Tuesday, October 26, 2010


Anyone familiar with Indian cuisine has tasted or at least know Gulab Jamun- those delicious, golden, melt in your mouth dumplings (for lack of other description) floating in honey flavored syrup. Well, Kala Jamun is the dark rich cousin, slightly more complicated to make but just as delicious. Kala jamun literally means black jamuns, named after their namesake fruit.

This recipe is made using an instant Jamun mix, a short cut method, just like all my other recipes. Just a few things to remember to get perfect Kala Jamuns- make it atleast a couple of days ahead so they get a thorough soak and have patience as they need to be fried twice


1 pack instant Gulab Jamun mix

1 tsp sugar

½ tsp cardamom powder

5 tsp milk (or as needed)

15 raisins (optional)

Oil for deep frying

For Syrup:

2 cups sugar

1 ½ cup water

½ tsp kewra water

Dessicated coconut (optional)

Sieve the jamun mix to remove all lumps and make a dough using just enough milk and making sure not to knead, but just mix until a ball is formed. Cover with a damp cloth and rest for 5 minutes. Meanwhile heat oil on a medium flame. In another large saucepan, heat the sugar and water and bring to a boil. Reduce heat to low and add kewra water.

Take ¼ of the dough and knead in the cardamom powder, sugar and divide into 15 tiny rounds. (Optional- insert a raisin into each one and make rounds). Divide the rest of the dough into 15 rounds. Flatten each one, place the smaller round in the center, cover and pinch together the ends and roll into smooth balls. Keep covered until all are done. Deep fry all the 15 jamuns on a medium heat until they turn golden brown. Remove, drain and refry them till they turn purpulish black in color. Remove from oil and add directly into the warm sugar syrup. Let soak for atleast 4 hours or more. Remove from the syrup and roll into dessicated coconut and serve.