Gulkand Kala Jamun Recipe: A Royal Rajasthani Dessert Delight
Gulkand Kala Jamun is a luxurious twist on the traditional Kala Jamun, with the aromatic sweetness of gulkand (rose petal preserve) enveloped inside soft khoya (mawa) balls. A perfect dessert to prepare for festivals, special occasions, or when you’re in the mood for something decadent. This delightful treat is made by stuffing khoya balls with gulkand, cardamom, and chopped cashews, then frying them to a beautiful golden color. Once fried, they soak in a fragrant sugar syrup infused with saffron and rose water, making every bite an indulgence in sweetness and floral essence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 1 cup |
| All Purpose Flour (Maida) | 3 tablespoons |
| Sooji (Semolina / Rava) | 1 tablespoon |
| Cooking Soda | 1 pinch |
| Sunflower Oil (for deep frying) | Sufficient quantity |
| Gulkand | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Cashew Nuts (finely chopped) | 1 tablespoon |
| Water | 2 cups |
| Sugar | 1-1/2 cups |
| Saffron Strands | 1 pinch |
| Rose Water | 1 teaspoon |
| Edible Silver Foil (Chandi Ka Vark) | For garnish |
| Rose Petals (dry or fresh) | 10 petals |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 10
Cuisine: Rajasthani
Course: Dessert
Diet: Vegetarian
Instructions
Step 1: Preparing the Khoya Balls
To begin the Gulkand Kala Jamun, we’ll start by making the khoya balls.
- In a large mixing bowl, combine the khoya, all-purpose flour (maida), semolina (sooji), and a pinch of cooking soda.
- Gently knead the mixture to form a soft dough. Be careful not to over-knead; simply gather the ingredients and press them together to form a lump.
- Cover the dough with a muslin cloth and set it aside to rest for 10 minutes.
- While the dough rests, heat sunflower oil in a wok or deep frying pan for frying the jamuns.
Step 2: Shaping and Stuffing the Jamun Balls
- After the dough has rested, grease your hands lightly with ghee (clarified butter) to prevent the dough from sticking.
- Pinch off a small portion of dough, about the size of a lemon, and gently roll it into a ball.
- Using your index finger, make a small depression in the center of the dough ball.
- In the depression, place a little gulkand, a pinch of cardamom powder, and some finely chopped cashews.
- Carefully fold the edges of the dough over the filling and seal the ball.
- Roll the ball gently between your palms to smooth it out and set it aside.
- Repeat this process with the remaining dough, placing the formed balls on a tray.
Step 3: Making the Sugar Syrup
While the khoya balls are resting, prepare the sugar syrup to soak them later.
- In a saucepan, combine water and sugar, and bring it to a boil over medium heat.
- Once the sugar has dissolved, add the saffron strands, rose water, and cardamom powder.
- Let the syrup cook for a few minutes until it reaches a one-string consistency.
- Once the syrup is ready, remove it from the heat and set it aside.
Step 4: Frying the Khoya Balls
- As the sugar syrup is simmering, heat the oil in the deep frying pan until it reaches medium heat.
- Carefully drop the khoya balls into the hot oil in batches, ensuring that the oil isn’t overcrowded.
- Reduce the heat to medium-low, and let the balls fry evenly on all sides, turning them a deep brown color. The balls should become nearly black, which is characteristic of this traditional treat.
- Once fried, transfer the jamuns onto a kitchen towel to drain excess oil.
- Let the fried balls rest for a minute before dropping them into the prepared sugar syrup.
Step 5: Soaking and Serving
- Gently place the fried khoya balls into the warm sugar syrup, ensuring they are fully immersed.
- Allow the balls to soak in the syrup for at least 15 minutes so they absorb all the sweet, fragrant syrup.
- Once the syrup has soaked in, garnish the Gulkand Kala Jamun with edible silver foil (Chandi Ka Vark) and rose petals.
- Serve the jamuns as a rich, royal dessert during festivals or any special occasion.
Tips for Perfect Gulkand Kala Jamun:
- Consistency of Dough: The dough for khoya balls should be soft and pliable, not sticky. If it feels too dry, you can add a small amount of warm milk to bring it together.
- Frying Temperature: Make sure the oil is at the right temperature. If it’s too hot, the jamuns will brown too quickly and remain raw inside. If it’s too cold, they will absorb too much oil and become greasy.
- Resting Time: Let the jamuns rest in the syrup for a while to absorb the sweetness, making them even more indulgent.
Gulkand Kala Jamun is a delectable dessert that combines the rich flavors of khoya, the aromatic essence of gulkand, and the sweetness of sugar syrup. Perfectly complemented by the fragrance of saffron and rose water, these jamuns will elevate any celebration. With edible silver and rose petals as a final touch, this traditional Rajasthani dessert is as beautiful as it is delicious. Enjoy every bite of this luxurious, melt-in-the-mouth treat!
