Learn how to make perfect Kala Jamun, the decadent Indian dessert, at home! This step-by-step guide covers everything. It includes kneading smooth dough. It also guides you on frying the Jamuns to a deep brown hue. Finally, it explains soaking them in sticky sugar syrup for ultimate juiciness. Discover pro tips to avoid common mistakes, like ensuring the right syrup consistency and frying at the perfect temperature. Whether you use traditional khoya or quick hacks like ricotta cheese, this recipe guarantees melt-in-the-mouth results. Serve with rabri, ice cream, or on its own for a festive treat. Perfect for Diwali, parties, or anytime cravings!
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What is Kala Jamun
Black Jamun or Kala jamun a scrumptious classic Indian dessert. These are black in color and have very close resemblance to Gulab Jamun. These are made following almost the same recipe as that of Gulab Jamun. Here the deep-fried jamun balls are prepared with khoya, paneer. These have a stuffing of nuts and then dunked in the sugar syrup. These get the name “Kala” because these are black in color. You get the black color by deep frying at low heat for longer duration.
Gulab Jamun vs. Kala Jamun: Key Differences
Wondering what sets Gulab Jamun and Kala Jamun apart? Here’s the scoop!
1. Color: Gulab Jamun boasts a golden-brown hue, while Kala Jamun is darker, almost black, thanks to extended frying.
2. Texture: Gulab Jamun is smooth and soft. In contrast, Kala Jamun has a slightly chewy texture. It has a crumbly bite due to the addition of paneer.
3. Ingredients: Gulab Jamun is usually made with just khoya. Kala Jamun combines khoya and paneer for that unique texture.
4. Taste: Kala Jamun often has a nutty filling in the center. This gives it a richer and more complex flavor. The taste differs from the simpler and sweeter taste of Gulab Jamun.
Both are delicious in their own right, but their subtle differences make them unique stars of Indian desserts!
My brother and hubby both love this sweet. Therefore, I make sure that I am making these frequently. In the UK, getting gulab jamun is easy but not so easy to find these in a local confectionary. Be it Diwali or Holi, I will find an excuse to make a small portion of these kala jamuns. This could be any big festival like Rakhshabandhan or just a reason to celebrate.
I must also confess that I have a sweet tooth. When it comes to Indian sweets like this, I cannot control myself from self-indulgence. How many kala jamuns can you eat in a go ? Once brother and I had a competition and I ended up swallowing 10 of these!! Blimey!
How to make Kala Jamun – Step by Step Guide
Ready to make Kala Jamun, the rockstar of Indian desserts? Let’s dive into this easy and hilarious guide to impress your taste buds and your guests!
Step 1: The Dough Drama
Prepare the khoya for a spa day. Grate it and mash it to smooth out all the lumps (no one likes a lumpy jamun). Add grated paneer, all-purpose flour, and a pinch of baking soda. Slowly drizzle in milk and mix gently to create a soft, lump-free dough. No aggressive kneading—this dough needs TLC! If it feels dry, whisper sweet nothings to it while adding a dash more milk.
Step 2: Stuff It Up
Take a small chunk of dough. Toss in sugar, cardamom powder, chironjee, broken cashews, and a dash of red food color. Voilà! Your stuffing is ready to turn this dessert into a superstar.
Step 3: Syrup Soiree
Simmer sugar and water in a pan until it boils. Let it bubble for 5 minutes, then turn off the heat. The syrup is warm and ready for its Kala Jamun bath.
Step 4: The Frying Finale
Divide the dough into balls, stuffing each with the mix. Heat oil on medium, then lower the flame. Fry 5-6 balls at a time, gently swirling the oil for that even deep-brown glow. Once fried to perfection, dunk them in the warm syrup and let them soak up all the sweetness.
Serve warm or chilled—and watch them disappear faster than you can say “Kala Jamun!”
Pro Tips for Best Kala Jamun
1. Smooth Operator: Ensure your dough is lump-free and silky smooth. Use the bottom of your palm to knead gently—this step is key to soft and melt-in-the-mouth Kala Jamun.
2. Oil Check: Test oil temperature by dropping a tiny bit of dough. If it rises gradually, you’re good to go. If it shoots up like a rocket, the oil’s too hot, and your Jamuns might burn.
3. Low and Slow: Fry on low heat to cook the balls evenly. High heat might give you crispy outsides but raw insides. Plus, over-fried balls tend to turn hard when soaked in syrup.
4. Sugar Syrup Magic: The syrup should be sticky, not thick. Thick syrup won’t penetrate the balls, leaving you with a disappointing dessert. Let your Jamuns soak in the syrup for 2-3 hours for the ultimate juicy bite.
5. Ghee FTW: For a richer, more decadent flavor, use ghee instead of oil. It elevates the taste to pure indulgence.
6. Khoya Hack: Making traditional khoya takes hours, but who has that kind of time? Use ricotta cheese or milk powder for an instant khoya fix. Ricotta cheese, in particular, gives a fabulous texture to your Kala Jamun.
7. Color Control: Don’t rush the frying process. That deep, rich color comes with patience. Keep swirling the oil for even browning without burning.
Follow these tips, and you’ll ace the art of making Kala Jamun that’s Instagram-worthy and utterly delicious!
Storage
Keep these refrigerated in air-tight container and these shall easily last for 4-5 days.
These Kala Jamun are
- Soft and scrumptious
- Suitable as dessert post any meal
- Best suited as sweets for an Indian festival, like Holi, Diwali
- Good in quality as you know all the ingredients you have used, as against to store ones, which may have adulteration
Serving Suggestion
1. Classic Style: Serve warm Kala Jamun in a bowl with a drizzle of the sugar syrup. Garnish with a sprinkle of crushed pistachios or almonds for a royal touch.
2. Ice Cream Pairing: Pair chilled Kala Jamun with a scoop of vanilla or saffron ice cream. The hot-and-cold combo is a crowd-pleaser!
3. Rabri Affair: Pour thick, creamy rabri (sweetened condensed milk) over Kala Jamun. Add a pinch of cardamom powder on top. It’s indulgence redefined.
4. Festive Platter: Arrange Kala Jamuns on a platter with colorful sweets like barfi or jalebi. This setup is perfect for festivals or parties.
5. Choco-Twist: Drizzle melted dark chocolate over the Kala Jamuns. This creates a fusion dessert that blends Indian tradition with Western flair.
6. Fruit Fiesta: Serve alongside slices of fresh mango or berries for a refreshing twist to cut through the sweetness.
7. Mini Dessert Cups: Place bite-sized Kala Jamuns in small cups. Top them with whipped cream or rabri. Serve them as individual portions at events.
8. Stuffed Kulfi Cone: Stuff a hollowed-out kulfi cone with a warm Kala Jamun. Let the syrup trickle down for a dramatic and delightful dessert.
9. Cocktail Style: Skewer mini Kala Jamuns on toothpicks. Sprinkle them with edible glitter. Serve with shot glasses of syrup for a fun party appetizer.
FAQs about Recipe of Kala Jamun
1. Why are my Kala Jamuns cracking while frying?
Your dough is probably too dry or not smooth enough. Give it a good kneading session—don’t be shy, use the palm of your hand and show it some love. Add a splash of milk if it feels crumbly.
2. Why are my Jamuns not soaking the sugar syrup?
The sugar syrup might be too thick, or your Jamuns are over-fried. The syrup should be sticky, not like glue. Also, let those balls lounge in the syrup for 2-3 hours—they need their sugar spa time!
3. Can I skip khoya and still make Kala Jamun?
Absolutely! Use ricotta cheese or milk powder for a quicker version. Trust us, no one will know you skipped the traditional route unless you tell them (and why would you?).
4. Can I use oil instead of ghee?
Yes, but if you’re looking for that next-level flavor, ghee is your best friend. Think of it as the secret ingredient for restaurant-style Kala Jamun.
5. Why are my Jamuns hard after frying?
Frying on high heat is the culprit. Cook them gently on low heat, like you’re slow-dancing with dessert.
6. Can I freeze Kala Jamun?
Yes, but freeze them without the syrup. Thaw, warm them up, and then soak them in freshly made syrup before serving. Instant dessert hack!
7. What’s the best pairing with Kala Jamun?
Rabri, ice cream, or even a scoop of your favorite kulfi—it’s dessert nirvana.
Follow these tips, and you’ll be the Kala Jamun guru in no time!
Recipe Card
Kala Jamun
Ingredients
- 250 Grams Mava / Khoya
- 100 Grams Paneer / Indian Cottage Cheese
- 3 Tbsp All Purpose Flour/ Maida
- 1/8 tsp Baking Soda
- 1.5 tbsp Full Fat Milk
- 250 ml Oil For Frying (Can use ghee for better taste)
- 300 Grams Sugar
- 1.5 Cup Water
- 1 tsp Cardamom Powder
- 30 Chironjee
- 25 Cashews Broken
- 2-3 drops Red Food Colour
- 1 tbsp Desiccated coconut For Garnishing
- Edible Silver Foil For Garnishing
Instructions
- First of all, take khoya in a mixing bowl. First grate it and then mash it well with the help of your hands so that there is no lumps or small bits in the khoya.
- Similarly grate paneer and add it to the the khoya.
- Now add All purpose flour and baking soda.
- Add milk and gently mix everything very well to form a soft dough. Do not over-knead the dough, just mix and gather. If it looks dry, you can add little more milk just so that it forms a soft dough.
- Now for the stuffing, take a small part of this dough in another bowl and add 1.5 tablespoon sugar, 1/2 teaspoon cardamom powder, red food colour, chironjee and broken cashews to it. Mix them well and our stuffing for Kala jamun is ready.
- Now for sugar syrup, heat 2 cups of sugar with 1.5 cups water in a pan and cook it on a medium flame till it starts boiling. Keep it for 5 more minutes and switch off the flame.
- Divide the rest of the dough into equal parts. Roll them round into a ball shape by placing the stuffing made, in centre.
- Heat oil in a pan / kadhai over medium flame. To check the correct temperature of oil, just slide a tiny portion of dough in the hot oil. It should come up on surface slowly not quickly.
- Now keep the flame to a low and gently put the 5-6 balls at a time for frying. With the help of a spoon or spatula, rotate the oil without touching balls. That will help in evenly frying of balls giving them a nice colour. It will take easily 7-8 minutes to fry a batch.
- When you see they have turned to dark brown colour then take them out and add them to the warm sugar syrup. Similarly, fry all the balls in the same way and add them to the sugar syrup.
- Cover and allow them to soak in the sugar syrup for 2-3 hours.
- After they are done with soaking syrup, take them out and serve them dry and garnish with shredded coconut. Alternatively, garnish with silver leaf and serve Kala Jaam / Jamun at room temperature or chilled.
Notes
- Be careful while preparing the dough, it should be smooth without any lump.
- Check the temperature of oil by dropping a small bit of dough, it should rise to surface gradually and not promptly.
- You can experiment with stuffing, like adding chocolate.