Kala Jamun
A dark, dense, and delicious variation of Gulab Jamun made with khoya and paneer, fried until nearly black and soaked in saffron syrup.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 250 grams Khoya (Mawa)
- 100 grams Paneer (Chenna)
- 3 tablespoons All-purpose flour (Maida)
- 1 tablespoon Arrowroot powder
- 2 cups Sugar
- 1 1/2 cups Water
- 1/2 teaspoon Cardamom powder
- 1 pinch Saffron strands(optional)
- 500 ml Ghee
- 1 tablespoon Milk(optional)
Instructions
- 1
Prepare the sugar syrup by boiling sugar and water until it reaches a half-string consistency, then add cardamom and saffron.
- 2
Grate the khoya and paneer into a large mixing bowl to ensure there are no lumps.
- 3
Add the maida and arrowroot powder to the khoya-paneer mixture and knead into a smooth, soft dough without overworking it.
- 4
Divide the dough into small, smooth balls, ensuring there are no cracks on the surface.
- 5
Heat ghee in a deep pan on low heat; the oil should be warm but not smoking hot.
- 6
Fry the balls slowly, stirring constantly to ensure even coloring, until they turn a very dark brown, almost black.
- 7
Immediately drop the hot jamuns into the warm sugar syrup.
- 8
Allow the Kala Jamuns to soak in the syrup for at least 2 to 3 hours before serving.
Nutrition per Serving
380
Calories
8g
Protein
55g
Carbs
18g
Fat
0g
Fiber
42g
Sugar
45mg
Sodium
Ratings & Reviews
No ratings yet
