Awesome Gulkand Kala Jamun

Awesome Gulkand Kala Jamun

Many people love desserts, many don’t; we can’t blame them. But when you try these jamuns, you will change your mind.

Desserts are always loved by everyone, or most people. But if you don’t have a sweet tooth, this dessert will make you change your mind. You should prepare this awesome Gulkand Kala Jamun and then you will think differently about sweets. We invite you to try it and enjoy it!

Gulkand Kala Jamun. Photo on @cooking_by_yamini's Instagram

GULKAND KALA JAMUN

Ingredients

For sugar syrup

For stuffing


For garnish

Instructions

  1. In a wide pan, add sugar, water, saffron, cardamom pods and place it on stove. Stir the sugar and bring the solution to boil. Once it starts boiling reduce flame to medium and allow it to boil for 2-3 minutes. Sugar syrup should not be boiled to string consistency, we want the sugar to dissolve and turn into slightly thick syrup. Switch off flame add rose water and keep aside.
  2. In a kadai, heat oil. while the oil is getting hot you can make the jamun dough.
  3. In a bowl, add crumbled khoya, grated paneer, maida, salt, and knead well. Make sure no lumps are formed. Add milk and knead again. The dough should be soft and sticky, if dough is hard, the jamuns will not be soft after frying it.
  4. Roll the dough into lemon sized balls. 
  5. Slightly press to make a disc shape, punch your thumb at the center to make a cavity, place a teaspoon of gulkand in the center, bring the edges together and seal them well making sure the gulkand does not ooze out. Repeat this for all the jamuns.
  6. Test if the consistency of the dough is right by dropping a small ball in hot oil and if the ball doesn’t break, then the consistency is right.
  7. Deep fry the balls on low heat. Make sure to keep moving the balls in oil to ensure they get cooked and browned all sides evenly. If the temperature of the oil is too hot, the jamuns will turn brown very fast and will not get cooked inside. Cook the jamuns until they turn darker than golden brown. The color of the jamun should be dark brown.
  8. Remove the kala jamuns from oil onto a kitchen towel for a minute and transfer them immediately into sugar syrup.
  9. Let the kala jamuns sit in sugar syrup for 2-3 hours before serving.
  10. Jamuns can be served hot or cold. They taste delicious either way.

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