Kala Jamun recipe

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Kala Jamun recipe


Cooking Time

Preparation Time :15 Min

Cook Time : 1 Hr 10 Min

Total Time : 1 Hr 25 Min


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


  • In a plate crumble paneer.
  • Add semolina, baking powder to crumbled paneer.
  • Knead everything really well.
  • Then to it add Khoya and refined flour.
  • Keep kneading until the mixture gets really smooth and soft.
  • 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.
  • Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.
  • 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.
  • 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.
  • 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.
  • Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.
  • This kala jamun is fried well. Drain it out. Now prepare the rest.
  • For this, divide the mixture in small lumps.
  • Take one lump at a time, flatten it with your fingers.
  • Stuff it with very little filling.
  • Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.
  • Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
  • When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.
  • Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.
  • Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.
  • 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.
  • Enjoy!