Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving
Jam-making can feel like bottling sunshine, isn't it? If you're looking for a simple, yet utterly delicious, plum jam recipe that skips the stress and tastes of pure nostalgia, you've landed on the right page. This is not just a spread for toast; it’s a jar of concentrated festive cheer! With a simple hint of natural pectin and just the right amount of tang, this easy plum jam is the perfect homemade gift or a luxurious addition to your holiday breakfast table. Get ready to stir up some magic and boost your kitchen confidence!
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Honey Cake Bliss: Symphony of Nostalgia Continued...
Embark on a journey down memory lane as I guide you into the enchanting realm of Honey Cake. Inspired by the cherished moments at Krishna Bakery, each slice unravels a burst of sweet bliss. While some may associate this cake with Iyengar Bakery, my memories vividly transport me to the familiar aisles of Krishna Bakery. Much like other bakery delights, each item holds a special place in my heart, laden with nostalgia and countless anecdotes from every visit.
Honey Cake, a harmonious blend of honey-kissed delight, takes centre
stage. Describing it as honey-infused may seem like an exaggeration,
especially considering that many recipes involve infusing a basic
Vanilla Cake with Sugar Syrup. To truly honour this recipe, let's go
beyond the norm and add a touch of honey alongside the Sugar Syrup. This
vibrantly pink Honey Cake features a moist vanilla base, soaked in
sugar syrup, adorned with luscious Mixed Fruit Jam, and wrapped in a
coconut embrace – a sweet symphony that transforms the ordinary vanilla
cake into a delightful masterpiece.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This cake appears to be a creation born out of the imagination of a visionary bakery owner, someone with an enthusiasm for transforming a humble vanilla cake into a delicacy. The ingenious addition of jam and the delightful coconut coating elevated a simple treat into an ultimate delight, specially crafted for those with the sweetest of teeth. 🍯🎂
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
Ingredients:
For Honey Cake:
Vanilla Cake (Refer to Vanilla Milk Cake Ingredients)
1/4 cup Honey
1/2 cup Water
2 Tablespoons Sugar
1 cup Mixed Fruit Jam (warmed for a delightful spread)
1 cup Dessicated Coconut
Method:
Bake the Vanilla Milk Cake as per the previous recipe.
In a saucepan, combine honey, sugar and water. Simmer until it forms a thin syrup.
Once the cake is out of the oven, pierce it with a skewer and generously pour the honey-sugar syrup over it.
Warm the Mixed Fruit Jam and spread it evenly over the cake.
Finally, coat the entire cake with a generous layer of dessicated coconut.
Notes:
Allow the cake to absorb the honey syrup for a moist and flavourful result.
Warming the jam makes it easier to spread and enhances its lusciousness.
Unlock Sweet Nostalgia with this Irresistible Honey Cake Recipe
This Honey Cake isn't just a dessert; it's a jubilant celebration on a plate. The variety of Sweet treats in Indian bakeries & the wonderful aroma of freshly baked treats wafts through the air, transporting you into your world of memories. A slice of this delightful creation – a tapestry of layers that unfolds a story of its own and from the lives of many of us from our growing age. It's not just about honey, jam, and coconut; it's a narrative woven with the richness of Indian bakery tradition. Each layer whispers tales of warmth, shared laughter, and the pure joy that comes from savouring a slice of indulgence. In every bite, you're transported to the heart of those charming bakeries, where every cake is a work of art, and indulgence from those small times. This isn't just a Cake; it's a sweet symphony that resonates with the nostalgia of growing up, a reminder of shared moments and the simple pleasures that linger in our hearts.
ORANGE MARMALADE
This gorgeous brightly hued Orange Marmalade is loaded with fresh citrusy flavour
and a wonderful texture. This Jam is quite easy to make and has no
preservatives or artificial pectin in it. This recipe is for a small
batch prepared with just a few Oranges. The best thing about this
preparation is that it yields you with a Fresh & Sweet Orange Marmalade full of texture and do not forget, your kitchen would be overwhelmed with a wonderfully addictive citrusy aroma.
Marmalade, though similar to Jam or a Jelly, when prepared with Citrusy fruits comes to be called as Marmalade. Well, In the Old French language, an orange was referred to as a 'marmalatice' & In Portuguese, 'marmelada' is the name for a fruit preserve made using quinces (looks like a pear, ripe quince fruits are hard, tart, and astringent). The words'marmalatice' &'marmelada' combined together to form a word'marmalade.'
While writing this post, I remember the lines about Orange Marmalade from Dan Brown's Novel Digital fortress -
- The patio, Jardin de los Naranjos, was famous in Seville(Spain) for its
twenty blossoming orange trees. The trees were renowned in Seville as
the birthplace of English marmalade. An eighteenth‑century English
trader had purchased three dozen bushels of oranges from the Seville
church and taken them back to London only to find the fruit inedibly
bitter. He tried to make jam from the rinds and ended up having to add
pounds of sugar just to make it palatable. Orange marmalade had been
born.
***The word Naranjos which means Orange Trees in Spanish, reminded me that in Malayalam we call Lemons, Naranga and could be that the word would have been derived somewhere from either of the word???
ORANGE MARMALADE
The patio, Jardin de
los Naranjos, was famous in Seville for its twenty blossoming orange
trees. The trees were renowned in Seville as the birthplace of English
marmalade. An eighteenth‑century English trader had purchased three
dozen bushels of oranges from the Seville church and taken them back to
London only to find the fruit inedibly bitter. He tried to make jam from
the rinds and ended up having to add pounds of sugar just to make it
palatable. Orange marmalade had been born. https://digitalfortress.bib.bz/chapter-98
Well coming back to Marmalades, it is usually made with Citrus fruits like Oranges, Lemons, Kumquats, Grapefruits etc., ThisMarmalade recipe is made withthe citrus fruit peel. It has an aromatic sweetness without the bitterness as it is commonly known for.
Marmalades are mostly made with fruits like orange, kumquat, and
grapefruit.
This homemade orange marmalade is a wonderful combination of sweet and
bitter taste, and it has a fresh, addictive aroma. With a little bit of work, time and patience you would have a jar or two full of orange deliciousness.
This recipe is similar to all other marmalade recipes, but I have used the Peels for the texture & without the bitterness of a traditional marmalade. Traditional marmalade recipes call for removing the peels and then boiling it once or twice and then again to removing the zest from the white pith etc., & etc., It seemed to be tedious according to me. So went with an idea of just peeling off the zest with a vegetable peeler, then I cut off the ends of the oranges, & removed the white pith. The next step is to cut the oranges into sections, removing the membranes & seeds.
Pectin is one main ingredient in the preparation of Jam, which
helps to thicken the Jam. The membranes and seeds of the oranges acts as a natural pectin. And I have used the Seeds and membranes to add the natural pectin to the
Marmalade by tying it up in a muslin cloth. So I
have not used any Pectin powder in the recipe, you may just have to boil
the jam a little longer with the membranes and seeds tied up in a muslin cloth. This way, you can make sure that the marmalade is Sweet and not bitter.
And with the Peels in it, it is full of texture. I know, the steps take a bit of time & needs patience, but it's worth the work.
ORANGE MARMALADE
Also, I
have not used any preservatives in this Orange Marmalade. I made only a small
batch with just 4 Oranges, which yielded about 250-300 Grams of Marmalade. And as I live in a humid place, and as there are no preservatives in this recipe, I leave them in the refrigerator. Refrigerate it and consume within a months time.
It tastes great over a toast, or spread it over your favourite
bread or for a real treat have it with some warm croissants. I could just
have a slice of toast, slathered with my homemade Orange Marmalade for my breakfast and waiting for a good piece of Croissants to slather it on it. This Orange Marmalade could be used to fill layers of a cake or in
thumbprint cookies. I usually add a teaspoon or two of Orange Marmalade
while beating up my Christmas Fruit Cake and with all homemade goodies
for the cake, this orange marmalade too lined up the suit.
Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
HOW TO MAKE ORANGE MARMALADE - HOMEMADE ORANGE MARMALADE
ORANGE MARMALADE
INGREDIENTS:
For Orange Marmalade:
Oranges - 3 No's
Sugar - 3 Cups Water - 2 Cups
METHOD:
Wash and dry the oranges.
Using a sharp vegetable peeler or paring
knife, peel the Orange zest. Make sure that you do not peel it with the white pith underneath it, which makes it bitter.
Cut the zest into thin strips and keep them aside.
Cut off the ends of the zested oranges. Then remove the thick white pith from the oranges. Discard the ends and the white pith.
Cut out each segment between the membranes from the peeled oranges.
Squeeze any left out juice from the membranes and add the juice into the segmented oranges.
Save the membranes and the seeds.
Tie them up in a clean muslin cloth into a 'potli' like bag and keep it aside. This is the Pectin Bag.
Now in a heavy bottomed pan combine the thin strips of orange strips, segments and juice.
Pour in the water and add in the Sugar.
Bring this to boil, stirring until the sugar dissolves.
Once the sugar is completely dissolved, stop stirring.
Let it cook on a medium low flame for about 15-20 minutes.
Add the "pectin bag" to the pot and cook the mixture until it boils.
Meanwhile, place a couple of small plates in the freezer to chill.
Cook the marmalade until it turns like a jelly. Be patient, this can take quite a while. Do not stir.
Put a dollop of the marmalade on a chilled plate. Swirl the plate to
spread the marmalade and gently drag a chilled spoon through it.
If the
marmalade is set, the spoon will leave a trail, and you'll still be able
to see the plate where you dragged the spoon.
If it has set, then remove the pectin bag.
Squeeze out any extra marmalade sticking on to the pectin bag and then discard the bag.
Switch off the flame and hold it for about 5 minutes on stove top.
Mix well until the zest is evenly spread through the marmalade.
Use a ladle to transfer the marmalade into the clean & sterilized jars.
Ladle the hot marmalade into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.
ORANGE MARMALADE
NOTES:
Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can also add a teaspoon of pectin powder, few drops of Orange food colour and artificial orange essence if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
This marmalade recipe is without any artificial colouring, pectin powder and preservatives.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the marmalade, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
"The Perfect Breakfast Duo: Crispy Bread Toast and Sunny-Side Up Eggs"
A Break from Blogging and a Journey to Southern Italy
Life has been a whirlwind lately, keeping me away from my blog. Amid personal commitments and a trip halfway across the globe, I found myself immersed in the picturesque southern region of Italy. Between planning and travelling with my daughter, my mind was constantly pulled in different directions. We spent days exploring the historical and cultural gems of Italy—mountains, beaches, and centuries-old architecture. Of course, there was the inevitable rant about missing good old rice and curry under the scorching Sicilian sun. But that’s the beauty of travel—it broadens your horizons and opens your heart to new experiences and cultures.
Discovering the Sweet Essence of an Italian Breakfast
While the thrill of travel keeps me on my toes, let’s be honest: food steals the show. A typical Italian breakfast, or Colazione, introduced me to a world of sweetness—Cornettos (Croissants), Brioche, buns dripping with jam, and the iconic Sicilian Gelato served in a brioche bun. The delights didn’t end there. Sicily surprised me with its unique sweet treats like Cannoli, Sicilian almond cookies (pasticcini di mandorla), and the rich Cassata Siciliana. For someone used to savoury breakfasts, this was a sugar rush of epic proportions. Yet, the one constant was the coffee—whether it was a foamy cappuccino, creamy caffé latte, or the locals’ favourite, a strong shot of espresso (Caféin their terms & Decoction in our terms).
Craving Familiar Comforts after Italian Indulgence
Despite the Italian feast of pizzas, pastas, focaccias, and arancinis—capped off with a decadent slice of tiramisu—nothing beats the comfort of home-cooked meals. After soaking in the Sicilian summer, I found myself yearning for something simple, like Thayir Sadham (curd rice) and pickle. Returning home, there was nothing more satisfying than this meal to recover from the trip. Once settled, I turned to my favourite breakfast—a classic toast with sunny-side up eggs and a robust cup of coffee—to soothe my soul and set the stage for getting back into my blogging routine.
Pair it with Your Favourite Beverage: Don’t forget to check out delicious Beverages Recipesfor the perfect coffee, tea, or chocolate drink to complement your breakfast!
Cuisine: Continental Recipe Type: Breakfast Servings: 1-2 servings Yield: 2 slices of toasted bread with 1 sunny-side up egg Author: SM
The Ultimate Breakfast Combo - A Quick and Easy Meal
After returning home from my recent trip, I was greeted by a loaf of fresh bread, and instantly, my mind was set on creating this heartwarming combo. Knowing my obsession with this dish, my husband thoughtfully picked up a loaf, anticipating my craving for my all-time favourite breakfast combo: Toasted Bread with Sunny Side Up Eggs! This hearty dish transcends breakfast; it's a comforting anytime meal that warms the heart and satisfies the palate.
When it comes to toasting
bread, everyone has their preferred method to achieve that perfect
crisp. Whether you choose a classic electric toaster or a convenient
toaster oven, the goal is the same: golden-brown perfection.
The Art of Toasting Bread
Toasting
bread is a cherished culinary tradition that dates back to Ancient
Egypt, where it was discovered as a way to rejuvenate stale bread.
Today, bread toast remains one of the most versatile and delicious options for breakfast or as a side dish for any meal.
Versatile Toasting Methods
The
beauty of toast lies in its adaptability. You can create a delightful
slice from virtually any type of bread, using a variety of methods.
Whether you prefer a classic toaster, a conventional oven, an open
flame, or a frying pan, there’s no shortage of ways to achieve that
perfect golden-brown finish. Plus, the options for toppings are
limitless, allowing you to tailor each slice to your taste preferences.
When it comes to selecting bread for toasting, there are plenty of options. White, wheat, rye, and multi-grain breads all work beautifully. Personally, I adore the traditional soft sandwich bread, which is always pre-sliced, ensuring a uniform toast that's ideal for making crunchy sandwiches or pairing with breakfast dishes.
Revitalise Stale Bread
Have some stale bread lying around? Don’t toss it out! Toasting stale bread can bring it back to life, enhancing its flavour and texture. This revitalising technique is why toasting has stood the test of time!
Enhance Your Breakfast Experience
To
elevate your breakfast, consider adding fresh herbs or a sprinkle of
your favourite seasoning to the eggs for an extra kick. This simple
combo can be easily adapted to suit your taste buds, making it a
versatile choice for any meal of the day.
Mastering the Art of Toasting: A Guide to Perfect Toast
When it comes to achieving the perfect toast, two crucial factors come into play:
Time &
Heat.
Finding Your Ideal Browning Level
The longer you toast your bread, the darker and crispier it will become. To achieve your desired level of browning, it's essential to adjust both the heat and the cooking time. Whether you prefer a light golden hue or a deep, rich brown, fine-tuning these elements is key.
The Family Method: Pan Toasting
Personally,
I've cherished the traditional method I grew up with—my mum would toast
bread on our trusty old chapati griddle or a Pan. This method allows for a
simple, butter-free toast that beautifully enhances the bread's natural
flavour. This age-old method has been a staple in our kitchen for generations.
Simply place your bread in a dry pan and let the heat work its magic. For added richness, I recommend a light smear of butter. However, you can achieve excellent results even without butter or oil.
A Desi Twist: Toasting with Ghee - For a unique twist, I sometimes elevate my toast game by using ghee—a traditional Indian clarified butter. This adds a delicious depth of flavour that complements the toast perfectly.
* Trivia: What is Texas Toast?
Did you know that frying toast with a bit of butter or oil is often referred to as "Texas Toast"? This method not only creates a crisp texture but also results in a golden crust that’s irresistibly delicious.
To make the perfect toasted bread, you will need the following ingredients:
Bread (Brown or White): 2 slices
Butter: 1 tablespoon
Method: How to Toast Bread to Perfection
Prepare Your Pan - Start by heating a pan over medium heat. Once the pan is warmed up, reduce the flame to low-medium to ensure gentle toasting.
Butter the Bread - Using a butter knife or a flat spoon, smear some butter on each side of the bread slices. This step is essential for achieving a rich, golden crust.
Toast the Bread - Carefully place one or two slices of bread onto the pan. It's important to toast the bread over low heat to prevent excessive browning or charring, ensuring a perfect texture.
Flip and Finish - After a few minutes, flip the bread slices to toast the other side. Continue to toast until both sides are browned to your liking.
Serve and Enjoy - Once your bread slices are perfectly toasted, remove them from the pan. Repeat the process with any remaining slices.
Let’s dive into the star of the breakfast table—Sunny-Side Up Eggs! These eggs are not just delicious; they also serve as the perfect complement to your toasted bread. However, achieving that ideal sunny-side up egg requires careful attention to heat and technique.
1) Heat Control - Proper heat control is essential when cooking sunny-side up eggs:
Too Much Heat: If the pan is too hot, the egg whites will toughen and develop brown edges, ruining the delicate texture.
Too Low Heat: Conversely, cooking on too low a heat can lead to yolks that cook partway through before the whites are fully set.
To achieve perfection, start with the right heat setting—medium-low is ideal.
2) Oil is a crucial ingredient for sunny-side up eggs. A little bit of oil is essential as it helps to set the whites without covering the pan, ensuring that the yolks remain visible and perfectly runny. The hot oil creates a barrier that prevents the whites from spreading too thin while allowing them to cook evenly.
3) Seasoning - Season after the eggs are done. Seasoning, a Sunny-Side Up Egg is always with Salt & Pepper. I usually just sprinkle a dash of Salt.
When cracking the egg, aim for a gentle action—there should be no hissing sound.
Ensure
the egg lies flat and still in the pan; if you hear sizzling or see the
whites fluttering, reduce the heat immediately. Too much heat will
toughen the whites, leading to an undesirable texture.
Remember to season the eggs after they are done cooking to avoid drawing out moisture.
Try Variations: Experiment with different types of bread or toppings to put your unique spin on this breakfast classic!
Breakfast Variations with Bread
Garlic Bread: If you love the crispy texture of toasted bread, don’t miss this Garlic Bread recipe. It’s the perfect side for any meal and adds a delightful garlic kick!
French Toast: Craving something sweet? Check out Classi French Toast recipe, which offers a delicious twist on classic breakfast fare, perfect for satisfying your morning sweet tooth.
Japanese Egg Mayo Sandwich: If you enjoyed the eggs in this recipe, you’ll love this soft & silky Japanese Egg Mayo Sandwich. It's a unique and creamy way to enjoy eggs for lunch or a light breakfast.
Baguette Pizza: Looking to switch things up? Try this Baguette Pizza for a fun and delicious take on pizza that’s perfect for brunch!
There’s nothing quite like the delightful combination of toasted bread and sunny-side up eggs to elevate your breakfast game. This simple yet satisfying meal is not only easy to prepare but also packed with flavour and nutrition, making it the perfect way to kick-start your day. Whether enjoyed alone or paired with your favourite beverage, this breakfast combo offers a delicious blend of textures and tastes that will leave you craving more.
Next time you ponder what to prepare for breakfast, let this classic duo be your inspiration. Embrace the warmth of golden toast and the richness of perfectly cooked eggs to create a wholesome morning ritual that fuels your body and spirit. It's the perfect way to
start a day!
Explore More Recipes: Check out Essence of Life - Food, for more delicious recipes and cooking tips to keep your mornings vibrant and energised.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head. If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity. Well, so is the popularity of this amazingly big fruit in God's Own Country. Least to mention the variety of dishes made out of this fruit. Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.
JACK FRUIT
Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it. Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own. It was always done by my husband, who happened to be busy, couldn't extend a helping hand. So, as they say, there's always a first time - I got into action and with all effort and preparation. In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.
JACK FRUIT
My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve. Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu. Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery. It is a kind of preserve which could last for up to a year, if done properly. Yet another Summer treat with locally available seasonal fruit.
Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce. And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season.
Add Jaggery into the Water, boil this on a high flame for few minutes.
Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
Then switch off the flame & strain for any impurities.
Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
Then grind the remaining jackfruit into a paste and keep it aside.
In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
Now, pour in the Jaggery syrup and cook this on a low flame.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
The idea is to dehydrate the mixture. It would turn out into a Jam like consistency.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
Once you get the desired consistency, switch off the flame and allow it to cool down.
Ladle it out into clean and dry, sterilized jars.
CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM
NOTES:
For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
Add in the ghee once the Chakka Varttiyathu starts to thicken. Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.
Adjust the amount of Jaggery to suit your sweet tooth. I have used 11/2 Cups of Jaggery in this recipe.
Adding Cardamom & Dry Ginger Powder is purely optional.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
Stays good for up to a year.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You
can also freeze Chakka Varattiyathu, but make sure to leave a little
space at the top of the jar, as it expands in the freezer.
Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.
KALA JAMUN
If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun. So,
a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical
variations & differences of these Sweets. Gulab Jamun, Makkan Peda,
Kala Jamun, Pantua, Lyangchaetc., though most of these sweets, at a
look, can be deceiving and you would misinterpret it to be the same old
Gulab Jamun (So is the popularity of a Gulab Jamun worldwide). They
have slight variations in ingredients, taste, texture, flavour &
taste.
Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own.
These sugar dipped rounds made of khoya/paneer are, one of
the most loved Bengali sweets and have captured a unique place in our
hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.
Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown. But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough. The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour. And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too. Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour. Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.
Tips to remember while making Kala Jamuns:
KALA JAMUN
CHENA:
Fresh Paneer/Chena yields you with a better texture.
You can use Paneer but freshly
made Chena works better. Fresh Chena tends to retain some moisture.
Chena is nothing but fresh cheese curds that we get after
curdling the milk.
For Chena, the process is the same as for making Paneer. But, just stop at the stage
when the milk curdles. Drain in a muslin cloth, squeeze water and use in
the recipe. You may need to curdle around One litre of milk for
this amount of Chena.
Fresh Chena and soft Khoya helps you t get soft dough.
I
didn’t add any milk while kneading the dough, the moisture from the Chena and Khoya was more than enough to knead a soft dough.
FRYING:
Fry Kala Jamuns on a medium-low flame.
What you need is evenly cooked and coloured Jamuns with a crispy exterior.
Frying them on a high flame can darken the Jamuns leaving the centres under cooked. And also it hardens the Jamuns.
SUGAR SYRUP:
For Kala Jamuns we need a bit of sticky syrup. To test the
consistency, take the syrup in a spoon or a ladle and touch it with your
fingers. It should be sticky if we slide it through our fingers.
The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
Make sure the sugar syrup is warm when you add the fried Jamuns to it.
Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.
Grate the Paneer/Chenna and mash well until there are no lumps.
Take Khoya/Mawa in a bowl and mash it well until there are no lumps.
Whisk All-purpose Flour, Ghee, Cardamom Powder, Salt & Baking Soda in a bowl and mix it along with Paneer & Khoya.
Mix all the ingredients well until there and no lumps and has a fine texture
Knead the dough suing your palms until you get a soft texture.
The dough should not be crumbly or dry. If the dough is dry sprinkle a bit of milk and knead it until soft.
Leave the dough aside for about 10 Minutes.
Divide the mixture into 18-20 equal-sized balls.
If you prefer to stuff the Kala Jamuns, stuff it up at this stage and than roll it out into balls.
For Frying the Kala Jamuns:
Meanwhile, heat Oil/Ghee, reduce the flame to medium-low.
Add the Jamuns and fry them until they turn into dark brown or slightly blackish.
Toss them frequently in the oil to get an even colour.
Soaking the Kala Jamuns in Sugar Syrup:
Remove the Kala Jamuns from the oil with a slotted spoon and immediately drop them into the Sugar Syrup.
Let the fried Kala Jamuns soak in the sugar syrup for at least 2-3 hours.
Garnish the Kala Jamuns with slivered Almonds or Cashew Nuts or Pistachios.
Serve Kala Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.
For Sugar Syrup:
Add Sugar and Water, in a heavy-bottomed pan.
Keep this on a low flame and stir well until the sugar dissolves completely.
Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup.
Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
This
step is to remove the dirt from the Sugar. The dirt coagulates and
starts to float on top and at the sides of the pan, remove them from the
sugar solution using a slotted spoon.
Always keep the flame at low. Remove all the floating dirt & then strain the syrup using a strainer.
Stir in Cardamom Powder.
STICKY SYRUP:
For Kala Jamuns we need a bit of sticky syrup. To test the
consistency, take the syrup in a spoon or a ladle and touch it with your
fingers. It should be sticky if we slide it through our fingers.
The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
Switch off the fire and leave the sugar syrup aside.
Overheating the sugar solution will caramelize it or thicken it.
KALA JAMUN
NOTES:
If there are lumps while mixing the flour and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
Lumps will affect the texture of the Kala Jamun. They will not be soft.
The moist from Paneer & Khoya is more than enough to knead it into a dough.
If you feel that the dough is dry, sprinkle a bit of milk and knead it until soft.
Deep fry the Kala Jamun on a medium-low flame.
Soak all the Kala Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't overcrowded.
For Pantua recipe, use the same ingredients & roll it out into balls. But fry it on a medium-low flame untilit turns into golden bown in colour.
For Lyangchs recipe, use the same ingredients & roll it out into balls, then make cylindrical shape out of it and fry it on a medium-low flame until it turns into golden bown in
colour.
Some Kala Jamun recipes are made with Stuffings in it. If doing so, stuff the jamuns with finely chopped CashewNuts/Almonds/Pistachios, add a few Saffrom strands soaked in 1/2 a teaspoon of milk to it and mix it along with the nuts.
Use just a small amount of finely chopped Nuts to stuff each Kala Jamun. You may need about 2 tablespoons of stuffing for the whole batch.
For the stuffing use any one Nut or mix different nuts of your choice.
Adding
milk to the Sugar Syrup is an old trick taught by my 'Dad'. This helps
to remove all the dirt and scum from the Sugar Solution. Simmer it for
few minutes until all the dirt coagulates and it would start to float
over the Sugar solution. Remove it with a slotted spoon
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
