kala jamun

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kala jamun


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 7
  • 150 grams khoya/mawa

  • 2 tbsp crumbled paneer

  • 2 tbsp all purpose flour

  • 1 tsp sugar

  • 2 tbsp semolina

  • 4 tbsp warm milk

  • 1 pinch soda

  • 1/4 tsp cardamom powder

  • 3 cups oil for deep frying

  • for stuffing: 1 tbsp finely chopped almonds

  • 1 tbsp finely chopped cashews

  • 5-6 raisins chopped

  • 1 pinch red food colour

  • for sugar syrup: 1 cup sugar

  • 1 cup water

  • 1/4 tsp cardamom powder

  • 1 tbsp milk


  • firstly, in a small bowl take semolina and warm milk
  • mix well and keep aside for 10 minutes
  • in a bowl take paneer and mash till it forms a smooth dough
  • now add khoya, 1 tsp sugar and mash well
  • add flour, soaked semolina, cardamom powder and combine with paneer khoya mixture
  • add soda and sprinkle some 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 the syrup on medium flame till you get 1/2 string consistency or the syrup becomes sticky
  • switch off the flame, add cardamom powder and keep aside
  • now take small lemon sized dough and make ball
  • place stuffing in centre
  • cover and seal the ball
  • heat oil in a kadai on low flame
  • when oil is moderately hot, fry the jamuns till the balls turns black
  • remove the jamuns from oil and drop into warm sugar syrup
  • cover and rest for 1 hour, then serve