Kala Jamun


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If gulab jamuns are soft both from inside and outside kala jamuns are a bit crisp and darker from outside but still soft from inside.The ingredients of black jamun are also some what different from gulab jamuns.Lets see what makes them different and unique.

Ingredients :- ( Serves 13 )


  • 2 cup Milk powder
  • 1 cup Fresh cream
  • 4 tbsp Clarified butter / Desi ghee
  • 1 cup Milk


  • 4 tbsp Refined flour / Maida
  • 250 gm Mawa / Khoya
  • 100 gm Full cream Cottage cheese / Paneer
  • 4 tbsp Semolina / Suji
  • 2 tbsp Corn starch / Corn flour
  • A pinch Baking soda
  • 3 cup Sugar
  • 1 tbsp Coconut powder
  • 2 cup Water
  • Ghee for frying


  • 1 tsp coarsely crushed green Cardamom seeds
  • Half pinch or a drop Red food colour
  • 1 tsp mixed Dry fruit powder ( Optional )
  • 1 tsp Sugar


  1. To prepare Khoya mix all the ingredients and then cook over a medium heat stirring continuously till the mix gets thick and leaves sides.it will hardly take 15 minutes.
  2. Mash the paneer till smooth but don’t over mash it,we don’t want Oil to ooze out.
  3. Then blend in the Khoya.
  4. Now add Maida,Suji,Corn starch,Baking soda.Bring together all ingredients forming a smooth dough.
  5. Pinch a Lemon size portion of the dough and in it mix all the ingredients mentioned for stuffing.
  6. Now divide remaining dough in equal lemon size balls.(Size according to ur wish ).
  7. Divide the stuffing portion also equals in number of dough balls.
  8. Make sugar syrup by melting sugar in water till it sugar syrup turns sticky like honey.
  9. Make the dough balls smooth and in it stuff the stuffing closing the ends to make balls smooth without cracks.
  10. In hot ghee fry the made balls over low till dark brown and then strain them out dropping in warm sugar syrup.
  11. Keep the fried kala jamun balls soaked in sugar syrup for about 2 hours.
  12. Take out serve sprinkling coconut powder.

Tips :

  • You can keep Khoya stored in freezer in a zip lock bag for about 6 mounts
  • To knead the dough to releases gluten otherwise dough will become stretchy resulting in hard black jamun.
  • If your dough is too dry add little milk.
  • Melt sugar in water over low till sugar dissolves.

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