Delicious kala jamun and Gulab jamun

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.

My other posts on Desserts are

• How to Make Rasgulla

·         Besan Ladoo Recipe

·         Muger Daler Halwa

·         Taler Malpua

·         Chanar Payesh

·         Crispy and Sweet Khaja Recipe

·         Mango Kheer

·         Aamras and Aam Puri Recipe

·         Aam  Shrikhand

·          Taler Gurer Phirni

·         Tal Patalir Payesh

·          amazing Holi special Gujiya?

·          balushahi

·          sirir naru

·         chinir narkel naru and narkel sandesh

·         gurer narkel naru

Delicious kala jamun and Gulab jamun

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

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Indian

Servings 25 pieces

Calories

Equipment

• Big vessel
• Skimmer/jharna spatula
• A kadai or a fry pan
• strainer
• Big plate

Ingredients

  

• 200 gm Soft Khoya
• 500 ml Milk-500 ml/chenna
• 2 tbsp all-purpose flour
• 2 lemon
• 2 Cardamom
• 1 cup sugar
• 500 ml oil/ghee

Instructions

 

• First we will prepare the chasni/sugarsyrup; for that we will take a big vessel
• Add 1cup sugar and 1 cup water
• Putit in the burner and add cardamoms
• Onceboiled 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 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, and strain the chenna and keep this way for 6-7 hours to strain allthe liquid
• Now put the chenna in a big plate and mash those for 15 minutes with the help ofyour palm (mount portion)
• After mashing chenna, now we will add the Soft Khoya, and again mash them for 15minutes
• Now add all purpose flour
• Knead smooth dough
• Now take a little portion from the dough and with the help of your both hand palmsmake small lemon size ball.( make sure there should not be any cracks in theballs)
• Sameway 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 outersize of the balls become 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.
• Frymore, till the colour becomes black.
• Once they become black in colour, then take them out from the oil, with the help ofa strainer and put them in the sugar syrup.
• Same way makes the gulab jamun, but need not to fry for long time, just changes colour to light brown, then take them out from the oil and put them in thesugar syrup.