Kala Gulab Jamun is a very delicious type of Gulab Jamun. It is darker in color and little bit harder than the normal gulab jamun. But the making process is the same except of its method of frying. To make kala gulab jamun you need to fry it a couple of minutes more than normal gulab jamun so that it attains its darker color. In spite of the same ingredients, kala gulab jamun has slightly a different taste. Let’s try this recipe to make kala gulab jamun at home.
Lassa Khoya 1 Kg
All-Purpose Flour (Maida) 120 Grams
Baking Soda 2 Pinch
Semolina (Sooji) 1 tbsp (soaked in 2 tbsp water)
Ghee 1 tbsp
Cardamom Powder ¼ tsp
Ghee for frying 2 Kg
Pistachio Flakes 1 tbsp for garnishing
For Sugar Syrup:
Sugar 3 Kg
Water 1- ½ Kg
Cardamom Powder ¼ tsp
Making the Dough:
Take Lassa Khoya in a large bowl and break it with your hands. Now add one egg, 2 pinch baking soda, 1 tbsp ghee, cardamom powder and semolina (Sooji). Mix all ingredients well and knead a smooth dough. In the end, add all-purpose flour (Maida) and mix it properly with the dough. Add 3 – 4 tbsp water if dough is hard. You need to make a really smooth, soft and non-sticky dough. Do not add all-purpose flour in starting otherwise it will make the dough rubbery.
To make kala gulab jamun, make small oval shaped balls (1 inch in diameter). Make sure that there are no cracks in the balls.
Sugar Syrup Preparation:
Take a wok and add 1- ½ Kg water and 3 Kg sugar in it. Cook it on medium flame until sugar dissolves. Also add cardamom powder. Sugar syrup is ready for Kala Gulab jamun. Keep the sugar syrup on low flame and it should be warm when you add Gulab Jamun in it. You can add more water in the sugar syrup if becomes thick.
Frying Kala Gulab Jamun:
Take a deep wok and heat up 2 Kg ghee in it. Keep in mind, ghee should not be too much hot otherwise Gulab Jamuns will be burned. You can check the temperature of the ghee by adding one Gulab jamun in it. If few little bubbles are seen in the ghee and Gulab jamun does not burn then it is the right temperature to fry. Now add all Gulab jamuns to fry. At this stage, do not move them with a spoon. Just try to move them by rotating the wok. Keep the flame medium high and keep rotating them. After a few minutes, Gulab jamuns will come on the surface. Now rotate them by rubbing slowly a spoon on their surface in circular motion.
Unlike normal Gulab jamun, you will not turn the heat off at this stage. Kala Gulab Jamun completely cooks on medium high flame. You will have to fry kala gulab jamun till their color become dark brown. After that take them out from ghee and transfer them into the warm sugar syrup that is already cooking on low flame.
Now do not move Kala Gulab jamun in the sugar syrup and leave them as it is for about 30 minutes. Serve Gulab jamuns with sugar syrup and garnish with the pistachio flakes. You can serve them either warm or cold. Gulab jamun can be stored in fridge for 15 days.