Jamun is my favorite sweet of all time. I have quite a few jamun recipes in my blog. You can check out my homemade khoya jamun recipe, if you want a instant jamun recipe, check out my bread jamun recipe. Now i am giving you another jamun recipe too. It is kala jamun.
Kala means black and this jamun is black in colour because of the double frying. And it takes little more time to absorb than regular jamuns. The cool thing about this jamun is it has a green colour interior when you cut open the jamun. It looks so cool. Now you go to the recipe..
Preparation Time: 15 mins
Cooking Time : 15 mins
Soaking Time : 8 hours or overnight
Serves : 4 to 5
Recipe Source: Vahrehvah.com
Ingredients:
Instant Jamun Mix – 2 cup
Water or Milk as needed to make dough
Cardamom Powder / Yelakai – 1 tsp
Green Food Colouring – a pinch
Sugar – 1 tblspn
For Sugar Syrup:
Sugar – 2 cup
Water – 2 cup
Method:
Take jamun mix in a bowl and mix well so there is no lumps.
Now add water or milk and make into a soft dough.
Take 1/4th of the dough separately in a bowl and add in sugar, cardamom powder and green colour. Mix well.
Now divide both the dough into equal portions.
Take the white portion dough and press it slightly. Place the green ball in the center and cover it up. Shape it into smooth round ball and then into log shape.
Heat oil for frying on a medium heat. Fry the jamun till they are golden. Drain and set aside.
After 5 mins fry it again till it get black.
Now make the sugar syrup. Place sugar and water in a sauce pan. Mix it and bring it to boil. Simmer till it turns sticky.
Now drop the jamuns in the syrup and let it steep in the syrup for 6 to 8 hours.
Reheat the syrup often to keep the syrup warm so the jamun will absorb the syrup a lot faster.
Now serve.
Notes:
1)Fry jamuns on a low flame so it get cook evenly.
2)Always keep the syrup warm so it absorbs the syrup faster. I reheat the syrup every hour or so to keep it warm.
Pictorial:
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| Your ingredients |
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| Take instant jamun mix in a bowl |
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| Add water and knead into a dough |
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| Make a soft dough |
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| Now take 4th of the dough separately |
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| Take that little dough in a bowl |
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| Add in sugar, cardamom powder and green colour |
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| Knead into a soft dough |
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| Make equal portions |
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| take the outer ball |
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| place the green ball in the middle |
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| cover it up |
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| make into a smooth ball |
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| shape into a log |
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| heat oil for frying |
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| fry the jamuns |
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| once they turn golden. remove them |
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| All fried |
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| Now second fry them in oil |
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| Fry till they turn black |
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| DOne |
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| Now make syrup |
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| Add water to sugar |
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| Boil and cook till it gets syrupy |
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| Soak jamuns |
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| Soak them for 6 to 8 hours |
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| Now serve |
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| Enjoy |
Very yummy jamun..
Hey aarthi too good yer.Superb thought of stuffing.
Hii Aarthi,
Is it the Instant Gulab Jamun Mix dat u have used here in making this recipe ?? Btw, Yummy Black Beauties����
@Vennello Aadapilla …!!Yes it is made using jamun mix
Looks great 🙂 But due to over frying , will the outer crust taste bitter / burnt like ???
Looks great 🙂 But will the outer crust taste burnt / bitter bcoz of second time frying .. ???
Looks great 🙂 But will the outer crust taste burnt / bitter bcoz of second time frying .. ???
@Rekha RathishNO it has a different taste to it
Thank u 🙂
Please give me a simple recepie for instant jamun powder. Thtank you.
Hi Aarthi,
This is the first time I am going thru your recipe blogs, its lovely very colorful and the proportions are perfect!
I tried the custard powder halwa and it came out awesome, thnks
Keep it up.
One more thing, few links of your have got mixed up i.e. when I clicked on your potato gulab jamun its going to Basundi, when i click on basundi it goes to milk powder gulab jamun and when i click on milk powder gulab jamun it goes to sweet potato jamuns, plse check, thnks.
Please give me a home made recepie for gulapjamum powder.
Sabiha from Bangladesh
very tasty desserts.