Kala Jamun

Kala Jamun made with khoya (dried milk solids). These little southern-style balls are absorbed by a sugar syrup enhanced with rose water, cardamom and saffron.

This famous Indian sweet is my top choice and profoundly addictive!

Gulab jamun and its cousin Kala Jamun are quite possibly the most well known Indian desserts.

I recollect as a kid both of these were consistently there at each birthday celebration that I went to. Furthermore, the same was the situation with weddings.

My undisputed top choice used to be warm Kala Jamun with vanilla frozen yogurt and that too during winters in Delhi. Ahh, that is one memory perpetually scratched in my psyche!

I don’t recollect mother truly making this sweet at home, however. I mean in Indian every one of these desserts is so effectively accessible and there are such astounding sweet shops so you never want to make it.

Here in the US things are extraordinary. We do have not many Indian sweet shops here however the flavor of desserts is only no match to the desserts that we get in India. As a result of the quality that we arrive, I generally wind up making my #1 desserts at home.

Particularly during Diwali, every one of my top choices is on the menu. This time around, I am making these Kala Jamuns.

What is Kala Jamun

It’s an Indian sweet made with Mawa/khoya which is dried milk solids.

At my home, Mawa was constantly produced using scratch which included long stretches of cooking the milk until just solids remained.

Anyway, you can likewise effectively discover it at stores. Here in the US, frozen Mawa is accessible at Indian stores, I like the one from Vadilal.

These dumplings made with milk solids are broiled and afterward dunked in a sugar syrup seasoned with cardamom, saffron, and rose water.

You can say they resemble seared doughnuts.

These can likewise be made utilizing milk powder yet I favor the form made with khoya more.

How Is It Different from Gulab Jamun

The two desserts are the same, the principle contrast lies in shading. The Kala Jamuns are seared for a more extended time than gulab jamuns subsequently making them more obscure in shading.

Kala=black so because they have a dark tone due to delayed browning they are known as Kala Jamun.

Since they are singed for a more drawn out time, their skin is additionally minimal thicker than gulab jamun. Likewise, most Kala Jamuns are full (however not generally).

The rest is the same, they utilize a similar fixing and dunked in similar sugar syrup.

Tips to Make Kala Jamun

Much the same as with any Indian sweet, you need to remember certain things when making these at home.

The batter needs to truly delicate and smooth. I utilize new Chena (by turning sour the milk) to make these Kala Jamuns.

The crushed Mawa and new Chena bring about a delicate and smooth batter. I didn’t have to add any milk to unite the mixture, it met up all alone from the dampness from Chena and Mawa.

Make sure to utilize delicate Mawa here, that is the thing that you need for Jamuns. Additionally utilizing new Chena has any kind of effect. You can utilize paneer yet the newly made Chena works better.

PS: Chena alludes to the new cheddar curds that we get after turning sour the milk. When you set it, at that point it’s called paneer. This formula for how to make paneer is the thing that you need to follow for making change. Simply stop at the stage when the milk turns sour. Channel in a muslin material, press water, and use in the formula. You would presumably have to turn sour around 750 ml of milk for this measure of Chena.

Continuously make sure to broil the Jamuns at medium-low warmth. Thus, I have consumed these Kala Jamuns once because I sang them at low warmth for an excessive lot of time, I think around 25 minutes to accomplish that dark tone and they had a consumed taste before the finish of it (even intense seared at low warmth).

So for these Kala Jamuns, start at low-medium warmth. You should add them to tepid oil, at that point let them glide go to the top.

When they begin coasting, at that point turn up the warmth to medium and afterward fry until they turn dark. This way they come out amazing without consuming.

You ought to never sear on high warmth else they will turn dark rapidly and will be half-cooked from inside. What’s more, if you fry them on high warmth, they will likewise turn out hard.

The sugar syrup should be at the correct consistency all together for the Kala Jamuns to absorb it. Too thick or too flimsy and the Jamuns won’t splash the syrup.

For this formula, you don’t need any syrup or strong consistency here. You simply need the syrup to be tacky, don’t overcook the syrup else it will thicken, and afterward, Jamuns will be dry and hard.

I additionally need to refer to here that I made a ton of sugar syrup as I needed additional syrup so on the off chance that you need you can undoubtedly cut this into half. It’s up to you. Just cut everything down the middle if you need to make less measure of syrup and follow everything all things considered.

Do follow the specific timings for the syrup written in the formula.

Ensure the sugar syrup is warm when you add the seared Jamuns to it. Additionally, remove the Jamuns from the oil and quickly add them to the warm syrup. Try not to sit tight for them to chill off.


1-To a huge plate, add Mawa (this should be delicate Mawa) and afterward crush it pleasantly utilizing your hands for 1-2 minutes making it smooth.

2-To same plate presently adds, Chena (or on the off chance that you would prefer not to make new Chena, utilize ground paneer), flour, heating pop, and cardamom powder.

3-Mix everything together utilizing your hands.

4-And structure a smooth batter. No milk was required here and dampness from Chena and Mawa was sufficient to unite everything, on the off chance that the Mawa you are utilizing is dry or you are utilizing paneer and it’s dry you can add milk to unite it all.

5-This is discretionary yet on the off chance that you need to stuff the Jamuns, take 1 tablespoon from this batter and add 2 tablespoons squashed nuts (cashews) and food tone to it and blend. You can likewise add saffron strands absorbed 1/2 teaspoon water here.

6-Now take a little ball, around 20 grams from the mixture and straighten it and afterward stuff it on the off chance that you need by taking a little sum from that readied stuffing batter.

7-Seal the batter and move between your palm to frame a smooth round ball.

8-Make all Jamuns comparably. Keep them covered consistently so they don’t dry out.

9-Start chipping away at the sugar syrup now. I make a tremendous measure of syrup since I like additional syrup with these Jamuns, you can without much of a stretch a large portion of the measure of this syrup if you like.

To make the syrup, add sugar, water, rose water, kewra water, squashed cardamom, and saffron to a skillet on medium warmth.

10-Let the sugar disintegrates and the combination comes to a bubble. When it comes to a bubble, add the lemon squeeze and mix. Lemon juice forestalls the crystallization of the sugar syrup.

11-Let the syrup stew on medium warmth for around 6 minutes. It ought to get tacky by at that point yet will have no string consistency. That is the correct stage to eliminate the dish from heat. Put this aside now.

12-Heat oil with some ghee in a Kadai to sear the Jamuns on low-medium warmth. You can utilize just ghee or just oil as well, I like utilizing a mix of both.

Add the readied Jamuns to tepid oil. Once Jamuns are in the oil, continue moving the oil around them with a spatula without contacting the Jamuns so the base doesn’t get earthy colored.

13-After around 6-7 minutes, they will begin coasting in oil, now divert warmth to medium from low-medium.

14-They will initially turn brilliant earthy colored in shading.

15-Fry until they turn dark, this will take around 14 to 15 minutes altogether. Try not to consume them. Eliminate them from oil utilizing a spatula.

16-Drop singed hot Jamuns in the readied syrup. The syrup should be warm when you add Jamuns to it (and Jamuns should be dropped following broiling them). Fry every one of them correspondingly and let them absorb the sugar syrup for in any event 4 hours.

Appreciate Kala Jamun warm with some vanilla frozen yogurt (that is my number one way)!

Leave a Reply

Your email address will not be published. Required fields are marked *