Kala Jamun

Kala Jamun is a dark brown version of the Gulab Jamun. They are made with a mixture of Paneer and Khoa and then deep fried and soaked in sugar syrup.

Kala Jamun

Recipe by Thrishla Jain


Prep time


Cooking time




  • Khoa : 500 grams

  • Maida : 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

  • Vegetable Oil : For deep frying


  • Mix the saffron, raisins, cashews / almonds and sugar together into a mixture to be used a filling for the kala jam.
  • 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 of tablespoons of milk. Smoothness of the dough should be in between chapati and puri dough.
  • Make 1″ diameter balls. Stuff a pinch of the filling in the middle of the ball and re shape into a ball.
  • Deep fry the these balls 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 in 4 cups of boiling water. Cook for about 5 minutes after the sugar is fully dissolved. Soak the kala jamun in the syrup.