Dry Jamun and Kala Jamun Recipe

Myself and my husband are big fan of gulab Jamun. Specially my husband can have gulab jamun any time of the day.  I use to prepare gulab jamun with the ready mix we get in the Indian stores, but after searching on the web I came to know we can even prepare jamuns from milk powder and maida(all purpose flour). I tried it and it was big hit. Gulab Jamun’s were very soft and delicious in taste.

  

We both like Dry Jamun and Kala Jamun. I took basic recipe of Gulab Jamun and tried to prepare Kala Jamun and Dry jamun. the taste was soooo good. they got over in seconds.. Here I am sharing the delicious Dry jamun and Kala Jamun recipe..

Basic Jamun recipe:-                                          

·         1 cup non-fat milk powder

·         1/4 cup All Purpose flour (plain flour, maida)

·         3 tablespoons room temperature unsalted butter

·         1/4 cup room temperature whole milk

·         Pinch of baking soda

·         1 3/4 cup sugar

·         1 1/2 cup water

·         4 coarsely grounded cardamom seeds

·         1 tablespoon sliced almonds and pistachio

·         Oil for deep-frying

Preparing sugar Syrup:-

1.        In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.

2.        Let the syrup boil for a minute then remove it from the heat.

3.        Stir the syrup until the sugar is dissolved.

4.        Set the syrup aside.

My variation for the above recipe:-

Extra ingredients used for the variation:-

·  Pinch of any food colour of your choice

·  ¼ tsp of sugar

·  Desiccated coconut-1/2 cup                                                                                                                                                       

 Method:-

·      Divide the dough in two parts(separate ¼ of the dough)

·      For the small portion of the dough add¼ tsp of sugar, pinch of any food colour mix it and keep it aside for       some time. Sugar added will caramelise and give nice colour to the jamun.

·      Now make the small balls of colured dough.

·      Take a little bigger ball form the other portion of the dough, and put the small coloured ball inside bigger one.

·      Repeat the process for the remaining dough.

·      Fry those balls in a oil/ghee with medium temperature.

·      Keep the fried balls to cool for some time and fry them again to get the dark colour.

·      Once you get the dark brown colour remove them from the oil and allow them to sit outside for 5 minutes.

·      After 5 mins add them to the sugar syrup which should be hot.

·      Soak them for 5-6 hours to absorb the syrup.

·      Once they have absorbed the syrup they will be very soft and dark brown in colour.

·      Take them out of the sugar syrup and roll them in desiccated coconut, so that the Kala Jamun’s will be coated all over the surface.

·      This will make very nice presentation.

Purpose of adding colour is for good presentation. Which is optional. It looks very pretty  in the centre of the jamun. I added orange colour because its my husbands favourite colour, you can add your choice of colour.