A darker variety of the Gulab Jamun, removed from the syrup and garnished with desiccated coconut.
This here is a dry version of the Gulab Jamun. It has a stuffing inside of nuts and sugar. As the kala jamuns get cooked, the sugar inside melts and turns to syrup! So it stays dry outside and syrupy inside!
- 400g Soft Khoya
- 125g Paneer
- ½ cup Refined flour
- 1 kg Sugar
- 1 tbsp Semolina
- ½ cup finely chopped nuts
- A pinch orange Food colour
- ¼ cup powdered sugar
- 1tsp desi ghee
- ¼ tsp Baking powder
- ½ tsp cardamom powder
- Ghee – for frying
- Desiccated Coconut to coat
- 1tbsp sliced pistachio to garnish
- Grate the paneer. Add semolina, baking powder and knead to a smooth dough. Rest the dough for 10 minutes. Knead again for 30 seconds.
- Add the Khoya and refined flour and knead until the mixture gets really smooth and soft. Divide the dough into 16 balls.
- Mix together the powdered sugar, 1tsp desi ghee, chopped nuts, food colour, 2 tsp of khoya-paneer dough in a bowl.
- In a heavy bottomed pan, take 1 kg sugar in a vessel and add ½ litre water to it.
- Bring to a boil and reduce the heat.
- Simmer for around 10-12 minutes till the syrup achieves a 1 thread consistency.
- Take one part of dough ball and flatten it on your palm.
- Stuff it with ½ tsp filling.
- Close the stuffing from all sides and make a smooth dough ball using both palms.
- Drop the dough balls in hot ghee and then reduce the heat.
- Fry the balls on medium heat till they acquire a dark colour.
- Drain out the fried kala jamuns from ghee and drop them in sugar syrup.
- Soak the kala jamuns in sugar syrup for 2-3 hours. Remove the gulab jamuns from the syrup on a plate and refrigerate for 30 minutes for the syrup to cool down.
- Place the kala jams in paper cups and sprinkle desiccated coconut over it. Garnish with a slice of pistachio and serve.