The Exotic Kala Jamun Recipe By Akanksha Khatri

When it comes to comfort food, nothing compares to the authenticity found in Maa ke haath ka khana. Akanksha Khatri, a culinary enthusiast, shares a beloved family recipe that has been passed down through generations—Kala Jamun. This rich, dark-hued dessert is not just a sweet delicacy- it's a celebration of tradition, flavor, and the joy of cooking with loved ones.

1. Preparing the Khoya Mawa:

The foundation of a good Kala Jamun lies in the Khoya Mawa. Start by heating milk on slow heat, allowing it to thicken gradually. This slow process is crucial to achieve the rich, dark texture that gives Kala Jamun its signature taste.

2. Crafting the Chhena:

Next, it's time to make the Chhena. Heat another batch of milk, and add diluted lemon juice to curdle it. Once curdled, sieve the mixture and rinse it with cold water to remove any sourness. Squeeze out the excess water to form soft chhena, which will add a delicate texture to the Jamuns.

3. Combining and Mashing:

In a plate, combine the Khoya Mawa and Chhena. Mash them together with Maida until you achieve a smooth dough. This step is crucial for ensuring that the Kala Jamuns are soft and melt in your mouth.

4. Preparing the Stuffing:

The heart of the Kala Jamun is its stuffing. Akanksha uses a mix of Mishri (rock sugar), Kaju (cashews), and Saffron for a flavorful filling. Each bite offers a burst of flavor, perfectly complementing the sweetness of the outer layer.

5. Frying to Perfection:

Shape the dough into small balls, stuff them with the filling, and deep fry them to a rich, dark color. The frying process is what gives Kala Jamun its special dark texture, setting it apart from regular Gulab Jamun.

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6. Making the Sugar Syrup:

No Indian sweet is complete without a soaking in sugar syrup. Prepare a light sugar syrup, and once the Kala Jamuns are fried, soak them in the syrup to infuse them with sweetness. This step ensures that every bite is juicy and flavorful.