Kala Jamun

Kala Jamun

Gulab Jamun is a milk solids based dessert. It is popular in countries of south Asia. When we love Gulab Jamun we also think of its sibling which is Kala Jamun or Kala Jam. Everything is same except Kala Jamun is fried to a much darker color and it takes on totally different flavour.



This recipe will make 12 balls.


For suger syrup

Sugar – 1 1/2 cup

Water – 2 cup

Cardamom – 1/4 tsp

Saffron – few strands

Rose Essence – 2 drops


For Kala Jamun

Mawa/Khoya/khoa – 1 cup

All purpose flour – 1 tbsp

Pinch of cardamom powder

Pinch of Baking soda


For stuffing

Mawa/Khoya/khoa – 2 tbsp

Pinch of Green food color

Sugar – 1/2 tsp

Pinch of Cardamom powder(Optional)


Other ingredients

Oil or Ghee for deep frying

Pistachios for garnishing



For sugar syrup

1. Combine the sugar with water in a pan. Bring it to a boil. Add cardamom powder and saffron.

2. Cook it over a medium heat till the syrup is 1 string consistency.

3. Keep the syrup warm.


For stuffing

1. Combine all ingredients of stuffing and knead it in soft dough.

2. Divide mixture into 12 equal parts.


For Kala Jamun

1. In a Broad bowl combine all the ingredients, mix well and knead into a firm dough without using water.


2. Divide mixture into 12 equal parts. Take a One portion of Mawa ball, flatten it and place Prepared the green ball in the center and cover it up. This should have no cracks on the surface otherwise the Kala Jamun will crack while frying.


3. Deep fry in Oil or Ghee over a very slow flame till the Jamuns are blackish in color.


4. Below are the stages from raw Kala Jamun balls to fully fried Kala Jamun balls.


5. Drain it on paper towel when evenly cooked. Transfer it to the sugar syrup while Jamuns are hot.


6. Soak it For one hour. Garnish it with pistachios.

KalaJamun_32 KalaJamun_33


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  1. meghna
    meghna 2 July, 2015, 00:00

    Vvv tasty it lks n soooo yummy

    Reply this comment

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