Kala Jamun
Kala Jamun is a delicious Indian sweet, perfect for festivals like diwali, holi, rakshabandhan and special occasions. It’s a darker version of the popular Gulab Jamun, but with a richer flavor. These fried milk-based balls are soaked in sugar syrup, making them soft and full of sweetness.
The best part? You don’t need to go to a halwai (sweet shop) to enjoy them—you can make them easily at home! With just a few ingredients and simple steps, you can prepare Kala Jamun that tastes just like the ones from the shop. Perfect for family gatherings or a festive treat, this recipe is sure to impress.
So, let’s get started and make some yummy Kala Jamun at home!
Ingredients
For the Kala Jamun:
- Hariyali mawa (milk solids) – 250 gm (grated)
- Chena (fresh paneer) – 75 gm
- All-purpose flour (maida) – 2 tbsp
- Powdered sugar – 1 tsp
- Baking powder – ¼ tsp
- Cardamom powder – ¼ tsp
- Oil – for frying
- Chopped cashews – 1 tbsp
For the Sugar Syrup:
- Sugar – 3 cups
- Water – 2 cups
- Rose water – 1 tsp
- Lemon slice – 1 small
- Green cardamom – 2
Method
- Preparing the Kala Jamun Mixture:
- Start by grating 250 gm of hariyali mawa and add 75 gm fresh chena (or malai paneer).
- Add ¼ tsp cardamom powder, 1 tsp powdered sugar, ¼ tsp baking powder, and 2 tbsp all-purpose flour (maida).
- Mix all the ingredients thoroughly until a soft, smooth dough forms. If the dough is too sticky, add a little more maida. If it’s too dry, add a splash of milk or water.
- Knead the dough well until it’s smooth without any lumps. Let it rest for 10 minutes.
- Preparing the Sugar Syrup:
- In a separate pot, add 3 cups of sugar and 2 cups of water.
- Add 2 crushed green cardamoms and bring it to a boil, stirring occasionally to dissolve the sugar.
- Boil the syrup until it reaches a one-string consistency.
- Add 1 tsp of rose water and a small slice of lemon to prevent the syrup from crystallizing. Set it aside.
- Shaping the Jamuns:
- Take small portions of the dough and flatten them slightly. Place a piece of chopped cashew in the centre of each, then roll them into smooth balls.
- Make sure there are no cracks in the dough, as they should be smooth to avoid breaking during frying.
- Frying the Jamuns:
- Heat oil in a deep pan on low to medium heat. Test the oil by dropping a small piece of dough into it. It should rise slowly to the surface.
- Fry the jamuns in small batches, stirring gently, until they turn dark brown in color.
- Keep the heat low and fry the jamuns slowly to ensure even cooking inside and out.
- Soaking the Jamuns:
- Once the jamuns are fried, transfer them directly into the warm sugar syrup.
- Let them soak for 2-4 hours so they absorb the syrup thoroughly and become soft and flavorful.
- Serving:
- After soaking, your Kala Jamuns are ready to be served! You can garnish them with silver foil (chandi ka vark) or chopped pistachios for an extra touch.
Try making these Kala Jamuns at home, and enjoy a festive treat that’s as good as your favorite halwai’s!
