• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » RECENT POSTS » Kala jamun, easy kala Jamun

Kala jamun, easy kala Jamun

November 13, 2020 by Raks Anand Leave a Comment / Jump to Recipe

kala-jamun-recipe

Kala jamun, easy version with instant gulab jamun mix. Easy sweet yet special version for Diwali. Full video post.

I had two packs of instant gulab jamun mix. Just got it because it was really tempting, so thought I would make it for Diwali. But I was thinking why not try another version which I have not tried before. But in short cut version by using the instant mix. Last year too I made one with gulkand, this year thought of trying the kala jamun.

kala-jamun-diwali-special

I adapted the recipe from Vahchef. But with instant mix. Wanted a stuffed version and tried. But could not define the layers as I made the outer layer thin. So if you are also trying the same, make sure to stuff inside very less and outer layer bigger. This way the inside stuffed colour will be looking prominent. I wanted to try again, but to be honest, I am already too much guilty for all the sweets I am making in the name of blogging.

So thought to go ahead and post.

✨Wishing all my readers a very Happy, healthy, prosperous and safe Diwali ✨

kala-jamun-recipe
Print Pin
5 from 1 vote

Kala jamun

Kala jamun, easy version with instant gulab jamun mix. Easy sweet yet special version for Diwali. Full video post.
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 4 hours
Total Time 4 hours 40 minutes
Servings 12
Cup measurements

Ingredients

  • 1 pack Instant jamun mix 200 gm
  • Oil/ ghee to deep fry
  • 3 cups sugar
  • 1 & 1/2 cups water for syrup
  • 2 cadamom powdered

For coloured stuffing

  • 2 drops food colour
  • 5 strands saffron
  • 1/8 tsp rose water
  • 1/2 tsp sugar
  • few drops milk to soak saffron

Instructions

  • First soak saffron in luke warm milk. Dissolve and set aside.
  • Take jamun mix in a mixing bowl. Break any large lumps in it.
  • Add water little by little and gather the mix to make a soft dough.
  • Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.
  • After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it.
  • Mix well to incorporate the colour evenly.
  • Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers.
  • Keep covered. Take plain dough and flatten, make shallow bowl, stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.
  • Shape is your choice but I rolled in oblong shape. Repeat to finish.
  • Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.
  • Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.
  • Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.
  • Once blackened in colour, drain over the paper towel. Repeat to finish.
  • Prepare sugar syrup by heating sugar, water and simmer for 8 mins.
  • Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.
  • Add fried jamun immediately. Let it soak over night for best results.

Video

Notes

  • You will be convinced and taking out the jamun before it is turned deep dark coloured, but patiently do it to justify the name.
  • If syrup is not thick enough (sticky) then it will make the jamun taste bland and look also watery.
  • On the other hand, if syrup is too thick, it will crystalize. You can opt to add few drops of lemon juice to prevent crystallization, but only up to an extent. If you boil in high heat longer, it will start to crystalize.

Kala jamun method:

  1. First soak saffron in luke warm milk. Dissolve and set aside.
    step-soak-saffron
  2. Take jamun mix in a mixing bowl. Break any large lumps in it.
  3. Add water little by little and gather the mix to make a soft dough.
    step1-dough
  4. Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.
  5. After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it. Mix well to incorporate the colour evenly.
    step2-divide
  6. Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers. Keep covered. Take plain dough and flatten, make shallow bowl.
  7. stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.
    step4-stuff
  8. Shape is your choice but I rolled in oblong shape. Repeat to finish.
    step5-roll
  9. Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.
    step6-fry
  10. Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.
  11. Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.
  12. Once blackened in colour, drain over the paper towel. Repeat to finish.
    step7-darken
  13. Prepare sugar syrup by heating sugar, water and simmer for 8 mins.
  14. Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.
    step1-sugar-syrup
  15. Add fried jamun immediately. Let it soak over night for best results.
    step8-dunk kala jamun

The texture of kala jamun is so different from the regular one. Do try it!

kala-jamun

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: JAMUN RECIPES, RECENT POSTS Tagged With: diwali sweets, gulab jamun

Previous Post: « Moong dal halwa, Diwali sweets recipes
Next Post: Mullangi thuvaiyal, radish thogayal recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Instant pot masala pasta, Indian style one pot pasta
  • Pepper cumin rice, milagu jeeraga sadam
  • Coconut milk sweet pongal, Instant pot pongal recipe
  • Hotel sambar, Instant pot hotel sambar
  • Bhindi Do Pyaza, Stir fried okra

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • MICROWAVE CHOCOLATE CAKE (SINGLE SERVING)
  • Eggless doughnut recipe, Basic donut, soft & light
  • Recipe index
  • Adai recipe, How to make adai
  • Instant pot masala pasta, Indian style one pot pasta
  • Easy rasam recipe, How to make rasam
  • Appam recipe without yeast, How to make appam
  • Medhu vadai, Ulundu vadai recipe - With video
  • Indian lunch menu ideas
  • Godhumai rava upma recipe, Wheat rava upma

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies