Kala Jamun | Kala Jam Recipe | Homemade Dry Kala Jamun recipe with Fresh Khoya (Milk Solids)
Kala Jamun or Kala Jam is an Indian Dessert / Sweet, which is a popular variant of Gulab Jamun.
I am sure you all are quite familiar and fond of Gulab Jamun, which are small bite-sized round balls dunked in rose flavored sugar syrup. If not, then please do check my classic Gulab Jamun recipe made with khoya.
In Kala Jamun Recipe, I started kneading the dough using fresh khoya/milk solids, Paneer (Indian Cottage Cheese), soaked sooji, all-purpose flour or maida, cooking soda, and powdered sugar. Until everything combines evenly, and the dough becomes smooth. Now make small bite size smooth balls from the dough and deep-fry in hot oil/ghee at medium-low heat until dark-brown. Then, soak them in warm cardamom, saffron, and rose water infused sugar syrup for at least 5-6 hrs before serving. Have a look at Kala Jamun / Black Gulab Jamun video recipe:
In this recipe, I have also shown how to make fresh paneer at home.
How is Kala Jamun different from Gulab Jamun?
- It got its name Kala Jamun because of the Dark color. Here the word Kala means Black. It is dark brown to black, as compared to regular traditional Gulab Jamun Recipe ( whose color is golden/light brown). The black color of Kala Jamun is due to the addition of sugar while kneading the dough.
- Also, Kala Jaam is bigger and has a slightly harder surface than regular Gulab Jamun.
- Kala Jamun is slightly chewy, while gulab jamun is soft and melts in the mouth.
- I suggest you be precise with the measurements of ingredients to get the perfect soft mouth melting and juicy Kala Jamun. Do not alter the recipe and ingredients. I got this recipe for you after so many trials and experiments.
- Use fresh ingredients for the best taste.
- I prefer making it with Fresh khoya rather than milk powder or instant pack/ready mix because it gives softness and tastes best.
- Knead the dough soft and make dumplings crack-free
- I suggest you fry Jamun balls in Ghee(clarified butter) rather than oil. It enhances tastes to the next level. A flavorless oil (like sunflower, vegetable, canola, etc.) also works if you don’t prefer eating Ghee in your diet.
- Fry the Kala Jamuns at the medium-low flame, continuously stir and flip them to cook them evenly from all sides.
- While making sugar syrup, bring it to boil and let it simmer for a minute till sticky consistency. You do not have to boil syrup up to thick (thread) consistency, else Kala Jamun will not absorb the sugar syrup.
- Make sure the sugar syrup is warm when you add the Jamuns into it.
- The best way to serve Kala Jamun is to drain them from sugar syrup, then roll and cover it with a coat of desiccated coconut. Arrange them in a paper liner.
- You can also decorate it with edible silver leaf or Chandi vark on top for a rich presentable look.
- Top some Kala Jam with some Almonds or Pistachio flakes.
- Serve Kala Jamun along with meals or as a dessert after meals and relish it with friends and family.
- Kala Jaam is famous in the menu during festivals, parties, special occasions, marriage functions, and birthday celebrations.
- Another way to serve is to pair warm Kala Jam with a chilled scoop of vanilla ice cream.
- People of every age group like to eat Kala Jamun.
- You can store Kala Jamun in an air-tight container at room temperature for a couple of days.
- It stays fresh for up to 2-3 weeks in the refrigerator.
- If you want to eat them warm, then microwave it for around 10-20 sec and enjoy it.
Here is the video recipe of the Kala Jamun Recipe :
Do you have leftover Kala Jamun Sugar syrup?
You can reuse the leftover chashni or sugar syrup to make delicious recipes like Malpua, Sweet rice, Shakkarpara, Meethi Puri, Sooji Sheera, Shahi Tukda, Gulgule, Sweet Appam, and Sweet chutney/Murabba.
You may also like to try some other Indian Sweets Recipes :
- Gulab Jamun | Homemade Gulab Jamun Recipe With Fresh Khoya
- Traditional Gujarati Mohanthal Recipe | Gujarati Mohanthal Recipe
- Instant Coconut Ladoo Recipe | Nariyal Ke Ladoo Recipe
- for more recipes click here.
Do not forget to try Diwali Special Snacks Recipes :
- Namkeen Kaju Mathri | Kaju Nimki | Masala Fried Kaju
- Roasted Poha Chivda | Maharashtrian Roasted Poha Chivda
- Suvali | Suvari | Meethi Farsi Puri | Kharkhariya recipe
Diwali festival is just around the corner, so gear up your apron and try these yummy mouth-watering delicious treats Kala Jamun Recipe and let me know how it turned out. If you have any questions or suggestions, then do let me know in the comments section below.
If you like this recipe, then rate the recipe card and share the Black Jamun recipe with your friends and family. Please make sure you follow me on Instagram, Pinterest, Subscribe to my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!! Happy Cooking! Happy Diwali!
Here is the recipe card of the Kala Jamun Recipe :
- Fresh Khoya - 125 gm (from cow’s milk if possible )
- Full cream milk - ½ litter
- Vinegar - 2 tbsp / Citric acid - 2 pinch
- Barik Sooji / Rava - 2 tbsp
- Milk - 1 tbsp or more
- Maida - 2 tsp
- Powdered sugar - 1 tsp
- Cooking soda - a pinch
- Ghee OR Oil + 2 tbsp ghee for frying
- Sugar - 1 ½ cup
- Water - ¾ cup
- Cardamom powder - ¼ tsp
- Saffron - few strands
- Rosewater - 1 tbsp
- In a saucepan, boil milk.
- When the first boil comes, turn off the flame.
- Add one pinch of citric acid and stir continuously.
- After a min again adds another pinch and mix well.
- Immediately milk will curdle.
- Place a wet muslin cloth on the colander.
- Strain the paneer.
- Wash it properly.
- Squeeze all excess water.
- Hang the paneer for 3 - 4 hrs.
- After that crumble it and store it in the refrigerator for further use.
- In another bowl add sooji. Add 1 tbsp of milk. We just need to wet sooji.
- It will look like dough. It should not look like a batter.
- On a plate add fresh khoya.
- Kneed it properly for 5 - 7 minutes.
- Same way knead the paneer for 5 - 7 minutes.
- Now mix them and knead again for 3 - 4 minutes until u get a nice smooth texture.
- Add soaked sooji and knead for 3 - 4 minutes.
- For the kneading technique please refer to the video recipe.
- Add maida, soda, and powdered sugar.
- Again knead for 3 - 4 minutes.
- Knead until everything is uniformly mixed and get a nice smooth dough.
- Divide dough into 12 equal parts.
- Apply ghee on your palm and roll them into smooth balls.
- There should not be any cracks on the surface.
- In a saucepan add sugar and water for sugar syrup.
- Cook until sugar is dissolved.
- When the syrup starts to boil, boil it for a min and turn off the flame.
- Add cardamom powder, saffron strands, and rosewater.
- Keep it aside.
- In a Kadai, add ghee or oil for frying.
- When ghee is medium hot, add one Kala Jamun.
- Fry it on constant medium-low flame.
- Move the spatula in a circular motion so Kala Jamun will move and will cook from all the sides equally.
- Fry it until it gets a nice dark brown color on the crust.
- Remove on a plate.
- After 1 - 2 minutes, add them to hot syrup.
- Same way fry all the balls and dip them in sugar syrup.
- Let them inside the syrup at least for 5-6 hrs.
- Later on, remove them and place them on a slanted surface to drain all excess syrup.
- Roll them in desiccated coconut, arrange them in a paper liner.
- Store in an airtight container at room temperature for a couple of days.
- For longer shelf life, refrigerate them.
Make a soft and smooth dough. If it is hard, add little milk to it.
While making balls, roll it gently until smooth and crack-free.
Fry them in ghee to enhance taste and flavor.
A flavorless oil also works. In this case add 2 tbsp of ghee in oil.
Fry the kala jamun balls in medium-low heat,
continuously stir and flip them to cook them
evenly until even dark red-brown color.
While making sugar syrup, make thin and sticky syrup.
Keep the sugar syrup hot or on sim mode while adding the kala jamun. If the syrup is boiling, kala jamun will break or lose its shape, and if the sugar syrup is cold, then kala jamun will not absorb syrup dry from the center).