Kala Jamun

by Shaheen Ali

Kala Jamun

Kala Jamun is one of the most popular Indian sweet that is similar to Gulab Jamun and is a darker and a dry version of Gulab Jamun. Usually Gulab Jamuns are soft in texture and are melt in mouth as compared to Kala Jamun which is slightly tight and grainy in texture and is often served dry. Mostly kala jamun is stuffed, and even in my previous posts, i have shared various kinds of Gulab Jamuns and also a gulkand stuffed kala jamun.

The festival of all the lovely brothers and beautiful sisters is near and with this thought i decided to share one of my fool proof recipe of Kala Jamun which you can try out this festive season and gift your brother some home made sweets. An easy recipe but also needs a little monitoring, Kala Jamun is one such delightful sweet that is certainly loved by all in the family. Store it in a box and refrigerate for a longer shelf life. Find the recipe below and do share your RakshaBandhan stories with me in comments below. Share, Like and Comment if you really like this recipe.

Kala Jamun


Kala Jamun

Check out the ingredients required for making Kala Jamun below and also a quick method. Find the recipe card below and get a print if you wish to preserve a hard copy of the recipe.

 Ingredients : 

  • 1 cup Khoya/ Mawa
  • 3 tbsp All purpose flour/ Maida
  • 1 tbsp Semolina /Sooji /Rawa /
  • 1/8 tsp Cooking Soda
  • 2 cups  Oil – for deep frying
  • 2 cups Water
  • 1.5 cups Sugar
  • 1 pinch Saffron
  • 1 tsp Rose water
  • 1/2 tsp Cardamom powder
  • 2 tbsp Desiccated coconut for garnish
  • Edible silver leaf (optional)

Method :

How to make Khoya Balls – In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins. Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix. Now gently roll the ball between both you palm and keep aside in a tray. Similarly make many more balls from the dough mix and line them on a tray.

How to Fry Khoya Balls – As soon as the oil is medium hot, lower the flames to medium heat and drop in the khoya balls in equal batches. Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color. Transfer the fried balls on a kitchen napkin and fry the other batches.
How to make Sugar Syrup – While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil. Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency. Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely. Kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving. Garnish the kala jamun with some desiccated coconut and you can also use edible silver leaf if required.

Kala Jamun

Print Recipe
Kala Jamun
Kala Jamun
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
For Sugar Syrup :
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
For Sugar Syrup :
Kala Jamun
Instructions
How to make Khoya Balls :
  1. In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins.
  2. Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.
  3. Now gently roll the ball between both you palm and keep aside in a tray. Similarly make many more balls from the dough mix and line them on a tray.
How to Fry Khoya Balls :
  1. As soon as the oil is medium hot, lower the flames to medium heat and drop in the khoya balls in equal batches.
  2. Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color.
  3. Transfer the fried balls on a kitchen napkin and fry the other batches.
How to make Sugar Syrup :
  1. While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil.
  2. Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency.
  3. Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.
  4. Kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving.
  5. Garnish the kala jamun with some desiccated coconut and you can also use edible silver leaf if required.
Recipe Notes

Kala Jamun

If you liked this popular Indian dessert recipe, then try making at home and share love and happiness this Raksha Bandhan. Also share your festive stories with me in comments below. Greetings!

Powered by WP Ultimate Recipe

You may also like

6 comments

Nasreen July 16, 2017 - 1:40 pm

Gulab jamun looks yummy!! Is cooking soda means baking soda?

Reply
Shaheen Ali July 16, 2017 - 2:10 pm

Yeah, normal khane ka soda which we also at in bajiya/pakoda batter (often)

Reply
Nasreen July 16, 2017 - 3:49 pm

Ok..Thank you!

Reply
[email protected] July 16, 2017 - 11:41 pm

pics are just just fabulous……..loved it to the core

Reply
Shaheen Ali July 17, 2017 - 7:04 am

Thank you Namrata ☺

Reply
Good Bitee May 22, 2019 - 11:45 am

Red Berries are the healthiest fruit. There are a number of homemade food. Those are very tasty.

Reply

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy