how to make kala jamun sweet /marudhuskitchen

how to make kala jamun sweet /marudhuskitchen

how to make kala jamun sweet /marudhuskitchen

how to make kala jamun sweet /marudhuskitchen

No particular celebrations are required for enjoying wonderfully tempting desserts.The difference between normal jamun and kala jamun is not only that dark colour but the flavour, texture is also different because of the caramelised outer coating. I have already done khoya jamun in my blog and also check my soft jamun using milk powder. To make a difference we make these jamun as oval shapes but it’s not conditional to make particular shapes. I add desiccated coconut for

how to make kala jamun sweet /marudhuskitchen

added texture and taste but you can always skip adding it. Iam not fond of adding colours unnecessarily to food items but once in a while we can enjoy adding it without any guilt, but it’s strictly my personal opinion. You can skip adding colour to the stuffing dough and simply mix dough and the nuts and do this sweet. There is no particular sugar consistency needed for making this jamun.Now lets know how to make this kala jamun sweet and enjoy the sweety goodness at the comfort of our very own home.

Some more festive recipes to check:

chettinad kandarappam /sweet appam recipe

sweet puran poli recipe /bobbatlu/paruppu obbattu

sweet boondi ladoo recipe /boondi laddu

indian diwali recipes /sweets and savouries

 

how to make kala jamun sweet /marudhuskitchen

 

INGREDIENTS:

Paneer – 1 cup
Sugarless khoa/kova – 3/4 cup
Maida/allpurpose flour – 1/2 cup +2 tbsp
Powdered sugar – 2-3 tbsp
Baking soda – 1/4 tsp
Mixture of nuts(badam,cashews,pista) – chopped finely 3 tbsp
Desiccated coconut – 2-3 tbsp
Oil or ghee to fry

For sugar syrup:

Sugar – 2 cups
Water – 1 cup
Cardamom powder – 2 tsp
Saffron – a pinch

METHOD:

elachihow to make kala jamun sweet /marudhuskitchen

1.Add sugar and water in a thick bottomed pan and let it boil when sugar dissolves you can filter for impurities and again bring to boil.
2.When it forms a sticky thick syrup switch off the stove add cardamom powder,then saffron strands and stir.
3.This should be warm when we put the jamuns.

smoothhow to make kala jamun sweet /marudhuskitchenhow to make kala jamun sweet /marudhuskitchen

how to make kala jamun sweet /marudhuskitchen
3.Take a basin add add paneer which is mashed without any chunks, then add khoa ,maida,sugar powder and baking powder.
4.Knead nicely with a light hand to a smooth soft dough.

how to make kala jamun sweet /marudhuskitchenhow to make kala jamun sweet /marudhuskitchen
5.Take some of this dough add chopped nuts and orange red colour to this and mix well.

how to make kala jamun sweet /marudhuskitchenhow to make kala jamun sweet /marudhuskitchen
6.Heat a kadai with oil or ghee.
7.Make ball of white portion, flatten it keep a small ball of coloured dough close it.
8.In the same way make all the balls and keep ready.
9.Fry this in oil to dark brown colour in medium flame so that the insides also cooks well.

how to make kala jamun sweet /marudhuskitchen
10.Take out in a tissue then add this to warm syrup let it sit for 10 minutes.
11.Take out sprinkle some desiccated coconut and serve hot or cold.

how to make kala jamun sweet /marudhuskitchen

4

how to make kala jamun sweet /marudhuskitchen

Ingredients

  • Paneer - 1 cup
  • Sugarless khoa/kova - 3/4 cup
  • Maida/allpurpose flour - 1/2 cup +2 tbsp
  • Powdered sugar - 2-3 tbsp
  • Baking soda - 1/4 tsp
  • Mixture of nuts(badam,cashews,pista) - chopped finely 3 tbsp
  • Desiccated coconut - 2-3 tbsp
  • Oil or ghee to fry
    For sugar syrup:
  • Sugar - 2 cups
  • Water - 1 cup
  • Cardamom powder - 2 tsp
  • Saffron - a pinch

Instructions

  1. Add sugar and water in a thick bottomed pan and let it boil when sugar dissolves you can filter for impurities and again bring to boil.
  2. When it forms a sticky thick syrup switch off the stove add cardamom powder and stir.
  3. This should be warm when we put the jamuns.
  4. Take a basin add add paneer which is mashed without any chunks, then add khoa ,maida and baking powder.
  5. Knead nicely with a light hand to a smooth soft dough.
  6. Take some of this dough add chopped nuts and orange red colour to this and mix well.
  7. Heat a kadai with oil or ghee.
  8. Make ball of white portion, flatten it keep a small ball of coloured dough close it.
  9. In the same way make all the balls and keep ready.
  10. Fry this in oil to dark brown colour in medium flame so that the insides also cooks well.
  11. Take out in a tissue then add this to warm syrup let it sit for 10 minutes.
  12. Take out sprinkle some desiccated coconut and serve hot or cold.

No need to add colour and make dough you can skip it if you don’t like it. The syrup need no string consistency. The oil should be at right temperature to fry the dough properly. Adding desiccated coconut is optional. You can use ghee to make this jamun. Don’t make the dough hard it should be soft not sticky.

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