kala jamun

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kala jamun


Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min


Serves : 4
  • 150 gms khoya/mawa

  • 2 tbsp paneer crumbled

  • 2 tbsp all purpose flour

  • 2 tbsp semolina

  • 4 tbsp warm milk

  • 1/8 tsp soda

  • 1/4 tsp cardamom powder

  • 3 cups oil for deep frying

  • 1 tbsp for stuffing: chopped almonds

  • 5-6 nos raisins chopeed

  • 1 tbsp chopped cashews

  • 1 pinch red food colour

  • 1 cups for sugar syrup:sugar

  • 1 cups water

  • 1/4 tsp cardamom powder


  • firstly, in a bowl take semolina and warm milk, mix well and keep aside for 10 minutes
  • in a mixing bowl take crumbled paneer and mash till it forms a smooth dough
  • now add khoya and mash well
  • add flour, soaked semolina, cardamom powder and combine with paneer khoya mixture
  • add soda and water if required to get moisture
  • mix gently to form a smooth dough
  • prepare stuffing by mixing dry fruits, colour and 2 tbsp of prepared dough
  • to make sugar syrup, take water and sugar in a pan
  • keep this pan on medium flame and stir so that sugar begins to dissolve
  • when the sugar dissolves, add 1 tbsp of milk and remove impurities from syrup
  • cook this syrup on medium flame till you get 1/2 string consistency
  • turn off the flame, add cardamom powder and keep aside
  • now take a small lemon sized dough and make ball
  • place stuffing in the centre, cover and seal the ball properly
  • heat oil on low flame
  • when oil is moderately hot, fry the jamuns till the balls turns black
  • remove the jamuns from oil and drop into hot sugar syrup