Kala Jamun Recipe | Kala Jamun Easy Diwali Sweet Recipe | Kala Jamun Using Paneer & Mawa

Today's recipe is Kala Jamun, Kala Jamun is almost similar to Gulab Jamun except the color of the Jamun is bit fried dark, tend to be blacking brown that's why it named 'Kala' means Black in Hindi. You can make Kala Jamun with or without filling(using nuts). I made both stuffed Kala Jamun & Plain Kala Jamun but forgot to take the pictures of the filled jamuns.
Kala Jamun is also easy to prepare and I used Milk Mawa Powder, mawa powder is nothing but a dried and powdered version of mawa/Khoa. If you love Gulab Jamuns then you will love this Kala Jamuns too, its very simple and requires few ingredients. Please try this for Diwali and enjoy with your family and friends.

Notes: Mawa Powder is available in Indian Grocery here, if you couldn't get mawa powder you can use fresh & grated mawa. You can also replace it with Milk Powder but it may differ in taste and texture and I haven't tried with milk powder so not sure about that. The color of the jamuns turns even more dark after removing from the oil,

Kala Jamun Recipe

Prep Time : 30 Minutes(inc Paneer Prep) | Cook Time : 20 Minutes or less

Recipe Category : Sweets | Recipe Cuisine : Indian

Makes 12-14 Jamuns

Ingredients

1. Mawa Powder    1/2 cup
2. Fresh Paneer    1/2 cup
3. Maida   4 tbsp
4. Sooji   1/2 tbsp
5. Sugar   1/2 tbsp
6. Baking Powder   a pinch
7. Ghee   1 tsp

For Syrup

1. Sugar  1 and 1/2 cup
2. Water 2 cups
3. Cardamom Powder   1/4 tsp
4. Rose water or essence   few drops(optional)

Method

• First Prepare Paneer/Chana, for 1/2 cup Paneer/Chana you need to boil 1/2 liter milk, when it starts boiling frothy turn off the stove add 2 tbsp lemon juice or 2 tbsp Curd stir gently and withing few seconds milk will start curdle, then strain the paneer using a cheese cloth over a colander and rinse in cold water and squeeze out the excess water completely and measure to half cup and use it in the recipe.
• In a mixing bowl or a wide plate, add mawa powder, maida, sooji, sugar, baking powder and mix well, to it add fresh crumbled paneer and knead it for 4-5 minutes until everything combined well and smooth. Then Add ghee and knead to a smooth and soft dough.
• I did not add any water, the moisture from the paneer was enough to knead, but if you want you can add 1-2 tsp of water or as required.
• Shape the dough into oblong or round shaped balls and keep ready.
• Heat oil in a pan to deep fry, when it is hot, check by dropping a small piece of dough into the oil and it should rise slowly to top. That's the right temperature.
• Now gently drop the shaped balls into the oil and fry in medium-low heat, keep stirring the balls using slotted spatula to get even cooking on all sides.
• Once it turn to dark brown remove from the oil and drain it in paper towel.
• In another sauce pan, add sugar and water and bring it to boil, let it boil till the sugar syrup thickens to half string consistency, then add cardamom powder mix well.
• To the hot syrup add the fried kala jamuns. When the syrup is cooled completely add rose water or rose essence for flavor.
• That's it.. Delicious Kala Jamuns are ready. After resting for 2-3 hours, the jamuns are ready to serve. 
• Store the Jamuns in the refrigerator and it stays good for 1 week.

Step by Step Pictures for Kala Jamun Recipe..

Boil Milk and prepare chana/Paneer, take all the ingredients and mix well and then add fresh paneer and knead to smooth dough.

Add Ghee and shape to smooth and soft dough.

If using filling, add 2 tsp fresh paneer, 10 pistachios, 5 badam/almonds chopped, cardamom powder a pinch, powdered sugar 2 tsp, mix everything well to and shape to ball.

To keep filling, take a ball flatten gently and keep a smooth portion of nuts filling in center and fold everything together and make it to round ball shape or oblong shape.

Heat oil to deep and simultaneously prepare sugar syrup

 Add fried Jamuns to the syrup..