Kala Jamuns
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Kala Jamuns
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A denser, richer version of the Gulab Jamuns, an Indian sweet(doughnuts soaked in flavored syrup)
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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 cardamom powder
- rose essence or rose water to taste or a few strands of saffron.
Fried version
- 3 Tablespoons oats ground
- 2 Tablespoons nuts I use 1 Tbsp cashew 1 Tbsp almond, ground
- 2 tablespoons flour whole wheat or all purpose or both
- 1 Tablespoon raw sugar 1 Tablespoon more for sweeter spiral, ground
- baking powder a generous pinch
- pinch cardamom powder
- pinch salt
- pinch rock salt
- 1 teaspoon neutral cooking oil I use organic canola, generic cooking oil
- 1 Tablespoon water or almond milk
- cooking oil for frying
Baked:
- 2 Tablespoons oats ground
- 1 Tablespoon raw sugar 1 Tablespoon more for sweeter spiral, ground
- 1 Tablespoon almond ground, or cashew
- 1 tablespoons breadcrumbs Coarse crumbs, lightly toasted . I used home made wheat bread, heaping
- 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
- baking powder a generous pinch
- pinch salt
- pinch rock salt
- pinch cardamom powder
- 2 teaspoons neutral cooking oil I use organic Canola, generic cooking oil
- 2 teaspoons water or almond milk
Instructions
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 Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
162mg
(7%)
Potassium
26mg
(1%)
Sugar
21g
(42%)
Vitamin C
0.5mg
(1%)
Calcium
10mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 162mg | 7% |
| Potassium | 26mg | 1% |
| Sugar | 21g | 42% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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