Nanak Gulab Jamun

Cover and allow the kala jamun to soak in the sugar syrup for 3 to 4 hours before serving. Once the sugar syrup cools down, keep the bowl covered in the fridge.

Kala jamun recipe with step by step photos. Easy and delicious recipe of kala jamun made with khoya and paneer. Be it a festival or just any special celebration at home, make it and enjoy with your friends and family.22. When you see light golden spots, turn over the jamuns gently. Here I was handling the camera too, so the jamuns got browned more. the jamuns fry very quickly, so do be attentive.

Here the kala jamun recipe is adapted from my recipe of Gulab jamun. This recipe will yield about 35 to 37 jamuns. I made them in an oval oblong shape. You can even make round shaped kala jamun. I used half of the dough to make kala jamun and the remaining half for Dry jamun.I made eggless choclate cake following your recipe it turned out superb.here I want to ask that if I use only 250gms of khoya then how much maida and milk should I add.

thanks gurpreet for the feedback on eggless chocolate cake recipe. you mean you don’t want to add paneer? then just add half tablespoon maida and about 2 to 3 teaspoons milk.18. For testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. This is the temperature at which we will fry the jamun.

Welcome to Dassana’s Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.While gulab jamuns are golden colored balls, kala jamun have a dark color with just some shades away from black. Hence the word ‘kala’ which means black. This color is achieved by frying the jamuns at a low heat for some time to get the dark color.

3. Grate 100 grams paneer and keep it aside. 100 grams of paneer yields about ½ cup of grated paneer. Use a fine grater to grate the paneer. If using freshly made paneer then make sure the paneer is strained well of the whey.Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.While Kala Jamun recipe does have some similarities with its counterpart, it has other regional names. For instance, kalo jaam or kala jaam. The difference between a Kala Jamun and gulab jamun, primarily, is in the color and texture.

27. Serve kala jamun at room temperature or chilled as a dessert or sweet. You can garnish with some sliced or chopped pistachios or blanched almonds while serving.

Since Diwali is just a few weeks away, this recipe is perfect for small parties or get-togethers. Make the jamuns a day before and keep them soaking in the sugar syrup in the refrigerator. These kala jamun stay well for about a week In the fridge.

Another feature that makes these both distinct in their own is the fact that after you make a Kala Jamun recipe, you usually serve it at room temperature. Whereas, gulab jamuns are technically served hot or warm, and sometime at room temperature as well. But whatever it is, the combination of vanilla ice cream with any of these 2 jamuns is just supreme! Try it too. 17. When the sugar syrup is cooking, you can begin frying the jamuns. As when you add the fried kala jamun, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame. you can also use ghee for deep frying. 2. Mash the khoya very well with your hands. Keep aside. there should be no lumps or small bits or pieces in the khoya. You can also grate and then mash the khoya. The mashed khoya should not feel granular to touch.

20. Fry this small jamun till it becomes golden. If this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. Before you begin shaping the jamuns, you can do this test.7. Bring together this mixture and form into a dough. Do not knead the dough. Just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk

This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data.You can email the site owner to let them know you were blocked. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page.

Gulab jamun may satisfy your sugar cravings. But, it has nothing to offer in terms of nutrition and is nothing short of a junk food. Leading to weight gain, slow metabolism and blood sugar hikes. Since it is cooked in sugar, it is dangerous for diabetics and will adversely affect any weight loss plan. Try to eat as few as possible or even better, completely avoid them.Gulab Jamun is a classic Indian sweet, that is very famous and is enjoyed in most festivals and celebrations. It is easily one of the most popular and loved dessert in India. Gulab Jamun is best described as an Indian version of a donut immersed in a sweet syrup. Satisfying one’s dessert craving just gets easier with this aromatic, gooey, sweet and spongy brown globe.

In Bangladesh, Pantua is available almost everywhere throughout the country, which can be referred to a Bengali variation of Gulab jamun. Also there are two kinds of jamuns that are famous. They are Golap Jam (গোলাপ জাম) and Kalo Jam (কালো জাম).Katangi, a town near Jabalpur is famous for “Jhurre Ka Rasgulla”, which has been made there for the past 100 years. It is several times the size of normal gulab jamuns and is prepared in local desi ghee.

In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time until the water content has evaporated and only the milk solids remain. These milk solids, known as khoya, are kneaded into a dough, with a large amount of flour (maida). There are many gulab jamun mixtures on the market, which are blended with water/milk to make the dough. The dough is then shaped into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C (298 °F) until they get their familiar golden brown color. If the balls are cooked quickly, they will be raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron. Hot gulab jamun is often served with vanilla ice cream or kulfi.It is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of khoya. It is often garnished with dried nuts such as almonds and cashews to enhance flavour.

Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun or “black jamun”. The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun.

The sweet is known as Lal Mohan (लालमोहन) in Nepali language and is available at almost every sweet shop. The sale of the sweet usually increases significantly during festivals such as Tihar, Dashain, etc.

Gulab jamun is a dessert often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festivals of Diwali and Ganesh Chaturthi. There are various types of gulab jamun and every variety has a distinct taste and appearance.

In Bengali, Gulab Jamun is known as Kalo Jam or Pantua, which is similar to gulab jamun, and could be called a Bengali variant of that dish. Ledikeni, a variation of Pantua, is another variant of gulab jamun. It is said to have been invented by Bhim Chandra Nag on the occasion of a visit by Lady Canning, the wife of Charles Canning, the Governor-General of India during 1856–62. Gulab jamun was first prepared in medieval India and was derived from a fritter that Central Asian Turkic invaders brought to India. Another theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef. The word “gulab” is derived from the Persian words gol (flower) and āb (water), referring to the rose water-scented syrup. “Jamun” or “jaman” is the Hindi/Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape, commonly known as black plum. Jamun is also defined as a fried delicacy in sugar syrup. The Arab dessert luqmat al-qadi is similar to gulab jamun, although it uses a different batter. According to the culinary historian Michael Krondl, both luqmat al-qadi and gulab jamun may have derived from a Persian dish, with rose water syrup being a common connection between the two.Jamun has astringent property, which keeps your skin acne free. You should consume jamun if you have oily skin as it will help you keep your skin fresh and clear. (ALSO READ Health benefits of papaya: 10 amazing health benefits of eating papaya).Jamun or the black plum improves the number of haemoglobin and the iron present in the fruit acts as a blood purifying agent. This helps in improving the health of your skin and eyes. The fruit is also rich in several minerals and vitamin C and A.

Jamun is beneficial for your gums and teeth. The leaves of the black plum have antibacterial properties and can be used to prevent bleeding of gums. You can dry the leave and then powder it to be used as a tooth powder. This will help in preventing gum bleeding and infection. The bark of the tree has astringent properties and you can use a decoction prepared with the bark to rinse your mouth to treat mouth ulcers.

Jamun has antibacterial, anti-infective and anti-malaria properties. The fruit also contains malic acid, tannins, gallic acid, oxalic acid and betulic acid. The fruit is effective preventing common infections. (ALSO READ 10 surprising health benefits of drinking beer).Black plums can cure the symptoms of diabetes including excess urination and thirst. It has low glycemic index, which keeps the blood sugar levels normal. Seeds, bark and leaves of the tree can be used for the treatment of diabetes.It’s a dessert that is popular in nearly every street and household across India and the subcontinent. In fact you it is so common that you may even brush it off. But the malpua deserves a lot of respect after all it is India’s oldest known dessert!

Malpua, which are small deep fried pancakes that are soaked in a sugary syrup, come in various forms across India, Bangladesh, Nepal and Pakistan. The first reference to these sweetmeats is in the Rigveda where it is called apupa. This, the oldest of four Vedas, even mentions the recipe of the apupa. It was made with barley flour, fashioned into flat cakes, fried in ghee or boiled in water and then dipped in honey before serving. In fact food seems to have been an important theme within the Rigveda. The verses here even claim that through food comes the end of ignorance and bondage.

It is not surprising that the early Aryans, who composed the Rigveda used barley to prepare their malpua. This was the main grain eaten and consumed during the Vedic period. Rice, and flour came to be used much later. Similarly, honey was the earliest sweetener known and so used liberally for the apupa.Today, the malpua is popular and is a must have during festivals like Holi, Diwali and the Ramadan. This is one dish that is famous in almost all Indian states but the method of preparation differs from region to region.

Over time the sweetmeat changed character . Literature from the 2nd century CE mentions preparation of apupa with wheat flour, milk, clarified butter, sugar and species cardamom, pepper and ginger which were added to them. Pupalika was a small cake of rice or wheat fried in ghee with jaggery inside made during that time. Stuffed apupa’s were also common during this time. Over centuries, apupas incorporated varied cultural influences and took the form of malpua. A version of malpua with eggs and mawa was a popular sweet in the various Islamic courts.In the state of Odisha, in the famous Jaganath temple at Puri, the malpua is offered as an offering to the main deity Lord Jagannath as the very first or the early morning offering. Amalu (Malpua) is one of the Chappan Bhoga, the traditional food offered daily to Lord Jagannath. In West Bengal, almost like an inseparable ritual malpua is made in the winter months with pithley (Bengali sweet). It is also eaten by people of Nepal during the celebration of the festival of Holi.