Instant Kala Jamun

Name: Instant Kala Jamun
Total time: 2100 s
Yield: 60-70 pieces
Ingredients: 500 grams Gulab Jamun premix; 1 1/2 cups milk (about 355 ml); 1 pinch yellow food coloring; as needed Cashews, almonds, and pistachios; 2.2 pounds sugar (1 kilogram); as needed Water; 1 pinch saffron

Kanchan Kamlesh Harwani @Kanchan1520

Godhra

Kala Jamun is one of the most popular Indian sweets, also known as Kala Jam. Kala Jamun and Gulab Jamun are made in a similar way, but Kala Jamun has a slightly firmer and darker outer layer. They are crisp on the outside and filled with dry fruits and syrup inside. Kids especially love Gulab Jamun and Kala Jamun, so this recipe is perfect for them.

Kanchan Kamlesh Harwani @Kanchan1520

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Ingredients

35 minutes

60-70 pieces

500 gramsGulab Jamun premix
1 1/2 cupsmilk (about 355 ml)
1 pinchyellow food coloring
as neededCashews, almonds, and pistachios
For the syrup:
2.2 poundssugar (1 kilogram)
as neededWater
1 pinchsaffron

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Steps

35 minutes

1

First, take the premix flour and set aside a small portion. Gradually add milk to the remaining flour and knead into a soft dough. Cover and let it rest for a while.
2

For the stuffing, mix the reserved dough with yellow food coloring and chopped dry fruits.
3

Take a portion of the dough, fill it with a little stuffing, and shape into balls. Place the balls on a damp cloth, cover, and set aside. Meanwhile, prepare the syrup.
4

Fry the balls in oil or ghee over very low heat until golden brown. Immediately place them in the syrup and let the Kala Jamun soak for 7-8 hours or overnight before serving.
5

To make the syrup, add sugar and enough water to a deep pot so the sugar is just covered. Bring to a boil and add saffron. You don't need to make a thread consistency; just cook until the syrup is slightly sticky, about 5 minutes, then turn off the heat.
6

Note: The syrup for Kala Jamun should be warm. If it cools down completely, reheat it slightly before adding the jamuns.