|
 Kala Jamun or Black Jamun is one of the tempting sweets of India and is mostly popular among the Bengalis. This is basically a soft-textured and deep-fried dumpling. The sweet gets dark colour from the sugar added in the dough. Unlike Gulab Jamun, Kala Jamun has crispy outer layer and is softer inside. Also, this Black Jamun is not traditionally served in a bowl of sugar syrup instead it is usually left to soak the syrup, and then is served dry. However if one wants, can have this yummy sweet with syrup. It is easy to make and can be prepared at home. Khoya, paneer, flour, sugar, water, cardamom powder and ghee are the primary ingredients required for preparing Kala Jamun.
Ingredients of Kala Jamun
350 gms khoya
200 gms paneer
65 gms plain flour (1/8 cup)
600 gms sugar
4 cups water
1/2 tsp. cardamom powder
1 tbsp. milk if required
Ghee for deep frying
Method of Preparing Kala Jamun
Make one string syrup of sugar and water.
Mash, grate or crumble khoya and paneer together.
Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form soft dough.
Make small balls out of dough rolling lightly between palms. The balls should be half the size of pingpong balls.
Heat ghee till slightly fuming. Cool for 3 minutes.
Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over.
Drain and dip into syrup.
Allow to soak till next batch is ready.
Repeat till all dough is exhausted.
Drain and transfer to serving dish.
This delicious sweet can be consumed as a single food item or can also be served with ice cream. It is quite popular during various Bengali occasions and festivals like marriage ceremony, Bhai Phonta, Kali Puja, Lakshmi Puja, Janmashtami, Jamai Shasthi etc. Kala Jamun is also a good idea to sweeten the tooth of guests when invited at home. The sweet can be served after the main meal.
|
|
|
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
| • | Coffee
Coffee is a widely consumed beverage prepared from the roasted seeds of the coffee plant.
| | | • | Tamarind Pulp
Tamarind Pulp is the thick pulp of ripe fruit of Tamarind which is commonly used as condiment.
| | | • | Rosemary Leaves
Rosemary Leaves in dried form act as spice as well as flavouring agent. It possesses a fragrant equivalent to tree. Rosemary is a woody herb. It can also be used to improve skin, help hair growth, prevent infection and speed wound healing.
| | | • | Celery Seed
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
| | | • | Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
| | |
|
|
|
|
|
