Kala Jamuns

kala jamun

Kala Jamuns are darker versions of Gulab Jamuns.The same dough we make Gulab Jamuns is used to make these Kala Jamuns. Unlike Gulab jamuns ,Kala jamuns are fried for a long time until dark brown color is obtained.But never get tempted to increase the flame and burn the jamuns.
Gulab jamuns are fried till golden brown whereas Kala jamuns are fried till it changes to dark brown in color.Then dropped in sugar syrup with saffron and cardamom .I never use artificial essence for making Indian sweets for nothing can beat the rich flavor of elachi (cardamom) and kesar ( saffron ).Do try this royal dessert at home and enjoy with your family.

Also try my other khoya sweet recipes







For the dough

1 cup kova

1/2 cup maida

A small pinch of sodium bicarbonate

1-2 tbsp warm milk

Ghee for frying

For sugar syrup

3 1/2 cups sugar

2 1/2 cups

4 cardamoms

2 tbsp milk

A pinch of saffron strands


Bring the kova to room temperature.Sieve the maida with sodium bicarbonate.Make the dough by mixing kova,maida,sodium bicarbonate and warm milk.

add khoya ,baking soda,maida

Make a soft,smooth dough without any lumps and cracks.Let it rest for 15 mins.Cover the dough with a lid.

make soft dough

Meanwhile prepare the sugar syrup by adding sugar,water and cardamoms.Let it boil.

let it boil

Add 2 tbsp milk to the syrup.After 3 mins you can see the impurities from sugar at the surface of the syrup.Remove these scum completely.

remove the scum

Now add the saffron strands and let it boil for 10 mins in low flame.

add saffron

Make desired shapes form the dough,I made oval shapes for Kala jamuns today.Heat ghee in a kadai.

heat ghee and make oblong shapes

Add the jamuns and fry in low flame until dark color is obtained.

fry till dark brown in color

Now drop these fried jamuns in sugar syrup.Let it stay for 4-5 hours.

drop in sugar syrup

Serve these Kala jamuns warm or chilled.

black jamun


Do not add more sodium bicarbonate for it makes the jamuns break,crack or completely dissolve while frying.

Do not knead the dough for a long time as it makes the jamuns hard.

Fry the jamuns in ghee,avoid using oil for frying.

Do not increase the flame while frying the jamuns.

Let the sugar syrup be warm and not hot while adding the jamuns.


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