Kala Jamun


Kala Jamun is a dark brown version of Gulab Jamun. It is made with a mixture of paneer and khoa and then deep fried and soaked in sugar syrup.

Kala Jamun

Servings 35 pieces
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • Khoa : 500 grams
  • Maida or All purpose flour : 100 grams
  • Paneer : 150 grams
  • Sugar (for syrup) : 6 cups
  • Water (for syrup) : 4 cups
  • Saffron (Kesar) : 1 teaspoon
  • Raisins : ¼ cup
  • Cashew / Almond pieces : ½ cup
  • Cardamom (Elaichi) : 10 pods powdered
  • Sugar : 1 tablespoon
  • Ghee: For deep frying
  • Vegetable oil: 2 tbsp


  • Mix the saffron, raisins, cashews / almonds and sugar together into a mixture to be used a filling for the kala jamun.
  • Drizzle 2 Tbsp of the oil into the flour and mix well.
  • Grate the khoa and paneer. Mix the khoa, maida and paneer into a smooth dough. If the dough is still hard, mix a couple tablespoons of milk. The dough should be similar to a soft chapathi dough.
  • Using your palms, roll the dough into 1" diameter balls. Stuff a pinch of the filling in the middle of the ball and reshape into a ball.
  • Deep fry the these balls in ghee over medium low fire until they are dark brown. It will take about 8 – 10 minutes per batch. Patience is key.
  • Make syrup by adding 6 cups of sugar to 4 cups of boiling water. Cook for about 5 minutes after the sugar is fully dissolved. Soak the kala jamun in the syrup after it cools for 10 minutes.
Calories: 300kcal
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.