Every Deepavali, I always try to push myself to make a new sweet or savory recipe that I have never made before. This year I decided to make kala jamun. To most people it is very simple process to make gulab jamun or kala jamun but not for me. I have tried making gulab jamun in the past year and tried out a bunch of recipes. I could not get close to what I wanted without the use of koya. I would always have some issues with the taste or the appearance. This Deepavali, I wanted to make kala jamun and with the input from Madhavi (my sister's friend), I was able to use a different ingredient and come up with some tasty kala jamuns. It was simple in the end and got a lot of approval from friends and family. Next time if you want to make kala jamuns for a party or celebrations you can rest assured that this one will work. I started making one portion and was amazed at my results that I decided to make 3 portions of the same recipe to share with my family. Allow them to soak in the syrup, cool and refrigerate them before serving.
Measuring cups and spoons
Heavy bottom pan
Ingredients: ( Makes 15 Kala Jamuns)
Milk Mava Powder - 1 cup (available at the local Indian store)
Self Raising Flour - 2 tbsp ( note: If you cannot find self raising flour add 1 and 1/2 tsp baking powder to 1 cup of all purpose flour/maida, mix and keep)
Rava/Cream of Wheat - 1 tbsp
Sugar - 2 tsp
Ghee - 2 tsp
Ricotta Cheese - 2 tbsp
Milk - 2 tbsp
Saffron - 1 pinch
Elachi/Cardamon - 4 pods
Rose Water - a few drops (optional)
Sugar - 2 cups
Water - 3 cups
1. In a large bowl add mava powder and self raising flour mix well. Add sugar and rava and mix well.
2. Add ghee and mix well, then add ricotta cheese and milk and mix well to form a stiff dough.
3. Heat oil in a wok on medium heat.
4.Heat a heavy bottom pan with sugar and water. Allow it to melt and then reduce the heat to low.Add saffron, rose water and elachi powder to it.
5. Split the dough into 1 portions and make balls first by pressing one portion between the palms and then allowing it to form a ball.Make sure the surface is smooth and crack free.
6. Drop a small bit of the dough into the oil. It must take its time to rise up to the top. Keep splashing some oil on the kala jamun without touching it.
7. The kala jamun must be almost black in color.Remove from oil drain and add to sugar syrup. Allow it to soak and then let it sit for a few hours until it absorbs the syrup. Store in a container.
Note: Use the same recipe without sugar in the dough to make Gulab Jamun.