Gulkand Kala Jamun Recipe
Introduction
Gulkand Kala Jamun is a delectable Rajasthani dessert that combines the richness of traditional Kala Jamun with the aromatic allure of Gulkand—rose petal jam. This exquisite sweet treat holds a special place in many hearts, especially for those who enjoy the cultural depth of Indian sweets. This recipe, passed down from my grandmother, is a true showstopper in any festive spread, boasting a delightful fusion of khoya, gulkand, and dry fruits. The jamun is deep-fried to achieve its signature blackish hue, then lovingly soaked in a saffron and rose-scented sugar syrup, making it a perfect delicacy for celebrations. Ideal for vegetarian diets, it’s a treat that will surely add sweetness to your life!
Ingredients
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 1 cup |
| All Purpose Flour (Maida) | 3 tablespoons |
| Sooji (Semolina/Rava) | 1 tablespoon |
| Cooking Soda | 1 pinch |
| Oil | To deep fry |
| For Stuffing: | |
| Gulkand | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Cashew nuts (finely chopped) | 1 tablespoon |
| For Sugar Syrup: | |
| Water | 2 cups |
| Sugar | 1-1/2 cups |
| Saffron strands | 1 pinch |
| Rose water | 1 teaspoon |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| For Garnish (Optional): | |
| Edible Silver Foil/Leaf (Chandi Ka Vark) | 1 piece |
| Rose Petals (fresh or dry) | 10 petals |
Allergen Information
- Contains dairy (Khoya, which is made from milk) and nuts (Cashew nuts).
- May contain traces of gluten due to the presence of All-Purpose Flour.
- Gulkand contains rose petals, which some may be allergic to. If unsure, check with a healthcare provider before consumption.
Dietary Preferences
- Vegetarian – This recipe is suitable for those following a vegetarian diet.
- Not suitable for vegan diets due to the inclusion of dairy and ghee.
- Gluten-Free Alternative – Replace the all-purpose flour with a gluten-free flour blend if necessary.
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Dough for Kala Jamun:
- In a large mixing bowl, combine 1 cup of khoya (mawa), 3 tablespoons of all-purpose flour (maida), and 1 tablespoon of semolina (sooji).
- Add a pinch of cooking soda and mix well.
- Gradually knead the mixture with a little water to form a smooth and soft dough. Let the dough rest for 5-10 minutes.
-
Make the Stuffing:
- In a small bowl, combine 2 tablespoons of gulkand with 1/2 teaspoon of cardamom powder (elaichi) and finely chopped 1 tablespoon of cashew nuts.
- Mix thoroughly to form a thick paste. Set this stuffing mixture aside.
-
Shape the Jamun Balls:
- After the dough has rested, take small portions of the dough and flatten them in the palm of your hands.
- Place a small amount of the prepared gulkand stuffing in the center.
- Gently seal the dough around the stuffing and roll it into a smooth ball. Repeat the process with the remaining dough and stuffing.
-
Prepare the Sugar Syrup:
- In a saucepan, add 2 cups of water and 1-1/2 cups of sugar. Stir and bring to a boil, ensuring that the sugar dissolves completely.
- Add a pinch of saffron strands, 1 teaspoon of rose water, and 1/2 teaspoon of cardamom powder (elaichi).
- Let the syrup simmer on low heat for about 5-7 minutes until it thickens slightly, then remove from heat and set aside.
-
Fry the Kala Jamuns:
- Heat enough oil in a deep pan for frying the jamuns. The oil should be on medium-low heat to ensure the jamuns cook evenly without burning.
- Gently slide the stuffed khoya balls into the hot oil and fry them, stirring occasionally, until they turn golden-brown and develop a dark hue.
- It’s essential to fry them slowly to achieve the characteristic black color without burning the dough. This may take about 10-15 minutes.
-
Soak the Jamuns:
- Once fried, carefully remove the jamuns from the oil and immediately dunk them into the warm sugar syrup.
- Let the jamuns soak in the syrup for at least 10-15 minutes, allowing them to absorb the sweet syrup and become tender.
-
Garnish and Serve:
- Once soaked, you can optionally garnish your Gulkand Kala Jamun with edible silver foil (chandi ka vark) and rose petals (either fresh or dry).
- Serve these delightful jamuns warm or at room temperature for the best experience.
Advice for Best Results
- Frying Temperature: The key to perfectly fried Kala Jamun lies in the temperature of the oil. If the oil is too hot, the outer crust will burn, and the inside will remain raw. If it’s too cold, the jamuns will absorb too much oil. The oil should be kept on a medium-low heat for even frying.
- Stuffing: Ensure that the stuffing is well-sealed inside the dough, as leaking gulkand can cause the balls to break while frying.
- Sugar Syrup: Keep the sugar syrup warm while soaking the jamuns to ensure they soak up the syrup well.
Conclusion
Gulkand Kala Jamun is an indulgent dessert that perfectly blends the deep flavors of khoya with the fragrant rose petal jam, Gulkand. Its preparation requires patience and care, but the result is a sweet, aromatic treat that’s sure to steal the show at any celebration. Whether it’s a festival, family gathering, or any occasion that calls for a special dessert, these Kala Jamuns will elevate the mood and satisfy everyone’s sweet tooth. Enjoy making this traditional Rajasthani recipe and savor the rich flavors and textures with every bite!
