Gulkand Stuffed Kala Jamun

by Shaheen Ali

When life gives you khoya and gulkand in abundance, this is what happens…lol. Well my sweet cravings somehow gets double in summers. Though i have kept myself away from all these sinful subjects but still once in while i cheat myself by having few of my favorite stuffs. Khoya which in english is known as evaporated milk is something that i have in abundance at home these days. Yes, got that pure one from Rajasthan. Same is the story with Gulkand. So now as i am overloaded with these two particular stuff , why not make something sweet that can even give rest to my sweet tooth cravings….!


Pure khoya kala jamun stuffed with gulkand and nuts is my today’s make in the kitchen. My son and me both are big time sweet lovers and specially when it’s Gulab Jamun or anyone from the same family, we just can’t control ourself. Gulab jamuns are a coomon thing now in my home, it’s like something i have to make every week, only for my son. To make my work easy i often opt for the instant mix. But here i really wanted to go with the elaborated process using proper khoya and few more ingredients required. So here comes the Gulkand Stuffed Kala Jamun with pure Khoya and no shot cuts!

Print Recipe
GULKAND STUFFED KALA JAMUN
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For Filling :
  • 2 tbsps Rose petal jam / Gulkand
  • 1/2 tsp Cardamom powder
  • Cashews Finely chopped
For Sugar Syrup :
For Garnish :
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
For Filling :
  • 2 tbsps Rose petal jam / Gulkand
  • 1/2 tsp Cardamom powder
  • Cashews Finely chopped
For Sugar Syrup :
For Garnish :
Instructions
  1. How to make Khoya Balls -
  2. In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. 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.
  3. Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls.
  4. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.
  5. 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.
  6. Fold the dough mix from the sides towards inside and seal the ball.
  7. Now gently roll the ball between both you palm and keep aside in a tray.
  8. Similarly make many more balls from the dough mix and line them on a tray.
  9. How to Fry Khoya Balls -
  10. 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.
  11. Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color.
  12. Transfer the fried balls on a kitchen napkin and fry the other batches.
  13. How to make Sugar Syrup -
  14. While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil.
  15. Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency.
  16. 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.
  17. Gulkand stuffed kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving.
  18. Garnish the kala jamun with fresh or dry rose petals and can also use edible silver leaf if required.
Recipe Notes

If you liked this sweet affair, please do let me know your feedback in comments below. Thanks for stopping by!

Love : Shaheen 

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2 comments

Hope Brost February 19, 2017 - 6:32 am

Hello Shaheen – I found your blog while researching recipes for a jar of Swad Kala Jamun powder I purchased at my local market. An impulse buy I’d thought would be easy to find recipes for, it looked so vibrant and interesting. However my search is coming up short other than sorbets and beverages. Can I make this recipe with the powder. Can you offer any tips. I’d truly appreciate it.

I’m Italian and could run circles around a tomato, LOL I live in a very ethnic area and have an abundance of variety of foods to experiment with, but I’m at a loss with this. I’d like to get the most out of this purple powder as I can. I love trying different things, especially when they’re good for you.

Thank you in advance for any advice. Warmest regards, Hope

Reply
Shaheen Ali February 19, 2017 - 9:08 am

Hi Hope,
Greetings!
Thanks for stopping by my blog and giving a brief about yourself. Well the kala jamun powder you got is Indian blueberry fruit dried and powdered. Whereas my dish is a renowned sweet dish from India that is made with milk solids, rose petal jam etc. So I’m afraid your swad kala jamun powder won’t work here as it is a fruit powder. Hence I would suggest you to use it for making drinks, sorbets,granita or you can even use it for making jamun flavored ice creams.
I hope this helps you 😊
Thanks and best wishes!

Reply

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