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Kala Jamun recipe

Kala Jamun recipe


Cooking Time

Preparation Time : 15

Cook Time : 70

Total Time : 85


Serves 8

  • Soft Khoya – 2 cup (400 grams)

  • Paneer – 125 grams

  • Refined flour – ½ cup (75 grams)

  • Sugar – 1 kilogram

  • Semolina – 1 tbsp

  • Sugar – 1 tsp

  • Cashews – 6 to 7 (1 tbsp) (Finely chopped)

  • Almonds – 6 to 7 (1 tbsp) (Finely chopped)

  • Green cardamom – 4 (coarsely ground)

  • Food color – 1 pinch

  • Baking powder – 1/4 tsp

  • Ghee 1/2 litre – for frying the kala jamuns


  • 01

    In a plate crumble paneer.

  • 02

    Add semolina, baking powder to crumbled paneer.

  • 03

    Knead everything really well.

  • 04

    Then to it add Khoya and refined flour.

  • 05

    Keep kneading until the mixture gets really smooth and soft.

  • 06

    For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.

  • 07

    Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.

  • 08

    For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.

  • 09

    After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.

  • 10

    Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.

  • 11

    Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.

  • 12

    This kala jamun is fried well. Drain it out. Now prepare the rest.

  • 13

    For this, divide the mixture in small lumps.

  • 14

    Take one lump at a time, flatten it with your fingers.

  • 15

    Stuff it with very little filling.

  • 16

    Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.

  • 17

    Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.

  • 18

    When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.

  • 19

    Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.

  • 20

    Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.

  • 21

    Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.

  • 22




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