Gulkand Kala Jamun Recipe
A vegetarian Rajasthani recipe with khoya (mawa), tablespoons all purpose flour (maida), sooji (semolina/ rava). Ready in 35 min, serves 10.
Curated byPriyanka Rathore🇮🇳
Instructions
22 steps- 1
To prepare Gulkand Kala Jamun Recipe, proceed with making khoya balls first
khoya (mawa)(1 cup)tablespoons gulkand(2) - 2
How to make Khoya BallsIn a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough
khoya (mawa)(1 cup)sooji (semolina/ rava)(1 tablespoon)cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon) - 3
Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins
- 4
Heat sufficient oil in a wok for deep frying
sunflower oil - to deep fry - 5
Meanwhile prepare the balls
- 6
Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix
pinch cooking soda(1)pinch saffron strands(1) - 7
Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom powder and few chopped nuts in the center
pinch cooking soda(1)tablespoons gulkand(2)cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)cashew nuts - finely chopped(1 tablespoon)pinch saffron strands(1)cardamom powder (elaichi)(1/2 teaspoon) - 8
Fold the dough mix from the sides towards inside and seal the ball
- 9
Now gently roll the ball between your palm and keep aside in a tray
- 10
Similarly make many more balls from the dough mix and line them on a tray
- 11
How to make Sugar SyrupTo make sugar syrup, in a saucepan add water and sugar and allow it to come to boil
water(2 cups)-/2 sugar(1 cups)rose water(1 teaspoon) - 12
Now add saffron, rosewater and cardamom powder and let the sugar cook with water till it gets a one string consistency
cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)water(2 cups)-/2 sugar(1 cups)pinch saffron strands(1)rose water(1 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)rose petals - (dry or fresh)(10) - 13
Turn off heat and keep aside
- 14
Frying the khoya ballsWhile the sugar syrup is getting done, start by heating a deep frying pan with enough oil to deep fry
khoya (mawa)(1 cup)sunflower oil - to deep fry-/2 sugar(1 cups) - 15
As soon as the oil is medium hot, lower the flames to medium heat and drop in the gulkand stuffed khoya balls in equal batches
khoya (mawa)(1 cup)tablespoons gulkand(2) - 16
Remember not to overcrowd the kadai
- 17
Simmer the gas and allow the balls fry from all sides till they turn almost black in color
- 18
Transfer the fried balls on a kitchen napkin for about 30 seconds, or until to drop the second batch into oil
- 19
Transfer to the prepared sugar syrup
-/2 sugar(1 cups) - 20
Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely
- 21
Gulkand stuffed kala jamun is ready to serve when garnished with edible silver and rose petals
tablespoons gulkand(2)rose water(1 teaspoon)edible silver foil/leaf (chandi ka vark)(1)rose petals - (dry or fresh)(10) - 22
Serve them as dessert during festivals
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Gulkand Kala Jamun Recipe
A vegetarian Rajasthani recipe with khoya (mawa), tablespoons all purpose flour (maida), sooji (semolina/ rava). Ready in 35 min, serves 10.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To prepare Gulkand Kala Jamun Recipe, proceed with making khoya balls first
khoya (mawa)(1 cup)tablespoons gulkand(2) - 2
How to make Khoya BallsIn a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough
khoya (mawa)(1 cup)sooji (semolina/ rava)(1 tablespoon)cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon) - 3
Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins
- 4
Heat sufficient oil in a wok for deep frying
sunflower oil - to deep fry - 5
Meanwhile prepare the balls
- 6
Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix
pinch cooking soda(1)pinch saffron strands(1) - 7
Make a depression in the center with your index finger and drop little gulkand, small pinch of cardamom powder and few chopped nuts in the center
pinch cooking soda(1)tablespoons gulkand(2)cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)cashew nuts - finely chopped(1 tablespoon)pinch saffron strands(1)cardamom powder (elaichi)(1/2 teaspoon) - 8
Fold the dough mix from the sides towards inside and seal the ball
- 9
Now gently roll the ball between your palm and keep aside in a tray
- 10
Similarly make many more balls from the dough mix and line them on a tray
- 11
How to make Sugar SyrupTo make sugar syrup, in a saucepan add water and sugar and allow it to come to boil
water(2 cups)-/2 sugar(1 cups)rose water(1 teaspoon) - 12
Now add saffron, rosewater and cardamom powder and let the sugar cook with water till it gets a one string consistency
cardamom powder (elaichi) - cardamom powder(1/2 teaspoon)water(2 cups)-/2 sugar(1 cups)pinch saffron strands(1)rose water(1 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)rose petals - (dry or fresh)(10) - 13
Turn off heat and keep aside
- 14
Frying the khoya ballsWhile the sugar syrup is getting done, start by heating a deep frying pan with enough oil to deep fry
khoya (mawa)(1 cup)sunflower oil - to deep fry-/2 sugar(1 cups) - 15
As soon as the oil is medium hot, lower the flames to medium heat and drop in the gulkand stuffed khoya balls in equal batches
khoya (mawa)(1 cup)tablespoons gulkand(2) - 16
Remember not to overcrowd the kadai
- 17
Simmer the gas and allow the balls fry from all sides till they turn almost black in color
- 18
Transfer the fried balls on a kitchen napkin for about 30 seconds, or until to drop the second batch into oil
- 19
Transfer to the prepared sugar syrup
-/2 sugar(1 cups) - 20
Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely
- 21
Gulkand stuffed kala jamun is ready to serve when garnished with edible silver and rose petals
tablespoons gulkand(2)rose water(1 teaspoon)edible silver foil/leaf (chandi ka vark)(1)rose petals - (dry or fresh)(10) - 22
Serve them as dessert during festivals
Rate this recipe
