Kala Gulab Jamun
(With Homemade khoya and Syrup Made in Instant Pot Pressure Cooker)
Kala gulab jamun is a popular Indian dessert made with deep fried balls of milk khoya(condensed milk solids) that are soaked in saffron and cardamom flavored sugar syrup. This recipe uses homemade khoya when readymade khoya is not available. Kala means dark/black in Hindi as these jamun are usually darker in colour than traditional gulab jamun. The gulab jamun balls are fried at low temperature till the sugars in the milk khoya caramelize to give them a dark brown colour. This recipe makes rich, juicy and delicious Kala Jamun that are sure to delight everyone!
For Kala Jamun balls:
2 cups Milk powder ( Full fat or low fat)
2/3 cup Heavy cream
2 tablespoons Fine semolina
3 tablespoons All purpose flour
3 tablespoon Milk*
1/4 teaspoon Baking soda
4 tablespoons Cashews/pistachios(Chopped)
Ghee/oil - For frying
* Add more milk a tablespoon at a time if the dough is too dry.
For Syrup:
2 1/2 cups Sugar
2 1/2 cups Water
1/4 teaspoon Lemon juice
1 teaspoon Cardamom powder
1/4 teaspoon Saffron
1 teaspoon Rose water (optional)
*This recipe does not require addition of paneer as we are using heavy cream to make khoya.
My air fryer baked gulab jamun recipe is another option if you prefer baking the gulab jamun instead of frying. They are equally delicious and guilt free.
Electric Pressure Cooker/ Instant Pot Method:
To make khoya/mawa:
1. Mix the milk powder and the heavy cream in a heat proof baking bowl or pan. Mix well to form a lump free dough.
2. Add 1.5 cups of water to the electric pressure cooker insert/inner pot. Keep the bowl inside the pressure cooker on a trivet. Cover the bowl. Close the pressure cooker lid.
3.Cook on high pressure for 6 minutes. Let the pressure release naturally once the timer is up. Mix the prepared khoya/ mawa and cool it down to room temperature.
To make the syrup
1. To the pressure cooker insert/ inner pot add, water, sugar, saffron, crushed cardamoms, and lemon juice. Close the lid and cook on high pressure for 5 minutes.
2. Let the pressure release naturally once the timer is up. Add the rose water and keep the sugar syrup on warm setting while you prepare the kala jamun.
To make the Jamun:
1. Knead the prepared mawa/khoya for 5 minutes. For best results, knead with the base of your palm. Add the baking powder. Mix the fine semolina, all purpose flour, and milk in a bowl and add it to khoya/mawa while making the dough. Add milk if required.Cover and set aside for 5 minutes.
2. Divide the dough into 25-30 portions and roll to form a smooth jamun ball. You can also stuff the jamun balls with chopped nuts (optional). The jamun should be smooth and without any cracks.
3. Add oil or ghee to a pan. Heat the pan on medium heat. Add the prepared jamun balls. The jamun balls should be cooked on low medium heat. Gently turn them over so they are evenly cooked and dark brown in color.
4. Add the prepared jala jamun balls to the warm syrup, cover and set aside for 2 hours. As they absorb the syrup, kala jamun double in size.
5. Soft, juicy Kala Jamun are ready to enjoy.
Stovetop Method:
To make khoya/mawa:
1.Mix the milk powder and the heavy cream in a heavy bottom pan and cook on
low-medium heat, stirring in between to avoid burning the khoya.
2.Once the mixture starts coming together(about 12-15 minutes) to form a ball,
turn off heat and let it cool completely.
To make the syrup:
1.To a wide pan, add sugar, water, saffron, crushed cardamoms, and lemon juice.
2.Bring the mixture to a boil, keep boiling for additional 2 minutes. We just need a sticky syrup and do not need any particular thread consistency for the syrup.
3.Add the rose water, turn the heat to simmer and cover. Alternately, you can turn the heat off and reheat the syrup to warm temperature at the time of adding the dough balls to the syrup.
4. Add the prepared kala jamun balls to the warm syrup, cover and set aside for 2 hours. As they absorb the syrup, kala jamun double in size.
5. Soft, juicy Kala Jamun are ready to enjoy.
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