Kala Jamun Recipe | Tips for Perfect Kala Jamun in home

#kalajamunrecipe,

Full written recipe for Kala Jamun
Prep time: 10-15 minutes
Cooking time: 45-50 minutes
Serves: 16 large kala jamuns

Ingredients:
Chaasni (sugar syrup)
• SUGAR | शक्कर 4 CUPS
• WATER | पानी 3 CUPS
• SAFFRON | केसर 3-4 STRANDS
• ROSE WATER | गुलाब जल 1 TBSP
• GREEN CARDAMOM | हरी इलायची 3 NOS.
• LEMON JUICE | नींबू का रस ½ TSP
Doug
• HARIYALI MAWA | हरियाली मावा 250 GRAMS
• MALAI PANEER | मलाई पनीर 65 GRAMS
• POWDERED SUGAR | पीसी हुई शक्कर 1 TSP
• BAKING POWDER | बेकिंग पाउडर ¼ TSP
• REFINED FLOUR | मैदा 3 TBSP
Method:
• To make the chaasni add sugar & water into a deep pan, set it over high flame & stir until all the sugar dissolves.
• Add all the remaining ingredients of the syrup & let it boil for 4-5 minutes, the syrup shouldn’t become to thick, it should feel slightly sticky when pressed between fingers.
• Once the sugar syrup is cooked set it aside, let the temperature drop on its own. Make sure to keep the syrup warm.
• In a big size thal and add the mawa, if the mawa is little tough, use a grater & great to break down or else you could directly start to cream (mathna) the mawa, using the base of your palm.
• Cream the mawa until its smooth and creamy in texture, there should be no grains in the mawa, you need to do this process for at least 15 minutes or until the entire batch of the mawa is smooth.
• After creaming the mawa, take the malai paneer and grate using a small size hole, you have to cream the paneer as well in the same way as done for mawa, cream it well until its smooth in texture.
• Once they both are smooth in texture, mix well & combine the paneer & Mawa to form a dough, then add the powdered sugar, baking powder & add maida in batches, make sure not to add them all at once, the quantity of maida will differ depending on the moisture level in the paneer and mawa, so just add in batches, you need to add & mix well until it forms like a dough and it starts to leave the parath or thal. This recipe, with this quantity won’t require more than 4 or 5 or 6 tbsp of flour.
• Make sure that you don’t knead the dough a lot otherwise it will start losing all the fats & become greasy.
• Cover & rest the dough for 10-15 minutes & cover with a cloth, by the time you can make the chaashni.
• Once the dough has rested, divide it into equal portions, I have divided them into 22 grams portions which will make 16 kala jamuns.
• Roll the portions into smooth & crack free roundels, make sure you keep them covsre using a damp cloth.
• To fry the jamuns, heat oil in a kadhai until it reaches 150-155° C (moderately hot).
• Also check the temperature of the chaasni, it should remain warm (50 ° C), you can also check by dipping your finger into the chaasni, it should be comfortably warm.
• Swirl the hot oil with a large spoon to create a whirlpool, make sure to do it carefully and not spilling the hot oil over your hands, stir and add the gulab jamun balls but the spoon not touching them or else they may break, take help if required, fry in batches and do not overcrowd the kadhai.
• Fry them on low flame maintaining the temperature and keep stirring so that they get even colour and cook evenly from the inside as well.
• Once they become light golden brown, keep stirring them & continue frying until they become brown.
• Further increase the flame to medium high & fry until they turn dark brown, almost blackish.
• Then remove them from the hot oil using a large spider & dunk them into the warm chaasni, gently press them into the chaasni using a ladke or pour chaasni on top of them.
• Fry the oththe batch similarly & add them to the chaasni as well.
• Let the kala jamuns soak in the chaasni for at least 1 hour, preferably for 3-4 hours, they’ll get even bigger once the soak the syrup properly.
• Serve them with or without chaasni.