Kala Jamun

I am not a great fan of sweets. But if I have to name one sweet that I always loved, it would be definitely jamuns. I love the fresh jamuns which are a bit crispy but have soaked the sugar syrup well. I had seen the dry jamuns before, but never actually tried making them. But when one of my reader requested for it, I just gave it a try and the result was amazing.

I could get khoya/mawa here easily. But this can also be made by boiling milk for a very long time, mixing continuously till it solidifies. Easy methods of making this at home can be found at bawarchi or Vaishali’s happy burp.

This was my first attempt at making jamuns at home. Before this I had always used the ready made jamun mix for making them. I did not get very good looking jamuns, but they had amazing taste. I got this recipe in an old Kannada weekly. Aayi made very good jamuns at home, will post her recipe some other time.

Ingredients:
Khoya/mawa 1 cup
Maida/all purpose flour 1/4 cup
Cooking soda a pinch
Sugar 3/4 cup
Ghee for deep frying
Milk
Raisins(optional) 1 tea spn

Method:
Mix khoya, maida and soda with very little milk. Make balls of desired shape and size (I made them small).

Keep one raisin each in all the balls.
Heat ghee and deep fry the balls on a low flame. (Be very careful while handling the jamuns. They break very easily).Take out, let them cool for 5-10mins.

Then put them in sugar syrup. (I was lost my patience after frying few of them, so few of them were broken :().

Keep the jamuns in syrup for around half an hour to one hour. Remove from the syrup and store.

Sugar syrup: Add 2-3 tbl spn of water to 1 cup sugar and heat on a low flame. Boil till the sugar turns to one-thread consistency.

Preparation time : 30mins

PS: Most of the recipes I found on the internet had paneer in them, but I used the no-paneer recipe from the weekly.

20 Comments

  1. Shankari October 11, 2006
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