Kala Jamuns are darker versions of Gulab Jamuns.The same dough we make Gulab Jamuns is used to make these Kala Jamuns. Unlike Gulab jamuns ,Kala jamuns are fried for a long time until dark brown color is obtained.But never get tempted to increase the flame and burn the jamuns.
Gulab jamuns are fried till golden brown whereas Kala jamuns are fried till it changes to dark brown in color.Then dropped in sugar syrup with saffron and cardamom .I never use artificial essence for making Indian sweets for nothing can beat the rich flavor of elachi (cardamom) and kesar ( saffron ).Do try this royal dessert at home and enjoy with your family.
Also try my other khoya sweet recipes
PREPARATION TIME : 10 MINS
MAKING TIME : 1 HOUR
For the dough
1 cup kova
1/2 cup maida
A small pinch of sodium bicarbonate
1-2 tbsp warm milk
Ghee for frying
For sugar syrup
3 1/2 cups sugar
2 1/2 cups
2 tbsp milk
A pinch of saffron strands
Bring the kova to room temperature.Sieve the maida with sodium bicarbonate.Make the dough by mixing kova,maida,sodium bicarbonate and warm milk.
Make a soft,smooth dough without any lumps and cracks.Let it rest for 15 mins.Cover the dough with a lid.
Meanwhile prepare the sugar syrup by adding sugar,water and cardamoms.Let it boil.
Add 2 tbsp milk to the syrup.After 3 mins you can see the impurities from sugar at the surface of the syrup.Remove these scum completely.
Now add the saffron strands and let it boil for 10 mins in low flame.
Make desired shapes form the dough,I made oval shapes for Kala jamuns today.Heat ghee in a kadai.
Add the jamuns and fry in low flame until dark color is obtained.
Now drop these fried jamuns in sugar syrup.Let it stay for 4-5 hours.
Serve these Kala jamuns warm or chilled.
TAKE CARE TIPS
Do not add more sodium bicarbonate for it makes the jamuns break,crack or completely dissolve while frying.
Do not knead the dough for a long time as it makes the jamuns hard.
Fry the jamuns in ghee,avoid using oil for frying.
Do not increase the flame while frying the jamuns.
Let the sugar syrup be warm and not hot while adding the jamuns.