Kala Jamun with Instant Mawa

Name: Kala Jamun with Instant Mawa
Total time: 3600 s
Yield: 15 pieces
Cuisine: Indian
Ingredients: For Mawa:; 1tbsp ghee; ½ cup milk; 1/4cup thickened cream; 1cup milk; For Sugar Syrup:; 1cup sugar; 1cup water; 3 , cardamon(powdered); ½ cup chena (crumbled) 1cupmawa; 1/2 cup maida,pinch baking soda,; 1-2tbsp milk if required; as required Oil/ ghee for frying For Stuffing:; 2 tbsp each chopped almonds Cashews; ,1tbsp saffornwater,; pinch yellow food color,; 2 tbsp mawa

pragya bharti @pragya11

Kala Jamun is an exotic sweet recipe prepared with milk solid known as khoya/mawa. This kala jamun made at home gives you wondrous feeling of biting into a gulab jamun but in a more handy form. Typically, gulab jamun /kala jamun is prepared with khoya which is prepared by evaporated milk, but in this recipe instant mawa is prepared by milk powder. Basically, this recipe is very much similar to gulab jamun recipe, however the jamun’s are roasted till dark or black in colour.

pragya bharti @pragya11

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Ingredients

1 hour

15 pieces

For Mawa:
1tbsp ghee
½ cup milk
1/4cup thickened cream
1cup milk
For Sugar Syrup:
1cupsugar
1cupwater
3, cardamon(powdered)
Few SaffornStrands For Kala Jamun
½ cupchena (crumbled) 1cupmawa
1/2 cupmaida,pinch baking soda,
1-2tbsp milk if required
as required Oil/ ghee for frying For Stuffing:
2 tbsp each chopped almonds Cashews
,1tbsp saffornwater,
pinch yellow food color,
2 tbspmawa

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Steps

1 hour

1

Firstly, we will prepare mawa. Take a large non-stick Pan heat ghee and add milk to it and mix well.
2

Now add milk powder, mix continuously keeping the flame on low to medium.
3

When the mixture starts to thicken & starts separating from pan turn off the flame. Mawa is ready, keep it aside.
4

Now we will prepare sugar syrup, for it take a deep pan and to it add water and sugar and get it to a boil.
Simmer it for 3-4 minutes till the sugar syrup turns slightly sticky. Add cardamon few saffron strands cover & keep it aside.
5

Mash the chena till it forms a smooth dough. do not over knead as it releases oil and makes jamun hard. Make sure that the dough should be smooth enough without any paneer particles.
6

To it add prepare mawa (leave around 2 tbsp of mawa for stuffing), Maida & pinch of soda. Mix all together and make a smooth dough without kneading much.
For stuffing in a bowl take 2 tbsp of instant mawa, to it add chopped nuts saffron water & colour.
Mix well & prepare 15 tiny balls out of it.
7

Further divide the mawa dough into 15 equal portions and make ball out of it.Further divide the mawa dough into 15 equal portions and make ball out of it.
Take a ball flatten in between palms and place
8

The stuffing in between. Cover & seal the balls properly.
Make sure there are no cracks on balls. else there are chances for jamun to break while frying.
Heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
Fry the balls on low flame stirring in between.
Fry till the balls turns black. drain and keep aside.
Immediately, drop the hot kala jamuns into hot sugar syrup else jamuns won’t absorb syrup, results hard jamuns.
9

Cover the lid and rest for 1-2 hours. flame should be turned off.
Finally, the kala jamuns have doubled in size & ready to serve.
10

NOTE:
Firstly, Maida is binding agent so if the jamuns break while frying, add a tsp more Maida and knead well. So always try with one ball 1st.
Drop the hot jamuns into hot sugar syrup else jamuns won’t absorb syrup, results to hard jamuns.
If required little milk can be added while making the dough of mawa & chena.
Grease your hands with ghee to make crack free kala jamuns.
Stuffing is optional.
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