Kala Jamoon

Having tried Gulab jammon n number of times, this time something different I wanted to. And guess what? I tried Kala Jamoon for the first time and it was super yum. May be there are many ways but I fell in love with the way Vah Chef prepared Kala Jamoon. He explained the best way and that kept me focused only to his site for kala jamoon that I didn't even try seeing any other recipe on internet.
Here I share the recipe.

  

Ingredients:
Makes 25 kala jamoon

Gulab jamoon mix-200gms(I used Gits brand for which I already gave review in my review page)
Milk- 100-150 ml
Cardamom-4 pods crushed
Cardamom powder-1 pinch
Sugar-600gms or little more than 1/2 kg + 3 tbsp.
Water-650 ml or little more than 1/2 litre
Turmeric powder/Haldi-1/4 tsp(You could very well use any food colour of your choice, I used turmeric powder for a change)
Oil to deep fry

Recipe:

1. Take gulab jamoon mix out into a bowl and try removing all lumps that are there.
2. Add milk little by little as required to prepare a dough out of it. Do not knead the dough.
3. Divide the dough into exact half
4. To one half add turmeric powder, 3 tbsp sugar, cardamom powder.
5. Mix well again and prepare the dough.Do not knead.
6. Now you have 2 portions of the main dough with one coloured due to addition of haldi and other is plain gulab jamoon dough. Let me denote uncoloured one as plain dough and coloured one as coloured dough.
7. Nowgrease your palms and prepare small balls out of the coloured dough.
8. Prepare same number of plain dough balls too. On a flat greased surface place one plain ball.
9. Flatten one plain dough ball and place this coloured ball within.
10. Fold well and roll between your palms to get a bullet shaped crack free ball. Similarly prepare all remaining balls and keep them covered under a moist cloth to prevent drying out.
11. Heat oil in a wok and when the temperature is right, i.e neither too hot nor too cold, drop the jamoons into it and fry till they turn golden with constant oil rotation so as to get uniformly coloured and cooked jamoons. Fry in batches of 4-5.
12. Take them out to the kitchen towel.
13. Once all are fried again drop them to hot oil and fry for second time till they get coloured almost black evenly.
14. Take them off to the kitchen towel again.
15. Prepare sugar syrup for which take water, crushed cardamom pods and sugar in a deep bottom pan and get the mixture to rolling boil with constant stirring.
16. Once done simmer for around 4-5 minutes and then drop the kala jamoons to the sugar syrup. They take little more time to soak than normal gulab jamoons, say around 1 to 1 1/2 hour minimum soaking but tastes delicious with 6-7 hours of soaking. Enjoy kala jamoon as such or with a dollop of vanilla ice cream :) Yummy isn't it. I know you are drooling. Go ahead and try out!

Note:

1. Always fry at the right temperature. Key point in making gulab jamoons or kala jamoons is maintaining right temperature while frying, neither too hot nor too cold.
2. Do not worry about the breakages you see in the dough after mixing, they will become perfect when you make balls out of them.
3. Always as far as possible try making crack free balls, that way the gulab jamoons or kala jamoons will be crack free and perfect.
4. While frying fry in batches. Do not over crowd your wok as they swell up a bit when you fry and they wont be having space if you over crowd.

Do keep in mind all these points, you will always end up preparing the best jamoons that are out of the world.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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