If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun.  So, a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical variations & differences of these Sweets. Gulab Jamun, Makkan Peda, Kala Jamun, Pantua, Lyangcha etc., though most of these sweets, at a look, can be deceiving and you would misinterpret it to be the same old Gulab Jamun (So is the popularity of a Gulab Jamun worldwide).  They have slight variations in ingredients, taste, texture, flavour & taste.

    Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own. These sugar dipped rounds made of khoya/paneer are, one of the most loved Bengali sweets and have captured a unique place in our hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.

    Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown.  But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough.   The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour.  And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too.  Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour.   Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.

Tips to remember while making Kala Jamuns: 

KALA JAMUN

CHENA:

• Fresh Paneer/Chena yields you with a better texture.  
• You can use Paneer but freshly made Chena works better. Fresh Chena tends to retain some moisture.
• Chena is nothing but fresh cheese curds that we get after curdling the milk.
• For Chena, the process is the same as for making Paneer.  But, just stop at the stage when the milk curdles. Drain in a muslin cloth, squeeze water and use in the recipe. You may need to curdle around One litre of milk for this amount of Chena.
  
• Paneer is what we get once it is left to set.
• Once you set it, then it’s called Paneer.

For How to make Paneer, Click here...

KHOYA/KOVA/MAWA:

• Use soft Khoya for the recipe.  
• Sweetened Khoya also suits well for Kala Jamuns helping you to get the desired dark brown coloured Kala Jamuns. 

For How to make Khoya/Mawa, Click here...

KALA JAMUN DOUGH:

• We need a soft and smooth dough for Kala Jamuns.
• Fresh Chena and soft Khoya helps you t get soft dough.
• I didn’t add any milk while kneading the dough, the moisture  from the Chena and Khoya was more than enough to knead a soft dough.

FRYING:

• Fry Kala Jamuns on a medium-low flame.
• What you need is evenly cooked and coloured Jamuns with a crispy exterior.
• Frying them on a high flame can darken the Jamuns leaving the centres under cooked.   And also it hardens the Jamuns. 

SUGAR SYRUP:

• For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
• The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
• Make sure the sugar syrup is warm when you add the fried Jamuns to it. 
• Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.

HOW TO MAKE KALA JAMUN - KALA JAM

KALA JAMUN

INGREDIENTS :

For  Kala Jamuns/Kala Jam:

For Sugar Syrup:

For Garnishing:

METHOD:

For Kala Jamuns/Kala Jaam:

• Grate the Paneer/Chenna and mash well until there are no lumps.
• Take Khoya/Mawa in a bowl and mash it well until there are no lumps. 
  
• Whisk All-purpose Flour, Ghee, Cardamom Powder, Salt & Baking Soda in a bowl and mix it along with Paneer & Khoya.
• Mix all the ingredients well until there and no lumps and has a fine texture
• Knead the dough suing your palms until you get a soft texture.
• The dough should not be crumbly or dry. If the dough is dry sprinkle a bit of milk and knead it until soft.
  
• Leave the dough aside for about 10 Minutes. 
• Divide the mixture into 18-20 equal-sized balls. 
• If you prefer to stuff the Kala Jamuns, stuff it up at this stage and than roll it out into balls. 

For Frying the Kala Jamuns:

• Meanwhile, heat Oil/Ghee, reduce the flame to medium-low.
• Add the Jamuns and fry them until they turn into dark brown or slightly blackish.
  
• Toss them frequently in the oil to get an even colour.

Soaking the Kala Jamuns in Sugar Syrup:

• Remove the Kala Jamuns from the oil with a slotted spoon and immediately drop them into the Sugar Syrup.
• Let the fried Kala Jamuns soak in the sugar syrup for at least 2-3 hours.
• Garnish the Kala Jamuns with slivered Almonds or Cashew Nuts or Pistachios.
• Serve Kala Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.

 For Sugar Syrup:

• Add Sugar and Water, in a heavy-bottomed pan.
• Keep this on a low flame and stir well until the sugar dissolves completely.
• Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup. 
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This step is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame at low. Remove all the floating dirt & then strain the syrup using a strainer.
• Stir in Cardamom Powder.
• STICKY SYRUP: For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
• The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it or thicken it.

KALA JAMUN

NOTES:

• If there are lumps while mixing the flour and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
• Lumps will affect the texture of the Kala Jamun. They will not be soft.
• The moist from Paneer & Khoya is more than enough to knead it into a dough.
• If you feel that the dough is dry, sprinkle a bit of milk and knead it until soft.
• Deep fry the Kala Jamun on a medium-low flame.
  
• Soak all the Kala Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't overcrowded.
• For Pantua recipe, use the same ingredients & roll it out into balls.  But fry it on a medium-low flame untilit turns into golden bown in colour.
• For Lyangchs recipe, use the same ingredients & roll it out into balls, then make cylindrical shape out of it and fry it on a medium-low flame until it turns into golden bown in colour.
• Some Kala Jamun recipes are made with Stuffings in it.  If doing so, stuff the jamuns with  finely chopped CashewNuts/Almonds/Pistachios, add a few Saffrom strands soaked in 1/2 a teaspoon of milk to it and mix it along with the nuts.
• Use just a small amount of finely chopped Nuts to stuff each Kala Jamun. You may need about 2 tablespoons of stuffing for the whole batch.
  
• For the stuffing use any one Nut or mix different nuts of your choice.

*TIPS & TRICKS :