Kala Jamun with Paneer ,Khoya stuffing | Jamun Recipes For Diwali

ByPremalatha Aravindhan
Kala Jamun
   
          Almost every one loves Gulab Jamun and is the only sweet which suits for all occasions.I have already posted the recipe for dry Gulab jam (coated with fine sugar), Koya Jamun (made of home made Koya) and  normal Gulab Jamun(made of milk powder).Here I am sharing the recipe for Kala Jamun which is quick and easy to make if we have khoya and Paneer handi.Do check the recipe for home made khoya here.




 Ingredients:

 1 cup Khoya/ Khova
1/2 cup Crumbled Paneer
1/2 cup Maida/Plain Flour
A generous pinch of bi carbonate of soda
1 tbsp Milk 
A pinch salt
Yellow food color(optional)
Oil for deep frying

For Syrup:

 2 cups Sugar
1 and 1/2 cup Water
2 tsp Rose essence
A generous pinch of Cardamom Powder

 Method:

 Kala Jamun

  • Taw the paneer if you are using the frozen one and then crumble it using your hand.

Kala Jamun

  • Crumble the khoya and add it with the crumbled paneer. Add the plain flour/maida,soda and salt with the crumbled khoya and paneer,mix well.

Kala Jamun

  • Start kneading the dough without adding water.Since the khoya and paneer contains moist we no need to add water.If you feel the dough is very dry add just a tbsp of milk.
  • Divide the dough into 2 parts and add yellow food colour to one part and knead well,reserve it for stuffing.

Kala Jamun

  • Make the yellow dough into small balls.Then flatten the white dough,keep the yellow in the middle,close it.Make gooseberry sized balls.If you don’t want to add colour then simply make small balls and fry it.

Kala Jamun

  • Heat the oil in pan at medium heat.
  • Drop the balls slowly and deep fry the balls and take it out from oil.

Kala Jamun

  • Meanwhile make the sugar syrup by boiling the water and sugar,till the sugar dissolves and then add the cardamom powder.Switch off the stove.Add the rose essence finally.
  • Add the deep fried Jamuns into the syrup.Let the jamuns to soak for min 3 hours because the outer layer of the kala jamuns are more crispy than the normal jamuns so it takes time for soaking.

Kala Jamun

 After 3 hours serve the chilled Kala JamunsSmile

 Kala Jamun

 See how it looks inside,Yummy??? Do try this yummy sweet for diwali.

 Have a happy weekend!!!

Hi, welcome to premascook.com! My name is Prema and I am the cook, baker, writer, photographer, and publisher of this site.Cooking and cuisine have always been at the heart of fine living, celebrating the community and its efforts. A meal has never been anything to take for granted in my life and this blog is a greater reflection of that simple idea.

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39 Comments

  18. Prema this recipe is so perfect and love the dark color of the jamuns, too cute. I have always wanted to do kala jamuns and its hard to find a good recipe, thank u for sharing it 🙂

    Reply

  29. Wow Love this and urs look super tempting…When I was a kid dad used to get this coated in crystal sugar…Even though I have eaten it many times after that..whenever I see this that is the first image that comes to my mind…Superb dear..

    Reply

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