Kala Jamun – Best Indian Cooking

Best Indian Cooking


Kala Jamun


1 cup nonfat milk powder
1/4 cup all-purpose flour (plain flour, maida)
1/4 cup paneer
1/8 teaspoon baking soda
1/2 cup heavy cream

For Filling

Pinch of saffron
1 tablespoon crushed almond
1 tablespoon crushed pistachios
1 tablespoon warm milk

For Syrup

1-1/2 cups sugar
1 cup water
4 crushed green cardamom

Oil to fry



In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread.

Kala Jamun

Soak the saffron in warm cream. And set aside.Knead the paneer enough to make it smooth, do not over knead the paneer.In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes.Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts.Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and don’t over crowed them.It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.Put the kala jamuns in the hot syrup, not boiling.The kala jamuns should sit in the syrup for at least 30 minutes prior to serving.Kala jamuns are ready.

Categories:   Indian Cooking, Paneer recipes, Sweet recipes