab Jamun recipe click HERE.