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gluten-free kala jamun
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4.15 from 7 votes

Kala Jamun recipe | gluten free gulab jamun

Yummy recipe loved by one & all.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Desserts
Cuisine: Indian
Keyword: black gulab jamun, gluten free gulab jamun recipe, glutenfree, glutenfree kala jamun, gulab jaam, gulab jamun gluten free, kala jaam
Servings: 24
Author: bhavana bhatia

Equipment

  • Grater
  • saucepan kadai

Ingredients

  • 1 cup sweet potato boiled and grated
  • ½ cup paneer/cottage cheese
  • 1-¾ - 2 cup milk powder
  • 1 tablespoon hot ghee

For sugar syrup

  • 1.5 cup sugar
  • 1.5 cup water
  • 3-4 drops of lemon juice
  • 5-6 saffron strands

Instructions

for sugar syrup

  • Bring all ingredients to a boil.
  • Keep it hot by moving to a very very low flame or keeping it over a water bath(on top of a vessel that is boiling water)

for kala jaam

  • Boil and grate sweet potato.
  • Add paneer and milk powder to it with 1 tablespoon hot ghee.
  • Knead the dough, add more milk powder if required(allow the mix to rest for 5-10 minutes before add more milkpowder as the mix will tighten up)
  • Grease your palms with little ghee and mould in desired shape either cylindrical or round.
  • Heat ghee in the kadai on low flame.
  • Test the ghee and mix by frying a small ball of mix.
  • Fry the full sized balls on low flame.
  • Use a spoon to keep on stirring them slowly in the oil/ghee.
  • once they turn dark brown, move them to the sugar syrup.
  • Let them stay in the syrup for few hours.Do not move them a lot else the shape is not preserved
  • Keep adding spoonful's of sugar syrup on top of the gulab jamun(if they are not completely submerged in the syrup) so that they so that they soak the syrup.
  • Serve Hot or cold as per your liking.

Notes

You may skip adding paneer if you want to make plain gulab jamun.
Allow the sweet potato and milk powder mix to sit for some time,do not overadd the milkpowder a lot else they will come out hard.