Desserts

Kala Jamuns (dark dense Gulab Jamun – Indian dougnut). Baked and Fried versions. Vegan

Behold the Kala Jamuns, a denser, richer version of the Gulab Jamuns, an indian sweet(doughnuts soaked in flavored syrup) …

Ready 30 minutes
Serves 4 servings
Prep 10 minutes
Cook 20 minutes

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Kala Jamuns (dark dense Gulab Jamun – Indian dougnut). Baked and Fried versions. Vegan

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.

Recipe

Kala Jamuns

A denser, richer version of the Gulab Jamuns, an Indian sweet(doughnuts soaked in flavored syrup)

Serves 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients

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)

Instructions

Sugar Syrup

1
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

2
Mix all the dry ingredients well.
3
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.
4
Oil your hands, take a portion of the dough and make a 4-5 inch long rope and shape into a spiral.
5
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)
6
Once done, gently immerse the spirals in simmering syrup. Flip after 2-3 minutes for even absorption.
7
Serve warm!

Baked

8
Mix in all the dry ingredients well.
9
Add oil and water and knead into a soft dough. Let dough rest for 2 minutes.
10
Oil hands and shape into spirals. Place them on parchment lined baking sheet.
11
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.
12
Place the jamuns in simmering syrup. Flip after a minute.
13
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)
14
Serve warm. Top with chopped pistachios.