Friday, 12 February 2016

KALAJAMUN / KALOJAM



I was thinking of preparing a sweet that is hassle free , related to my homeland Bengal yet people elsewhere can identify with it. These are Kalajamuns or Kalojam which belongs to the Gulabjamun family. Though not as popular as gulabjamun, I love it very much because of my love for fried sweets. I remember mom used to scold me for this. At our home the preferred sweet option had always been Rasgulla. Rasgulla was considered a healthier choice. My choice differed. I loved kalajamun, gulabjamun.jalebi, chanar jilipi. Sweet old memories.

My reason for choosing this sweet is that I loved it a lot once upon a time. I thought let me give it a try and see how does the home made ones taste. I think I have done justice... just like the shop ones, it was a bit hard outside and soft and juicy inside. I came across some Bangladeshi sites and saw this sweet is very popular there too. I went through similar recipes of Rownak, Siddika Kabir, Khadija who are popular chefs there. I opted for Khadija's way of doing it because I had all the ingredients at home that were required in the recipe. I have provided a stepwise picture for it. Let us do it.

INGREDIENTS :[for the balls]
Milk Powder : 3/4cup
Refined Flour : 1/4cup
Semolina : 1tbsp
Ghee[clarified butter] : 1tbsp
Baking Powder : 1/2tsp
Condensed Milk : 1tbsp
Yellow Food Colour : 2pinches
Cardamom Powder : 1/2tsp
Milk : 1/2small cup
Oil : 100ml[for frying]

INGREDIENTS :[for the syrup]
Sugar : 1cup
Water : 2cups
Green Cardamom : 4

METHOD :
In a large bowl, take milk powder, flour, semolina, baking powder, yellow food colour and cardamom powder. Mix well.

Add the ghee and condensed milk to it. Rub well for 2-3 minutes.

Add the milk little by little and knead well till it becomes a dough not too hard neither soft. It will look as below.



Let it stand for 20 minutes covered with a soft cloth.

Pour the water, sugar in a heavy bottomed vessel. When it comes to boil, add the green cardamoms. Let it simmer till it gets  a light sticky consistency.

Now prepare small round balls from the dough as seen below.



Heat oil in a wok. Deep fry the balls till dark. They will look as below.



Drop the fried balls to the simmering sugar syrup. Increase the heat and let boil for 3-4 minutes. They look as below.



Switch off gas. Let the kalajamuns stand in the syrup for 10-15 minutes. Take them out of the syrup and serve fresh.


12 comments :

  1. Ki je perfect hoeychey dekhtey, hats off. Moneyi hochcheyna, baritey banano. Apurbo apurbo. You have nailed the dish completely. I too am a huge fan of Siddika Kabir. Yes they have a treasure trove of recipes which I am mostly familiar with because of the ladies of my family who came from there. Khub Khub bhalo hoeychey. You should give yourself a pat on the back.

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    1. Thanks dear Piyali.... ki money moto ekta katha bolley... bishesh korey oder pithey puli guli dekhlei amar chelebelar smiriti ta nara dei.... didu used to prepare them.... love you for been appreciative always... amaro shanti legechey kalojam thikmoto banatey perey

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  2. Oh my my Black Gulab jamun is my all tym fav sweetdish since childhood..it looks so tempting & thanks for sharing such a beautiful recipe chef Soma :)

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    1. Thanks my dear Jolly... a bowl full of for you....

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  3. Subah subah munh me paani aa Gaya........
    I also made gulabjamun last night but they are the usual one. 👌🏻👌🏻👌🏻

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    1. Thanks dear... isko na thori der aur fry karna parta hai or syryp mein jyada der tak nehi rakhenge....

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  4. Hello Soma,
    You've transformed the most exotic and delicious dish to a super easy. Looks super delicious my friend I can't believe this is so easy to make.This is looking so tempting. I love to try it!

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    1. Thanks so much.... it will be my pleasure...

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  5. Wonderful sweet treat for the occasions...yummy, tasty My all time fav...

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