kala jamun recipe with step by step photos. easy and delicious recipe of kala jamun made with khoya and paneer.

the difference between gulab jamun and kala jamun is the color and texture. while gulab jamuns are golden colored balls, kala jamun have a dark color with just some shades away from black. hence the word ‘kala’ which means black. this color is achieved by frying the jamuns at a low flame for some time to get the dark color.

traditionally khoya or mawa is used to make gulab jamun or kala jamun. khoya is basically dried evaporated milk solids. these milk solids are obtained by continuously cooking the milk on a low flame till most of the moisture evaporates.

gulab jamun, kala jamun, rasgulla, coconut ladoo and jalebi are a few desserts that my folks are too much fond of.

here the kala jamun recipe is adapted from my gulab jamun recipe. this recipe will yield about 35 to 37 jamuns. i made them in an oval oblong shape. you can even make round shaped kala jamun. i used half of the dough to make kala jamun and the remaining half for dry gulab jamun.

since diwali is just a few weeks away, this recipe is perfect for small parties or get togethers. make the jamuns a day before and keep them soaking in the sugar syrup in the refrigerator. these kala jamun stay well for about a week in the fridge.

if you are looking for more diwali sweets then do check:

• kalakand recipe
• kaju katli
• shahi tukda
• mysore pak
• 7 cup burfi

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kala jamun

4.86 from 7 votes

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

kala jamun recipe - easy and delicious recipe of kala jamun made with khoya (mawa) and paneer.

Course:desserts

Cuisine:north indian

Servings:17 to 20

Calories:136kcal

Author:Dassana Amit

INGREDIENTS FOR kala jamun

(1 CUP = 250 ML)

for kala jamun balls

• 250 grams soft khoya or 1 cup tightly packed khoya (mawa or dried evaporated milk solids)
• 100 grams paneer or ½ cup tightly packed grated paneer (cottage cheese)
• 3 tablespoon all purpose flour (maida)
• 1 tablespoon milk
• oil or ghee for deep frying

sugar syrup for kala jamun

• 300 grams sugar or 2 cups sugar
• 1.5 cups water
• ¼ teaspoon lemon juice
• 1 tablespoon rose water
• ½ teaspoon cardamom powder (choti elaichi powder)
• 12 to 15 strands of saffron (kesar)

HOW TO MAKE kala jamun

preparation for kala jamun recipe

• take 250 grams of khoya in a plate or bowl. the khoya used for kala jamun is the soft khoya also known as hariyali khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.
• mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.
• grate 100 grams paneer and keep aside. 100 grams paneer yields about 1/2 cup grated paneer.

making kala jamun balls

• now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.
• add 1 tbsp milk. gently mix everything very well.
• bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk.
• now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.
• now roll the ball again between your palms to give a oblong cylindrical shape.
• roll all the jamun this way and keep them covered with a cotton kitchen towel.

making sugar syrup for kala jamun

• take 2 cups sugar in a pan and add 1.5 cups water.
• keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.
• when all the sugar is dissolved, add 1/4 tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.
• cook the sugar syrup on a low to medium flame till you get 1/2 string consistency or the syrup becomes sticky.
• when the sugar syrup is cooking, you can begin frying the kala jamun. as when you add the kala jamun, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.
• switch off the flame and add 1/2 tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.

frying - making kala jamun

• for testing, slid a tiny dough ball in the hot oil.
• the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.
• keep the flame to a low and fry this small jamun till it becomes golden.
• now gently slid the kala jamun. do not crowd and add the jamuns as per the size of the pan.
• when you see faint golden spots, turn over the jamun gently.
• keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamun have to feel light and not heavy.
• fry till they turn a shade or two darker than the golden fried color.
• place them on paper towels.
• whilst they are hot, quickly add them to the sugar syrup.
• fry all the kala jamun in the same way and add them to the sugar syrup.
• cover and allow the kala jamun to soak in the sugar syrup. once the sugar syrup cools down, keep the bowl covered in the fridge.
• serve kala jamun at room temperature or chilled as a dessert or sweet.

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how to make kala jamun recipe

1. take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.

2. mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya. the mashed khoya should not feel granular to touch.

3. grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer. if using freshly made paneer than make sure the paneer is strained well of the whey.

4. now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.

5. add 1 tbsp milk.

6. gently mix everything very well.

7. bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk

8. now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.

9. now roll the ball again between your palms to give a oblong cylindrical shape.

10. roll all the jamun this way and keep them covered with a cotton kitchen towel. please note that i used half of the dough to make these kala jamun.

making sugar syrup for kala jamun

11. take 2 cups sugar in a pan.

12. add 1.5 cups water.

13. keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.

14. when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.

15. cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.

16. switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.

frying kala jamun

17. when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried kala jamun, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame. you can also use ghee for deep frying.

18. for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamun.

19. keep the flame to a low and fry this tiny jamun ball.

20. fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.

21. now gently slid the kala jamuns. the flame should be low. do not crowd and add the jamuns as per the size of the pan.

22. when you see light golden spots, turn over the jamuns gently. here i was handling the camera too, so the jamuns got browned more. the jamuns fry very quickly, so do be attentive.

23. keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy. the lightness is similar to the lightness of thermocol balls, while frying them.

24. fry till they turn a shade or two darker than the golden color.

25. place kala jamun on paper towels to remove excess oil.

26. whilst they are hot, quickly add kala jamun to the sugar syrup. fry all the kala jamun in the same way and add them to the sugar syrup. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the kala jamun to soak in the sugar syrup for 3 to 4 hours before serving. once the sugar syrup cools down, keep the bowl covered in the fridge.

27. serve kala jamun at room temperature or chilled as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.