kala jamun recipe | black jamun recipe with instant khoya or mawa

31

kala jamun recipe | black jamun recipe with instant khoya or mawa with detailed photo and video recipe. an exotic indian sweet recipe prepared with milk solid known as khoya or mawa. typically the gulab jamun or kala jamun is prepared with khova which is prepared by evaporated milk, but in this recipe instant mawa or khoya is prepared by milk powder.
kala jamunkala jamun recipe | black jamun recipe with instant khoya or mawa with step by step photo and video recipe. traditionally kala jamun recipe was considered shahi or royal and was prepared especially during festival, regional occasions or any special events. but these days it has it entered into domestic kitchens and has become a favourite meal ending dessert. this can be easily prepared in milk powder or mawa or khova, but in this recipe it is prepared with instant khoya.

basically the recipe follows exactly the same procedure of any normal gulab jamun recipe. however the jamun’s are roasted till dark or black in colour or technically it is caramelized. previously i had shared the easy gulab jamun recipe with milk powder and even bread gulab jamun recipe. simultaneously i was getting several request for kala gulab jamun recipe and also for mava or khoya recipe. hence in this recipe i have clubbed together and prepared the black gulab jamun recipe. you can enjoy these dark gulab jamun with either vanilla scoop or butterscotch ice cream.

kala jamun

preparing these gulab jamu recipe is extremely simple with khoya or mawa, but some considerations before jumping into the recipe. firstly, jamun’s should always fried in low flame preferably in ghee. also, while frying avoid touching the jamuns directly and continuously stir the ghee so they change the positions. secondly, for a soft jamuns, dip them immediately in hot sugar syrup after frying. also make sure that sugar syrup is warm and not boiling hot. lastly, add some lemon juice to sugar syrup after the preparation so that it stops hardening of sugar.

finally i request you to check my other indian sweet recipes collection from my blog. particularly, bread gulab jamunrasmalai, rasgulla, mysore pak, badam burfi, kaju katli, kaju pista roll, motichoor ladoo, coconut barfi and rava ladoo recipe. in addition do visit my other recipes collection board like,

kala jamun video recipe with instant khoya or mawa:

recipe card for kala jamun recipe with instant khoya or mawa:

5.0 from 2 reviews
kala jamun recipe | black jamun recipe with instant khoya or mawa
 
Prep time
Cook time
Total time
 
easy kala jamun recipe | black jamun recipe with instant khoya or mawa
Author:
Recipe type: sweets
Cuisine: Indian
Serves: 15 Servings
Ingredients
for khoya / kova / mawa:
for sugar syrup:
  • 1 cup sugar
  • 1 cup water
  • 3 cardamom, powdered
  • 1 tbsp lemon juice
for kala jamun:
  • ½ cup paneer, crumbled
  • 1 cup khoya / kova / mawa
  • ¼ cup maida / plain flour / all-purpose flour
  • pinch baking soda
  • 1-2 tbsp water / milk, as required
  • oil for deep frying
for stuffing:
  • 2 tbsp almonds, chopped
  • 2 tbsp cashews, chopped
  • 1 tbsp saffron water
  • pinch red food colour (optional)
Instructions ( 1 cup =255 ml)
  1. firstly, in a large mixing bowl take crumbled paneer.
  2. mash the paneer till it forms a smooth dough.
  3. mash till the paneer forms a smooth dough without any paneer particles.
  4. now add prepared khoya and mash well.
  5. furthermore, add maida and combine with paneer khoya mixture.
  6. add a pinch of baking soda and water or milk if required to get moisture.
  7. mix gently to form a smooth dough.
  8. also prepare stuffing by mixing dry fruits and saffron water, colour with prepared dough. make balls.
  9. firstly, take a small ball sized dough and make ball.
  10. and place the prepared dry fruit ball in centre.
  11. cover and seal the ball.
  12. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
  13. fry till the balls turns black.
  14. immediately, drop the hot kala jamuns into hot sugar syrup.
  15. cover the lid and rest for 2 hours.
  16. finally, serve kala jamuns when doubled in size.


how to make kala jamun recipe with step by step photo:

khoya / kova / mawa recipe:

  1. firstly, in a large non stick vessel heat ghee.
    kala jamun recipe
  2. also add milk.
    kala jamun recipe
  3. further add cream and mix well.
    kala jamun recipe
  4. now add milk powder.
    kala jamun recipe
  5. mix continuously keeping the flame on low to medium.
    kala jamun recipe
  6. the mixture starts to thicken.
    kala jamun recipe
  7. and also starts to separate from pan.
    kala jamun recipe
  8. mix till the mixture forms a lump.
    kala jamun recipe
  9. finally, khoya is ready. keep aside.

sugar syrup recipe:

  1. firstly, in a wide pan take 1 cup of sugar.
    kala jamun recipe
  2. further, to that add 1 cup of water and get to a boil.
    kala jamun recipe
  3. then simmer for 4 minutes till the sugar syrup turns slightly sticky.
    kala jamun recipe
  4. now add cardamom powder.
    kala jamun recipe
  5. also add lemon juice to stop crystallizations process.
    kala jamun recipe
  6. cover and keep aside.
    black jamun recipe with instant khoya or mawa

kala jamun recipe:

  1. firstly, in a large mixing bowl take crumbled paneer.
    black jamun recipe with instant khoya or mawa
  2. mash the paneer till it forms a smooth dough. do not over knead as it releases oil and makes jamun hard.
    black jamun recipe with instant khoya or mawa
  3. mash till the paneer forms a smooth dough without any paneer particles.
    black jamun recipe with instant khoya or mawa
  4. now add prepared khoya and mash well.
    black jamun recipe with instant khoya or mawa
  5. also form a smooth dough combining with paneer.
    black jamun recipe with instant khoya or mawa
  6. furthermore, add maida and combine with paneer khoya mixture.
    black jamun recipe with instant khoya or mawa
  7. make a soft dough without kneading hard.
    black jamun recipe with instant khoya or mawa
  8. add a pinch of baking soda and water or milk if required to get moisture.
    kala jamun recipe with instant khoya or mawa
  9. mix gently to form a smooth dough. keep aside.
    kala jamun recipe with instant khoya or mawa

kala jamun stuffing recipe:

  1. firstly, take 2 tbsp of prepared kala jamun mixture.
    kala jamun recipe with instant khoya or mawa
  2. add chopped almonds and cashews.
    kala jamun recipe with instant khoya or mawa
  3. also add saffron water and colour.
    kala jamun recipe with instant khoya or mawa
  4. mix well and prepare balls. keep aside.
    kala jamun recipe with instant khoya or mawa

how to stuff kala jamun recipe:

  1. firstly, take a small ball sized dough and make ball.
    kala jamun recipe with instant khoya or mawa
  2. flatten between your palms.
    kala jamun recipe with instant khoya or mawa
  3. and place the prepared dry fruit ball in centre. stuffing is optionals, but they give nice crunchy bites.
    kala jamun recipe with instant khoya or mawa
  4. cover and seal the ball.
    kala jamun recipe with instant khoya or mawa
  5. furthermore, make balls greasing ghee to hands. make sure there are no cracks on balls. else there are chances for  jamun to break while frying.
    kala jamun recipe with instant khoya or mawa
  6. heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
    kala jamun recipe with instant khoya or mawa
  7. fry the balls on low flame stirring in between.
    kala jamun recipe with instant khoya or mawa
  8. fry till the balls turns black. drain and keep aside.
    kala jamun recipe with instant khoya or mawa
  9. immediately, drop the hot kala jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.
    kala jamun recipe with instant khoya or mawa
  10. cover the lid and rest for 1-2 hours. flame should be turned off.
    kala jamun recipe with instant khoya or mawa
  11. finally, the kala jamuns have doubled in size. serve warm with ice cream or cold.
    kala jamun


notes:

  • firstly, maida is binding agent so if the jamuns break while frying, add a tsp more maida and knead well.
  • furthermore, make sure to knead smooth adding milk little by little.
  • also, drop the hot jamuns into hot sugar syrup. else jamuns wont absorb syrup, results to hard jamuns.
  • finally, grease your hands with ghee to make crack free kala jamuns.

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

31 COMMENTS

  1. I have one question little off track….But I need help in this one…..U have used non stick pan …Can u tell me which brand ur are using to make khoya .I have one but all milk stick on bottom and it give burnt smell in my dishes specially when I make something related to milk.
    Please help me out ?
    Thanks in advance:)

    • It could be possible for these reasons

      1) maida or plain flour’s quantity was less.
      2) excess moisture in khoya or paneer
      3) heat was high – always fry them in low to medium heat.

  2. After successfully making Rashgullah tried the kala jamun recipe; did everything the way it shows on the video and instructions the outcome was no way near as seen on the video.

  3. Thanks for the full proof Kalajamun recipe….it turns out perfect for the first time using your recipe this weekend.
    Just one question: If I add sugar with the dough itself ( for better- caramelized color after frying) should I use less intense sugar syrup?

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: