Servings: 12-16 (depending on the size of the gulab jamun)

Portion Size: 1 Kale Jaam per serving

Preparation Time: 25-30 minutes (making dough, preparing stuffing, and shaping)

Cooking Time: 15-20 minutes (frying the kale jaam and soaking in syrup)

Ingredients for the Dough: 

• 300 grams of khoya (mawa, unsweetened, soft, and crumbly) 

• 150 grams of paneer (fresh, soft, and well-kneaded) 

• 2 tablespoons of maida (all-purpose flour, to bind the dough) 

• 2 tablespoons of sooji (semolina, for texture) 

• 1/2 teaspoon of baking soda (for fluffiness) 

• Milk, as needed (1-2 tablespoons, to adjust dough consistency) 

• Oil or desi ghee (for frying) 

For the Syrup: 

• 2 cups of sugar 

• 1 1/2 cups of water 

• 1/4 teaspoon of lemon juice (prevents crystallization) 

• 2-3 crushed cardamom pods or a few saffron strands (optional, for aroma) 

For the Stuffing: 

• 1/4 cup chopped dry fruits (almonds, cashews, pistachios) 

• 2 tablespoons of desiccated coconut 

• 1-2 tablespoons of powdered sugar (optional, to sweeten the stuffing) 

• A pinch of cardamom powder 

• Few strands of Saffron (soaked in 1 tbsp warm milk), or use few drops of yellow color 

For Coating: 

• 1/2 cup desiccated coconut (for rolling after soaking in syrup) 

Equipment needed 

• Mixing Bowls 

• Measuring Cups and Spoons 

• Frying Pan or Kadai 

• Slotted Spoon or Tongs 

• Sugar Syrup Container 

• Wooden Spoon or Spatula 

• Cooking Thermometer (optional) 

• Plate with Paper Towels 

Instructions

1. Prepare the Dough: 

   • Grate and knead khoya until soft and smooth. 

   • Separately, grate and knead paneer to ensure it’s lump-free. 

   • In a mixing bowl, combine khoya, paneer, maida, sooji, and baking soda. Mix gently. 

   • Add milk gradually (if needed) to form a smooth, soft dough. Avoid over-kneading to keep the jamuns tender. 

2. Prepare the Stuffing: 

   • In a small bowl, combine chopped dry fruits, desiccated coconut, powdered sugar, saffron  and a pinch of cardamom powder. Mix well and set aside. 

3. Shape the Jamuns: 

   • Divide the dough into equal portions. Flatten each portion in your palm and place a small amount of the stuffing in the center. 

   • Gently seal the edges and roll into a smooth ball or oval shape. Ensure there are no cracks in the surface. 

4. Prepare the Syrup: 

   • In a saucepan, combine sugar and water. Heat until the sugar dissolves completely. 

   • Add lemon juice and cardamom, and saffron(optional) for aroma. Boil the syrup for 8-10 minutes until slightly sticky. Keep it warm. 

5. Fry the Jamuns: 

   • Heat oil or ghee in a deep pan over medium heat. Test with a small piece of dough—it should rise slowly without browning too quickly. 

   • Fry the stuffed jamuns in batches, stirring gently to ensure even browning. Cook until they are dark brown (almost black for Kala Jamun). 

6. Soak in Syrup: 

   • Add the hot stuffed jamuns to the warm syrup immediately after frying. Let them soak for at least 30-45 min for the best flavor and texture. 

7. Roll in Coconut: 

   • After the jamuns are soaked and cooled, remove them from the syrup, allowing excess syrup to drip off. 

   • Roll each jamun in desiccated coconut until fully coated. 

Tips: 

1. Perfect Dough Consistency: Ensure the dough is soft but not sticky. Over-kneading can make the jamuns dense, while under-kneading might cause cracks. 

2. Stuffing Care: Use small portions of stuffing to avoid tearing the jamuns. Ensure the dough fully seals the stuffing to prevent it from leaking during frying. 

3. Frying Temperature: Fry the jamuns on medium heat. If the oil is too hot, the outside will burn before the inside cooks. If it's too cold, the jamuns may absorb too much oil. 

4. Syrup Soaking: Let the jamuns soak in warm syrup for a minimum of 1-2 hours for full absorption. Ensure the syrup is neither boiling nor cold while soaking otherwise kale jamuns will loose its shape. 

5. Coconut Coating: Allow the jamuns to cool slightly after soaking before rolling them in desiccated coconut to ensure the coating sticks well.