Kala Jamun (काला जामुन, কালোজাম,કાળને જામુન.)

Kala Jamun (काला जामुन,কালোজাম, કાળને જામુન.) Kala Jamuns are dark colored, almost black cheese balls which are deep fried and soaked in sugar syrup. Literally kala means “Black” in Hindi and Jamun means as “Indian fruit” that is like date shape. There are different ways to make these. One is using koya and paneer. The other variety which is easy with milk powder ( mava powder) . These are enjoyed all over India and it’s an all-time favorite in Sweet shops.

Regional Dish:  North India, Bengal, Maharashtra, Hyderabad.

Cuisine Style: North India| Cooking Time 2hours   Take it as such | Type Sweet | Shelf Life: 1 week if refrigerated| Quantity:  6 Servings.

Appx. Nutritional values calculated for 1 serving (2nos)

Calories (300Kcals), Carbohydrates (35g), Protein (3.2g), Fat (4.5g).

Ingredients:

•  Milk Powder (mawa powder) 1cup
• All-purpose flour ( Mida) 2 tbsp.
• Unsalted Butter (softened)  2 tbsp.
• Whole Milk 2 to 3 tbsp. (or more which is required to make dough)
• Cooking Soda 1/4 tsp.
• Oil or Ghee for deep frying

Ingredients to make sugar syrup:

•  Sugar 2 cups
• Water 2 cups
• Cardamom powder  1/2 tsp.
• Saffron strands a few or Rose essence a few drops
• Desiccated coconut 2 tbsp. ( for decoration)

 Method:

1.  Take a bowl and add milk powder, flour, soda, butter and with the help of milk knead to a dough and all it to rest for 15 minutes.
2. In the meantime make the sweet syrup using sugar and water in a pan and allow it to boil for few minutes so that the syrup is about to thicken, now remove the syrup from heat and add cardamom powder and saffron or rose essence and transfer in to a big bowl so that when the fried jaums are dropped in to syrup they swell and double the size.
3. Now divide the dough in to equal parts of about lemon size and give it a egg like shape.
4. Heat the oil on medium heat fry all the jaums till they turn dark brown to black in color, now take them not a tissue paper to remove excess oil and drop them in prepared sugar syrup; Allow them to rest for about 1 hour so that the jamun’s  absorb the syrup and double their size.
5. Either serve them like that at room temperature with some syrup or take them out and roll them in coconut powder and serve.
6. Some like them chilled, some like them with lots of rabadi.

 Variations: Add orange blossom water, Add some crushed nuts in to the dough.