kala jamun vs gulab jamun recipe kala gulab jamun recipe

Craving something sweet, decadent, and a little bit different? Get ready to tantalize your taste buds with Kala Gulab Jamun! These dark, luscious spheres of deliciousness are a delightful twist on the classic Indian dessert. Forget everything you thought you knew about Gulab Jamun; this version boasts a rich, caramelized flavor that will leave you wanting more.

Kala Gulab Jamun Recipe

Imagine biting into a warm, syrup-soaked ball that’s slightly crispy on the outside and incredibly soft and spongy on the inside. The dark color hints at the intense flavor within, a deep, almost coffee-like sweetness that perfectly complements the floral notes of cardamom and rosewater. Are you ready to embark on this culinary adventure? Let’s dive in!

Before we begin, let’s gather our ingredients. Don’t worry, you likely have many of these pantry staples already!

Ingredients:

• For the Gulab Jamun Balls:
  • 1 cup Milk Powder
  • 1/4 cup All-Purpose Flour (Maida)
  • 1/4 teaspoon Baking Soda
  • 1 tablespoon Ghee (Clarified Butter)
  • 2-3 tablespoons Milk (or as needed to form a dough)
  • Oil or Ghee for frying
• For the Sugar Syrup:
  • 1 1/2 cups Sugar
  • 1 1/2 cups Water
  • 1/4 teaspoon Cardamom Powder
  • A few strands of Saffron (optional)
  • 1 teaspoon Rosewater (optional)
  • 1/2 teaspoon Lemon Juice

Instructions:

1. Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves completely. Add cardamom powder, saffron (if using), rosewater (if using), and lemon juice. Simmer on low heat for about 5-7 minutes, or until the syrup slightly thickens. The syrup should be sticky to the touch but not too thick; it should be able to coat the back of a spoon. Set aside.
2. Make the Dough: In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add ghee and mix well with your fingertips until the mixture resembles breadcrumbs. Gradually add milk, a little at a time, and mix until a soft, smooth dough forms. Be careful not to over-knead the dough. It should be pliable and not sticky.
3. Shape the Gulab Jamun: Divide the dough into small, equal-sized portions. Roll each portion between your palms to form smooth, round balls. Make sure there are no cracks on the surface, as this can cause the Gulab Jamun to break apart while frying.
4. Fry the Gulab Jamun: Heat oil or ghee in a deep frying pan over low heat. Gently drop a few Gulab Jamun balls into the hot oil. Fry on very low heat, turning occasionally, until they are golden brown and cooked through. This process will take some time (around 15-20 minutes), but frying on low heat ensures that the Gulab Jamun cook evenly from the inside out. For Kala Gulab Jamun, fry a little longer to achieve a darker, almost black, color.
5. Soak in Syrup: Remove the fried Gulab Jamun from the oil and immediately transfer them to the warm sugar syrup. Make sure the syrup is warm, but not boiling. Let the Gulab Jamun soak in the syrup for at least 2-3 hours, or preferably overnight, so that they can absorb the syrup completely.
6. Serve: Serve the Kala Gulab Jamun warm or at room temperature. Garnish with chopped nuts or a drizzle of cream, if desired. Enjoy!

These Kala Gulab Jamun are best enjoyed fresh, but they can be stored in the refrigerator for up to a week. Be sure to reheat them gently before serving. Get ready to impress your friends and family with this unique and delicious dessert. Happy cooking!

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Kala gulab jamun recipe. kala gulab jamun recipe