Makes 14 Kala Jamuns
Bring the Paneer out of the fridge and keep it in the kitchen before two hours of actually making the recipe. Paneer should be at room temperature. Grate this paneer in a mixer grinder. Add condensed milk, maida, baking powder and ghee to the grated paneer and run the mixie to get a sticky smooth paste. Transfer the prepared mixture to a bowl and keep it aside for 20 minutes. Do not worry about the stickiness. In the standing time of 20 minutes the paneer would absorb the condensed milk and the mixture would be amenable for making round balls.
Take a bowl and add sugar & water to it. Prepare sugar syrup by placing this bowl on flame. Remove the skins of cardamoms and powder the seeds. When the sugar syrup is boiling, add the cardamom powder and mix well. Place this bowl in a rice cooker in “KEEP WARM” mode to keep the syrup warm.
After 20 minutes the sticky dough becomes manageable to make round balls. Make 14 balls from this mixture. For making balls take sufficient dough and press between palms. Then rub the pressed dough in circular motion to get a smooth round shaped ball. Prepare 7 similar balls.
Heat a pan and add oil to it. To test the right hotness of oil take a small piece of dough and put it into the oil. The dough first sits at the bottom of the pan and then slowly rises to the top—that is the right temperature at which we have to fry the Jamuns. If the dough rises fast from the bottom of the pan, it indicates the oil is overheated. You need to switch off the stove and wait for a while.If you have a thermometer the oil should be 105 degrees centigrade.
Take a slotted spoon and turn the oil to make whirls. Take powdered sugar in a plate. Roll the Jamun balls in the powdered sugar and coat them well. Now slowly add the Jamuns stirring the oil all the while. Stir oil with the slotted spoon without touching the Jamuns when they are just put in the oil. Keep stirring the oil throughout. After few minutes the Jamuns will rise to the top detaching from the bottom of the pan. If required, after a while you may just nudge them a little to dislodge and rise. When they are dark brown (Coffee grain color) in color remove from oil. Keep the Jamuns aside for 3 to 5 minutes before adding them to the warm syrup. Switch off the stove as the temperature of the oil will be more to fry the next round of Jamuns. After 5 minutes add the fried Jamuns to the warm syrup. Stir the cooked Jamuns in intervals.
Now again switch on the stove and make seven more balls. Test the heat of the oil before adding the powdered sugar coated Jamuns. Fry them as mentioned earlier.
Do not crowd the oil pan by adding more balls to the oil while frying. As the balls become double in size ensure free space for the balls to move around. Even if you are left with little dough for the last batch, do not add more balls to the oil. Fry the Jamuns and soak them in warm syrup. Soak all the Jamuns in the syrup and keep this bowl in rice cooker in “KEEP WARM” mode for at-least 2 hours. After 2 hours the Kala Jamuns would be ready to be served. Serve these Kala Jamuns with grated coconut.
Points To Be Noted:
Do not be alarmed with the stickiness of the dough when made. It would be alright in 20 minutes standing time.
Take care of the temperature of the oil. The success of the recipe lies in frying the Jamuns at right temperature. For this all you need is LOTS and LOTS of PATIENCE.
Do not touch the Jamuns while frying till they rise up all by themselves. Otherwise they will stick to the spoon you are using and they lose shape. So just stir the oil without touching the PULI’s. At best nudge them to rise after a while.
Keep the sugar syrup warm till you finish frying all the Jamuns. The best method is to keep the syrup bowl in rice cooker in “KEEP WARM” mode. If you don’t have rice cooker keep it in normal warm closed cooker. After 2 hours of soaking in warm syrup the Jamuns absorb the syrup and become juicy. To test this, cut a Jamun into half and see. If the Jamun is not fried well then you will find a white colored circle in the centre of the Jamun. Such Jamuns will not absorb sugar syrup.
If the oil is too hot the Jamuns would turn to golden color very fast without being cooked inside, forcing you to try the recipe all over once again. Such Jamuns when added to syrup will not absorb sugar syrup. Hence take care not to fry Jamuns in hot oil.
The recipe comes out well if the procedure is strictly followed. Those of you who are young and not weight conscious may fry the Jamuns in Ghee or Vanaspati for enhanced taste.
We coat the Jamun balls with powdered sugar before frying them in oil. When these Jamuns are fried, the powdered sugar on the surface of the Jamuns gets caramelized and thus they get that dark brown (near to black color) color. Thus these Jamuns are known as Kala Jamuns. One can feel a special taste of caramelized sugar with a bite. This is the basic difference between GulabJamuns and Kala Jamuns.
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Kala Jamun is very nice recipe..one thing i like about your
videos is you make them so professionally...chaala mandi, dishes
presentation ki importance ivvaru...kaani mee dishes ni chaala chakkaga
present chestaaru, as they say 'we eat with our eyes first'...keep up
the good work..
June 18, 2009 6:40 AM
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