For the fourth day, here is a sweet which has been in my to do list for long. Ever sice I started blogging, I wanted to try these dry kala jamuns, but never got an occasion for that. This Indian milk sweet theme fitted it perfectly and so I noted it down on my board. Kala jamuns are as the name suggests very dark in colour and are not served with syrup like the regular gulab jamuns. These are on the drier side without any syrup dripping from it. That is what makes it more tasty. When I was a kid, I used to love that sugar syrup more than the jamuns and I used to drink it after relishing the jamuns. But now, I couldn’t even think about that with out my teeth aching. So nowadays, I prefer these types of dry sweets which are not overly sweet.
I selected to follow the recipe from Manjula’s Kitchen. The original recipe asks for whipping cream, but I used Amul low fat cream. And also I used my soft paneer which I use for milk sweets. You can look at the procedure on my Soft Paneer post. I don’t know what went wrong, but the liquid content in the dough was too much. So I added some extra paneer and flour to compensate it, but still I had a very sticky dough. just popped it into refrigerator and allowed it to firm up a little before shaping. If you are following the recipe, add cream little by little until you get a slightly sticky dough. After 10 minutes of resting the dough will be perfect for shaping. But if the dough is quite loose, you know what to do now. Just refrigerate and then shape.
While deep frying the jamuns, you need to maintain very mild heat. Other wise the outside of the jamuns will become dark fast while the inside is still raw. I have my usual gulab jamun recipe made with mawa which turns out incredibly soft. These milk powder jamuns don’t come upto that much softness. But still we all loved the pistachios filled jamuns so much. It was just gone in a day. Next time while making kala jamuns, let me try my gulab jamun recipe. If it turns out better than this, I will share the recipe here..
Recipe Source : Manjula’s Kitchen
For The Jamuns:
Milk Powder – 1 cup
Maida / All Purpose Flour – 1/4 cup
Soft Paneer – 1/4 cup
Baking Soda – 1/8 tsp
Cream – 1/3 cup – 1/2 cup
Oil To Deep Fry
For The Filling :
Pistachios – 2 tbs
Warm Milk – 1 tsp
For The Sugar Syrup:
Sugar – 1 1/2 cups
Water – 1 cup
Cardamom Powder – 1/2 tsp
In a bowl take paneer and knead it until smooth. Mix together flour, milk powder and baking soda.
Add cream little by little and make a soft slightly sticky dough.
Cover and set aside for 10 minutes.
Heat sugar and water and bring it to boil.
Add cardamom powder and set flamer to medium.
Let the syrup boil until it is sticky. No need to see the consistency for this. Just a sticky syrup is fine.
Take a big lemon sized portion of the dough and mix with pistachios and milk.
Divide it into 12 equal portions.
Divide the dough into 12 equal portions.
Roll the dough into a ball, and press to form a small depression in the middle.
Place the filling inside and close it carefully.
Heat oil on medium low and deep fry the balls on low heat until they are dark brown or nearly black.
Remove from oil and set aside.
Heat the syrup until it is nicely hot.
Drop the fried jamuns inside and set aside for 30 minutes.
Remove the jamuns from the syrup and place on a serving plate. It may look sticky but after a while the syrup will dry out.
When the jamuns are still sticky, garnish them with chopped pistachios.