
Delicious kala jamun and Gulab jamun / How to Make Kala Jamun and Gulab Jamun

Today I will share a dessert recipe i.e. Delicious kala jamun and Gulab jamun / How to Make Kala Jamun and Gulab Jamun. Kala jamun and Gulab jamuns are the most popular and famous sweets in India. Kala jamun and gulab jamuns are prepared with the same method, but kala jamun is slightly hard on the surface and gets a little dark on the surface by frying a little more time than gulab jamun.

Equipment required
- Big vessel
- Strainer
- Big plate
- Skimmer spatula
- Frying pan
Ingredients
- Soft Khoya – 200 grams
- Milk-500 ml/chenna – 125 grams
- Lemon-2
- Refined flour – 2 tbsp
- Sugar – 1 cup
- Green cardamom – 4 (coarsely ground)
- Ghee / Oil – 500 ml
How to Make Kala Jamun and Gulab Jamun / Delicious kala jamun and Gulab jamun
First, we will prepare the chasni/sugar syrup; for that, we will take a big vessel

Add 1 cup sugar and 1 cup water

Put it on the burner and add cardamom

Once boiled and become single thread consistency, then take it out from the flame

Now we will prepare the chenna from the milk; for that, we have taken 500 ml fresh milk, and allow it to boil( if you don’t want to make chenna, then you can make it with the paneer )

Then slowly add the lemon juice in 3-4 stages


Now you can see the chenna starts separating from the milk

Take a strainer, strain the chenna, and keep this way for 6-7 hours to strain all the liquid

Now put the chenna on a big plate and mash those for 15 minutes with the help of your palm (mount portion)



After mashing the chenna, now we will add the Soft Khoya, and again mash them for 15 minutes



Now add all-purpose flour

Knead smooth dough

Now take a little portion from the dough and with the help of your both hand palms make a small lemon size ball. ( make sure there should not any cracks in the balls)

Same way make all the balls from the dough

Heat ghee or oil in a kadai or pan

Carefully drop all the balls one by one and fry them in high flame, so that the outer side of the balls becomes hard and the chances of becoming crack will be less

Now the kala jamuns are floating and well frying; now you can reduce the heat.

Fry more, till the color becomes black.

Once they become black in color, then take them out from the oil, with the help of a strainer, and put them in the sugar syrup.


The same way makes the gulab jamun, but need not fry for a long time, just changes color to light brown, then take them out from the oil and put in the sugar syrup.


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