Indian sweets are irresistible in their own way, but Gulab Jamun is something that one can never resist. It’s the most delicious sweet dish in India that’s traditionally made with khoya and maida. Be it any festival or a special occasion, nobody fails to gorge on this amazing sweet dish. Traditionally, we often find that this sweet dish is made in light to dark brown and black colour. Most of the times, Gulab Jamun is plain and simple, but there are several varieties where it is stuffed, and baked and whatnot! But, in this article, we will be talking about their two prominent colours - black and brown. But, have you ever wondered what sets them apart? Well, if you are interested to know about their difference, here’s a detailed article that you must read.
Origin and cultural value
Technically considered the same, both Gulab Jamun and Kala Jamun come from the dark culinary history of the Indian subcontinent, dating back centuries. Both desserts are popular around South Asia as well as the global diaspora. Since Gulab Jamun is prepared during celebrations, be it marriages, religious festivals, or family get-togethers, they represent the sweetness and gaiety of the occasion. Kala Jamun is less often prepared in homes but equally loved because of its distinct richer taste.
When it comes to the difference between the two, we asked Celebrity Chef Nishant Choubey, and he said, “Kala Jamun is basically blackened Gulab Jamun with the addition of grain sugar! The addition of grain sugar caramelises to give it a dark black and caramel-like colour. Both are deep-fried sweet dumplings. However, there is one thing that people should adhere to while making Gulab Jamun the oil temperature should not be too high when one fries them, as it might make them change colour quickly and the inside is raw. They should be fried on a slow flame that will cook them from inside while giving them the desired colour. Also, add a bit of saffron in syrup to spice up and a bit of pungent sauce with Gulab Jamun or Kala Jamun.”
Ingredients and making
Both these sweets contain nearly the same basic ingredients, which are khoya, maida, and some sort of leavening agent, either in the form of baking soda. But there is variation also. For making the traditional Gulab Jamun, mix the khoya with a little maida and prepare smooth dough balls. These balls are further deep-fried on low heat until they turn golden brown in colour. Then, soak them in a sweet warm sugar syrup, flavoured with cardamom and rose water. For Kala Jamun, the dough is sometimes enriched with paneer that makes it a little hard in texture. Also, Kala Jamun's frying time is longer, which gives it a more caramelised surface and a richly deep taste. The syrup for Kala Jamun may have saffron.
The process of making is different
The process of making both Gulab Jamun and Kala Jamun is also different. Gulab Jamun is juicy while Kala Jamun is a little hard and stuffed with some dry fruits in the middle. Many people also put Gulkand or rose essence in the middle of Gulab Jamun. Gulab Jamun is often fried only till it becomes golden, while Kala Jamun is fried for a long time till it becomes black.
Serving style
Well, many don’t know but the striking difference is their serving style. While Kala Jamun is served cold and dry without any syrup. On the other hand, Gulab Jamun is often served hot with some sugar syrup that has the taste of saffron in it.
Which one is better?
Kala Jamun and Gulab Jamun are choices that are more or less based on personal taste. The classic version comes in the form of Gulab Jamun which is light, soft, and airy with a milder sweetness. For a more complex flavour with a chew on the outside and a touch of caramelisation, the choice comes in with Kala Jamun. Read More
This article is referenced from https://timesofindia.indiatimes.com/
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