Kala Jamun is one of the famous mithai/ dessert/ sweets. It is available in all sorts of Sweet’s Shops or Halwai ki Dukaan or Mithai Dukaan. It is made up of Khoya/ Mawa/Solidified Milk, Paneer/ Cottage Cheese mixed to form a dough, rolled into small balls, deep fried and soaked in sugar syrup. In this blog I will be sharing the recipe of Kala jamun which you can use to make tasty and yummy sweets at home itself.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 25 Kala Jamun
Course: Dessert
Cuisine: Indian

Ingredients:
Khoya/ Mawa/Solidified Milk 1 cup
Paneer/ Indian Cottage Cheese 1/2 cup
Plain Flour/ Maida 4 tbsp
Cardamom Pods 2
Baking Soda 2 tsp
Sugar 3 cups
Water 1 cup + 1/4 cup
Oil as required to deep fry
Saffron (optional)

Directions:

1. First lets make the sugar syrup. In a deep pot, add the sugar and 1 cup of water to it. Heat the pot on medium heat till the sugar dissolves completely. Let the sugar water come to a boil. Also add 2 crushed cardamom pods and few strands of saffron (optional). Once the sugar syrup comes to a boil, remove it from the heat and keep it covered.
2. In a deep plate mash the paneer with your palm. Mash well till the paneer becomes soft and lump free.
3. Take a big bowl, put khoya/ Mawa/solidified milk into it, mashed paneer, baking soda, plain flour and knead all the ingredients together till you get a soft dough. If needed also add few tsp of cold water. Knead the ingredients well to get soft dough because softer the dough, smoother the Kala Jamun balls.
4. Cover the dough with a damp cloth. Now take small portions of the dough and roll out small balls on your palm of the desired size. Exert little pressure on the dough balls to prevent cracks on the balls. Keep it on the plate covered with the damp cloth. Repeat till all the balls are rolled out.
5. Now heat oil in a kadhai/ deep pan to fry the balls. Heat the oil on medium low heat because jamuns/ dough balls will be fried on low heat. Once the oil gets heated well, fry the jamuns/ dough balls while continuously stirring the oil. Fry 4-5 dough balls/ jamuns at a time.
6. Fry the dough balls/ jamuns till the outer crust get deep brown/ black in colour. How to ensure whether the dough balls/ jamuns are cooked well till the centre? Well, it’s very simple, lesser the oil bubbles around the jamuns/ dough balls better it is cooked till the centre. We fry the jamuns till outer part gets black, hence, the name came as Kala Jamun.
7. Once the dough balls/ jamuns are fried well, immerse them into the hot sugar syrup and cover the pot with the lid. Soak the kala jamuns for atleast 3-4 hours. Serve them when cold.