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Behold the Kala Jamuns, a denser, richer version of the Gulab Jamuns, an indian sweet(doughnuts soaked in flavored syrup)
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The Kala Jamuns are dark and dense and usually have more khoya(milk solids), paneer(Indian cottage cheese), and sugar along with the usual Gulab Jamun(GJ) concoction of milk powder and/or khoya and flour in them. There are different variations with sugar added to the dough unlike the usual GJ and so on. The ones I remember from years ago were shaped like a fat Spiral or long oval, was ultra sweet, black and crumbly. The GJ or KJ is usually fried and then soaked in flavored sugar syrup. Here are 2 versions.. I seem to be on 2 in 1 post roll.:) A fried and also a Baked version! Do leave me a note if you try these.
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To get the dense texture, I used a lot more nuts(especially Cashews) and oats than the GJ version.
Another important addition.. rock salt. Yup, rock salt(kala namak) adds that slight sour salt-ish taste to it which is associated with milk cheese like paneer or khoya.
I made them into spirals. The shape ensures that they cook quickly and evenly.
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These are slightly on the crumbly side. To make them chewier, add 2-3 Tablespoons more all purpose flour or a teaspoon of vital wheat gluten to the dough. To make a glutenfree version, use gf flour and add a Tablespoon of starch(Tapioca/corn/arrowroot) to the dough. Adjust water to make a soft dough. The gf version will be more delicate.
I like the crumbly versions really, as they just melt in your mouth.
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I wrote up 2 versions of the recipe(tried many slight variations here and there), both of which can be fried. The one without bread crumbs though, if baked will make a harder jamun. The Bread Crumbs help keep the baked version airy.
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The darker gooey ones in the pictures are the fried version. The dryer lighter ones(tighly fit into the single serve, since I have just one of that spoon;)) are baked. The baked ones absorb the syrup more and dont have much oil sheen.
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Kala Jamuns
A denser, richer version of the Gulab Jamuns, an Indian sweet(doughnuts soaked in flavored syrup)Â
Ingredients Â
Sugar Syrup:
- 6-7 Tablespoons Raw sugar, raw sugar is sweeter than regular white varieties and makes a brown-ish syrup
- 1 cup water
- pinch of cardamom powder
- rose essence , or rose water to taste or a few strands of saffron.
Fried version
- 3 Tablespoons ground Oats
- 2 Tablespoons nuts ground, I use 1 Tbsp cashew 1 Tbsp almond.
- 2 tablespoons flour, whole wheat or all purpose or both
- 1 Tablespoon ground raw sugar, 1 Tablespoon more for sweeter spiral
- a generous pinch of baking powder
- pinch of cardamom powder
- pinch of salt
- pinch of rock salt
- 1 teaspoon oil, I use organic canola
- 1 Tablespoon water or almond milk
- Oil for frying
Baked:
- 2 Tablespoons ground Oats
- 1 Tablespoon raw sugar ground, 1 Tablespoon more for sweeter spiral
- 1 Tablespoon ground almond or cashew
- 1 tablespoons bread crumbs (heaping), Coarse crumbs, lightly toasted . I used home made wheat bread
- 2 Tablespoons flour, I usually use whole wheat, or half ww and half AP. ww works well for browning the balls but also makes for a crumblier version
- A generous pinch of baking powder
- pinch of salt
- pinch of rock salt
- pinch of cardamom powder
- 2 teaspoons oil, I use organic Canola
- 2 teaspoons water , or almond milk
InstructionsÂ
Sugar Syrup
- For the sugar syrup, mix all ingredients in a deep pan(also wide enough to accommodate the jamuns) and bring to a boil. Keep simmering on low-medium till the syrup thickens a little(5-6 minutes). Add a few drops of rose essence. Take off heat if your jamuns are not ready.
Fried
- Mix all the dry ingredients well.
- Add the oil and water/almond milk and mix. mix to make a soft dough(dough might not be smooth). Use a little flour if needed. Let the dough sit covered for 5 minutes.
- Oil your hands, take a portion of the dough and make a 4-5 inch long rope and shape into a spiral.
- Shallow fry on medium high heat, for 2-3 minutes each side in a thick bottom pan.(Oil should be atleast half the height of the spirals)
- Once done, gently immerse the spirals in simmering syrup. Flip after 2-3 minutes for even absorption.
- Serve warm!
Baked
- Mix in all the dry ingredients well.
- Add oil and water and knead into a soft dough. Let dough rest for 2 minutes.
- Oil hands and shape into spirals. Place them on parchment lined baking sheet.
- Bake at preheated 375 degrees F for 12 minutes, them flip them upside down and bake for 5-6 minutes or more for a browner version.
- Place the jamuns in simmering syrup. Flip after a minute.
- Then remove from syrup after 1-2 minutes when syrup has been well absorbed. (absorption time will depend on how brown and hard the baked spirals are)
- Serve warm. Top with chopped pistachios.
Notes
Nutritional values based on one baked serving
Nutrition
Calories: 144kcal, Carbohydrates: 28g, Protein: 1g, Fat: 3g, Sodium: 162mg, Potassium: 26mg, Sugar: 21g, Vitamin C: 0.5mg, Calcium: 10mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Tips:
1. The sugar in the jamuns will caramelize and give it a brown color and also easily go from brown to charred. the color will darken 2-3 shades when soaked, so keep an eye out when cooking.
2. The sugar syrup if too thin will cause the jamuns to melt in it. if too thick then it will not soak through. A little thicker is a better option, since the jamuns already are slightly sweet and cooked and they look better when whole.:)
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These Jamuns are heading to Hearth and Soul blog hop, Slightly Indulgent Tuesdays, Ricki’s Wellness Weekend, Allergy Free Wednesdays, Amee’s fit and fab friday.
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i have bookmarked both this recipe. i was thinking how to veganize indian sweets which have khoya. thanks for sharing richa. would love to see some more indian sweets 🙂
thanks Dassana. There are a bunch on the blog already. Fixing the Rasmalai hopefully soon.
These looks great! Lovely presentation too. Love the way to play around with the flour base of a recipe. Delicious post!
Thanks. need to make a similar tastier, easier, healthier vegan versions of sweets to people can make those intsead!:)
I can almost taste these as I was reading your post- they look so good & gooey and just GOOD!
u need to make these and taste these to know.. the pictures are not doing justice to the taste:)
looks so inviting dear..perfectly done!!
Spicy-Aroma
These look wonderful. I love cardamom in my sweets.
oooh! i want to make an indian doughnut! thank you for giving agluten-free option! the dried gooey version looks so delicious and reminds me of sticky buns i used to eat when i was younger from a local bakery. although, i’d make the baked version to be slightly healthy 😉
I like the baked version more than the fried one too.. the fried ones are more like the actual non vegan deal, so i put up both recipes!:)
wow really yummy,luks so tempting…cannt wait to try this…
Thanks Premalatha! Let me know when you do
Baked jamuns? Interesting! I love kala jamuns better than gulab jamuns because of the texture, though honestly I’ve never tried making it at home.
These are much simpler than the non vegan versions. I like the baked versions better coz i can eat more of those:)
The fried jamuns are looking simply wow !they look just like the normal khoya ones, so hard to believe that kala jamuns can be veganized…you are a real inventor Richa.
Thanks Raji! Try these and let me know:)
Thanks Richa for the vegan recipe I have been finding it often hard to veganise our Indian sweets
Thanks Archena. I keep experimenting with the sweets and even though not all will taste exactly the same, the texture and taste are close enough and the versions delicious enough to overwrite the non vegan tastes:) Do let me know if you try these.