Ingredients:

For the Dough:

• 1 cup khoya (mawa)
• 3-4 tablespoons all-purpose flour (maida)
• 1 tablespoon semolina (rava)
• 1/4 teaspoon baking soda
• A pinch of cardamom powder (optional)
• A pinch of salt
• 2-3 tablespoons milk (if needed)
• Ghee or oil for deep frying

For the Sugar Syrup:

• 1 cup sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• A few saffron strands (optional)
• 1 teaspoon rose water or kewra water (optional)

Instructions:

1. Prepare the Sugar Syrup:

• In a saucepan, combine sugar and water. Heat it on medium flame, stirring occasionally until the sugar dissolves completely.
• Once the syrup comes to a boil, lower the heat and simmer for about 5 minutes.
• Add cardamom powder, saffron (if using), and rose or kewra water. Let the syrup cool slightly.

2. Make the Dough for Kala Jamun:

• Crumble the khoya in a large bowl and add all-purpose flour, semolina, baking soda, cardamom powder, and a pinch of salt.
• Mix everything well to form a crumbly texture.
• Gradually add a little milk (1-2 tablespoons) and knead the mixture into a smooth, soft dough. Be careful not to add too much milk, as the dough should remain firm.
• Divide the dough into small portions and roll them into smooth balls. Avoid cracks, as they may cause the kala jamuns to break while frying.
• If the dough is too sticky, grease your hands with ghee or oil to shape the balls.

3. Fry the Kala Jamuns:

• Heat ghee or oil in a deep frying pan on low to medium heat. The oil should be hot, but not smoking.
• Gently drop the balls into the hot oil, a few at a time. Fry them on low heat, as they need to cook slowly for a soft texture.
• Stir occasionally to ensure they fry evenly on all sides and turn dark brown (almost black), which is why they are called “Kala” Jamun.
• Once the balls are evenly browned and cooked, remove them from the oil and place them on a paper towel to drain excess oil.

4. Soak in Sugar Syrup:

• While the jamuns are still hot, place them directly into the warm sugar syrup. Let them soak for 30 minutes to 1 hour, so they absorb the syrup and become soft and juicy.

5. Serve:

• Kala Jamuns are now ready to be served! Enjoy them warm or at room temperature. They can also be garnished with chopped pistachios or almonds if desired.

Enjoy your homemade Kala Jamun!

Kala Jamun

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m