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Kala Jamun

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Kala Jamun Recipe, Cheeni Shakkar Meetha , How To Make Kala Jamun Recipe

Kala Jamun-Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black.

Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are de... Read More..

About Recipe

Chakara methai, Sakarai inippu, Chini Misti

How to make Kala Jamun

(45 ratings)
75 reviews so far
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Kala Jamun
Author : Vahchef
Main Ingredient : Sugar
Servings : 2 persons
Published date : December 15, 2016


Ingredients used in Kala Jamun
• Cardamom powder - 4 number.
• Sugar - as required.
• Oil - as required.
• Milk - as required.
• Store bought jamun powder - 1 number.
• Colour - pinch.
• Crush pepper - 1 tea spoon.
• Water - as required.
Method:
  • In a bowl add jamun powder mix will then add milk to make a soft dough keep it a side for 10 minutes.
  • After 10 minutes divide the dough into 2 parts.In one part add crush pepper, greencolour, sugar, cardamom powder mix will and make a small dumplings.
  • Now take the another dough divide into equal dumplings as coloured once.
  • Take the white dough spread it then stuff the coloured dough into it and close make a jamun shape, repeate the same process for the entire dough.
  • Once all the jamuns are ready heat oil fry in a very low flame till they are golden brown then remove and keep it aside.
  • After 5minutes again fry then till they are light black colour. add these in to hot sugar syrup
  • soak for atleast for 3 hours.





Cooking with images Sakhar madhur, Sugar , Sakkare sihi





Articles


Gulab jamun is actually a traditional Asian sweet which is most popular in India, Nepal, Bangladesh, Pakistan and Sri Lanka. It's there at each and every marriage, celebration, birthday and festivals. In brief when you organize any Indian celebration and decide to keep only one sweet, the chances are it's going to be gulab jamun! This lip smacking Gulab Jamun can't replace by any other Indian desserts.

 

Gulab jamun are deep-fried dumpling made from khoya or mava (a thickened blend obtained after boiling milk.) which are dipped in rose flavored sugar syrup generally flavored with cardamom and saffron. Also, the uniformity of gulab jamuns made from Khoya is very smooth that they can literally dissolve in the mouth.  It may also be made using milk powder, usually though khoya can be used to produce this lip smacking sweet.

 

Gulab Jamun are soft, spongy and delectably sweet and so I can bet that I don't know anyone who does not like Gulab Jamuns. Jamun is known as Roseberry in India, because the shape of this sweet is around and rose water is used so it can have a fresh essence, it's famously known as Gulab Jamun.

 

The name Gulab Jamun arises from the Urdu/Persian language where gulab is actually a rose and jamun is a plum like fruit indigenous to South Asia. When these donuts are deep-fried they look like small dark plums and because they are soaked in the rose aromatic syrup, therefore, the Gulab Jamun.

 

Nowadays, Gulab Jamuns can be found in cans and also in other ready-made variations.

 

Types:

 

There are several varieties of   gulab jamun   and each variety contains a unique flavor and look.

 

Gulab jamun will get its brownish by deep frying the khoya or mava, which are dipped in rose flavored sugar syrup.

 

 In other kinds of gulab jamun, sugar is put in the batter, and after frying, the sugar caramelize, provides it with its darkish, almost black color, which happens to be then known as kala jamun or "black jamun". The sugar syrup may be substituted with (a little) diluted maple syrup to get a gulab jamun with a Canadian taste.

 

Nutrients in Gulab Jamun:

 

One gulab jamun ball is the size of a ping-pong ball. Based upon recipe different versions, calories and nutrition specifics will vary, but each ball usually has about 140 calories. a single ball has 135 calories, 7-8 grams’ fat, 8-10 mg cholesterol, 38 mg sodium, 15 grams’ carbohydrates, no fiber and 2 g protein. Because the balls are made using milk, fortunately they are full of calcium; an individual sweet ball has in close proximity to 10 % of the suggested daily value.


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  • profile image
  • Esunshine hope

    •  14  
    •  391  
    •  5  
   2009-06-13

wooooooooow

 
  • profile image
  • wnsabu

    •  14  
    •  391  
    •  5  
   2009-06-13

looks soooooooo yummy....... thanks chef for sharing your treasure :)

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  • tempestenroute

    •  14  
    •  391  
    •  5  
   2009-06-13

whoa....love kala jamun

 

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  • Dirty Rights????

    •  14  
    •  391  
    •  5  
   2009-06-13

wow those look great! love the videos keep it up!

 
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  • BeeRich33

    •  14  
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    •  5  
   2009-06-13

They look like stewed prunes

 
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  • Srividhya Ramamoorthy

    •  14  
    •  391  
    •  5  
   2009-06-13

wow!!! Amazing..

 

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  • Nailpedia

    •  14  
    •  391  
    •  5  
   2009-06-13

Awesome! I am craving these now ...will probably try it tomorrow...

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  • bahamasi

    •  14  
    •  391  
    •  5  
   2009-06-13

nice video

 
  • profile image
  • Sanath A

    •  14  
    •  391  
    •  5  
   2009-06-13

Thank you chef

 

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  • anwarkasi

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    •  5  
   2009-06-14

My mother once bought these for me in India just before she was to take the flig...

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  • bahamasi

    •  14  
    •  391  
    •  5  
   2009-06-14

nice video

 
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  • PannaIka

    •  14  
    •  391  
    •  5  
   2009-06-14

That looks so tasty!

 

 


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