vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kala Jamun Stuffed

PHILIPS AIR FRYER KALA JAMOON

Philips Air Fryer Kala Jamoon

This guilt free kalajamoon is prepared with very less amount of oil in an airfryer which ...

PALA PANIYARAM

Pala Paniyaram

This is a famous sweet dessert recipe of Kerala....

MANGO SPONGE CAKE

Mango Sponge Cake

Cake is a form of sweet dessert that is typically baked. The mango cake is summer special...

RAVA LADOO

Rava Ladoo

Rava ladoo is a traditional Maharashtrian sweet. This is a festive recipe prepared especi...

Mango Kalakandh

Mango Kalakandh

Kalakand, an exquisite milk-based sweet preparation is an interesting process. Concentrat...

PUMPKIN HALWA WITH APPLE

Pumpkin Halwa With Apple

An excellent amalgamation of pumpkin halwa with apple sauce that pricks your taste buds w...

Kala Jamun Stuffed Recipe, chahna Meetha , How To Make Kala Jamun Stuffed Recipe

Kala Jamun, a dark brown color jamuns coated with desiccated coconut powder is a variation to normal gulab jamuns which are larger in size when compared to the gulab jamuns and also much tastier.

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... Read More..

About Recipe

Panir methai, inippu, Poneer chehna Misti

How to make KALA JAMUN STUFFED

(22 ratings)
44 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
KALA JAMUN STUFFED
Author : Vahchef
Main Ingredient : Khova
Servings : 4 persons
Published date : October 28, 2017


Ingredients used in KALA JAMUN STUFFED
• Khoya - 200 grams.
• Paneer - 50 grams.
• All purpose flour - 30 grams.
• Soda - 1 pinch.
• Sugar - 1 cup.
• Cardamom powder - 1/2 tea spoon.
• Sooji - 20 grams.
• Pistachio - 10 grams.
• Almonds - 10 grams.
• Saffron water - 2 tablespoons.
• Oil - to fry.
Method:
  • In a bowl add grated khoya, paneer, all purpose flour, soda, sugar, cardamom powder, sooji and mix it gently.
  • Add a little bit of water and make it into a dough and knead the dough well.
  • Take a small bowl add soaked and chopped pistachio, almonds, saffron water and a small portion of dough mix it well.
  • Divide the white and colored dough into equal portions.
  • Take the white dough spread it then stuff the colored dough into it and close make a bullet shape, repeat the same process for entire dough.
  • For sugar syrup: take a pan add sugar and some water and bring to boil, and boil till syrup is one string consistency.
  • Once all the jamuns are ready, heat oil and fry on a low flame till they are golden brown.
  • Add these jamuns to hot sugar syrup soak for at least 30 minutes.





Cooking with images Paneer madhur, Paneer Cheese , Tali 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.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

jaystevens137 Posted on Mon Oct 27 2014

Yum!!?

Reply 0 - Replies
profile image

Mariam Mazher Posted on Mon Oct 27 2014

Y paneer??

Reply 1 - Replies
profile image

Mariam Mazher Posted on Mon Oct 27 2014

Reply 0 - Replies
profile image

Uday Kumar Gudla Posted on Mon Oct 27 2014

Nice?

Reply 0 - Replies
profile image

Rabeenazeeh Posted on Mon Oct 27 2014

What is this cowa and suji you r talking about?! Pleae decide wether you r makin a video in english or in hindi!?

Reply 0 - Replies
profile image

candycake2000 Posted on Mon Oct 27 2014

great video. but what about the recipe? pls inform the qty of the ingredients in the video itself. it is very difficult to search for the recipe. thanks?

Reply 0 - Replies
profile image

Dhanalakshmi P Posted on Mon Oct 27 2014

Hi ChefCan you post some videos on sugar free sweets. I like to know how to make sugar free laddu. Thanks.?

Reply 0 - Replies
profile image

Thilarhema Posted on Wed Oct 29 2014

Mmmmm!What a mouth watering recipe!?

Reply 0 - Replies
profile image

Sharuna S Posted on Wed Oct 29 2014

My mosttttttt favvvvvvv thanks for d post ?

Reply 0 - Replies
profile image

Zari Noorist Posted on Thu Oct 30 2014

I can't find the recipe in your website. I searched your website but all you get is gulab jamun. Please post the recipe.?

Reply 0 - Replies
profile image

Khokon Mimi Khan Posted on Thu Oct 30 2014

did you stop posting recipes, chef? it was really great if you could've mentioned the amount of sugar and water that means the measurement of those 2 items. and i want to know the temperature of the sugar syrup or do i need to boil those kalajamu

Reply 0 - Replies
profile image

yuvi Posted on Wed Nov 05 2014

Chef..once u said. .u ll tell us a lot abt bakery, cakes, different kinda icings .v r waiting ..chef. pls share?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter