Kala Jamun | How to make Kala Jamun Recipe Step by Step

Easy Kala Jamun recipe or Stuffed Kala Jamun recipe or Kala jam is a delectable royal sweet treat of dryfruit stuffed Chenna/paneer and khoya balls deep fried in ghee/oil and then dipped into saffron cardamom flavoured sugar syrup. Some people also call it as a suji ke gulab jamun or black gulab jamun and even kala rasgulla. Here is how to make best kala jamun recipe at home....

Kala Jamun

Up here on the blog today is my kids all -time favorite Indian dessert Kala Jamun. My family loves home-made desserts. Because they say it doesn't at all tastes like home-made.  Instead they at times even ask whether where have I got it from. Actually, though I never had a sweet tooth earlier. But, I always loved making any Indian Mithai or Pies, Pastries and Custard, and it never made me feel low. It’s then when I gave birth to my daughter, I started loving sweets. I craved for sweets badly while I was carrying her. In-fact making mithai boosts me, I can hop into the kitchen any time I crave for Mithai. My little princess loves helping me out whenever I'm up to something and especially if it's a dessert.

In every festival we need something to do everyone's "Muh Meetha", We do have Sheer Khurma, Laddoos of variety, Gujiyas, Cakes and Custards but to be honest as far as I've seen seeing Gulab Jamun, Kala Jam (referred as stuffed Kala Jamun or jamoon), Rasgulla and Ras Malai is some another level of happiness at any function be it Wedding, Engagement, Eid, Holi or Diwali. Kala Jamun recipe is not always ball shaped but can be made cylindrical as well.

How different is the Kala Jamun recipe from the gulab jamun:

When I was a kid, I often used to get confused whether why are gulab jamun and kala jamun recipe not just called as Gulab Jamun. Later on I found out that they do have differences. Dry kala jamun is a variant of gulab jamun where it makes a use of chenna/paneer, suji, sugar and a  dash of dry fruit stuffed inside balls. These stuffed dry jamun are then to be fried and then dip it in the sugar syrup. Also the dessert differs with a slight variation i.e. sugar. Gulab Jamun dough is not kneaded with sugar in khoya and flour, whereas kala jam is kneaded with mentioned ingredients along with sugar. Also, kala jamoon is basically deep fried for longer time on a low flame to give that dark or kala colour but without burning them 🙂

Tips to make Best Kala Jamun at home:

1. Always use best quality khoya available at dairy. If you dont have the dairy available near by, then you can also make fresh khoya at home, either with full cream milk or even milk powder. To make khoya from milk powder, find the link here. To make khoya using fresh milk, we need to boil the milk on very low flame for hours until we get a solid mass of an evaporated milk.
2. Another key point is, to make best kala jamun recipe, we need to knead the khoya mixture very well. The more kneading with the heels of hand, the better will be the texture of the kala jamun dough. And hence the smooth kala jamuns balls. Also, either use grated paneer or knead the paneer well with the heels of the hands to make it smoother.
3. Remember, to fry the jamoons, oil or ghee to make kala gulab jamun should not be very hot or smoky. It should be medium hot.
4. Most noteworthy, please use standard measure spoons and cup for the correct measure for kala jamun recipe.
5. Keep the kala jamun soaked in a sugar syrup for 2-3 hours before serving.
6. If want to make it as dry kala jamun recipe, then once the jamuns are soaked well in syrup, you can take them out of the syrup and store it in a container. They keep good easily upto a week under refrigeration.

Kala Jamun Ingredients:

Coming down to the ingredients, I've used Khowa (Mava/Khoya), Maida (all-purpose flour), Chhena/Paneer, Milk, Ghee or Oil for frying the dough balls, a pinch of Soda bi-carb, Sooji (semolina) and Sugar. These were the ingredients for the dough now for stuffing I've used Almonds, Pistachios, Pure Saffron Water (No artificial color I've used). I cannot express that aroma of the hot fried dough balls and the sugar syrup i.e. Chaashni. It looks so beautiful when it gets all ready and the spark that just emerges from every Chaandi ki Vark seasoned with dried fruits and saffron. Truly dry Jamun is a blessing one can't get over of.

Without utilising any more minutes, mentioning below the details 🙂

Dry Kala jamun Recipe below:

📖 Recipe

5 from 4 votes

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Kala Jamun

Stuffed Kala Jamun or Kala Jam is a delectable royal sweet treat of dryfruit stuffed Chenna/paneer and khoya balls deep fried in ghee/oil and then dipped into saffron cardamom flavoured sugar syrup. Some people also call it as a suji ke gulab jamun or black gulab jamun and even kala rasgulla. Here is how to make best kala jamun recipe at home

Course Desserts, Sweets

Cuisine North Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 15

Calories 185kcal

Author Farrukh Aziz

Ingredients

 

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To make kala jamun dough:

• ▢ 200 g Khowa (Mawa)
• ▢ 4 tbsp Maida (all-purpose flour)
• ▢ ¼ cup Paneer
• ▢ 1-2 tbsp Milk
• ▢ A pinch of Soda Bi-carb
• ▢ ½ tbsp Semolina (sooji/suji)
• ▢ 1 tsp Sugar
• ▢ Ghee for frying

for kala jamun syrup:

• ▢ 2 cups Sugar
• ▢ 2 cups Water
• ▢ 1 Cardamom powder
• ▢ Few saffron strands

for kala jam stuffing:

• ▢ 1 tbsp Almonds and Pistachios ( finely chopped)
• ▢ A small pinch of cardamom powder
• ▢ ½ tsp Saffron Water ( I soaked a small pinch of saffron in ½ teaspoon water))

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Instructions

To prepare syrup for kala jamun recipe:

• First, prepare syrup by boiling sugar, water, cardamom powder. Once it starts boiling, remove scum if any. Then, Add saffron and boil it for another 12-15 minutes on medium flame.

how to make kala jamun:

• To begin with, in a bowl, add khoya and knead well for couple of minutes with the heels of your hand to soften it and make it grain free.
• Then, add chenna/ grated paneer, sugar, suji and maida. After that, mix everything well and again, start kneading the mixture with the heels of your hand for good 3-4 minutes. The mixture should be completely grain free and lump free, it should be smooth.  If dough is dry add few tbsp. of milk. I added only 1 tablespoon of milk. Do not add to much at a time. (If the khowa is very soft and gives you soft dough, you may not require to add milk).
• Once the dough is ready, keep it aside for 15 minutes

To stuff the kala jamun:

• After 15 minutes, take a tablespoon of dough into a small bowl and add almonds, pistachios and saffron water and cardamom powder into it, mix very well. I avoided adding any artificial colour, but if you wish to add , you may add a very small pinch of it
• Once the stuffing is ready, then divide the stuffing into small sized balls. Also, divide the kala jamun dough mixture equal to number of dough balls. For this measure of ingredients, I made 12 big jamuns. So, I divided both, the stuffing as well as the kala jamun dough equally into 12 balls.
• Now, Take one dough ball and press it between your palms, stuff it with made stuffing
• Carefully, seal the stuffing with
• Then, Shape it into smooth balls. Do not apply too much pressure and avoid cracks on jamuns.
• Repeat the same for all the jamoon balls.

To fry kala jamun balls:

• So, first, heat enough ghee in a pan or kadhai.
•  When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within. Gently slide the jamuns in the oil.
• Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.
• Then, gently, keep stirring jamuns with ladle so that they get evenly fried. Fry them till they are dark brown. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup. Sugar syrup should be hot, not extremely hot. Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
• Once they are ready in sugar syrup, keep kala jam aside. Allow the kala jamuns to soak the sugar syrup well, at-least for 2 hour or so.
• Serve them warm garnished with silver paper and slivered pistachios and almonds. Enjoy.

Notes

1. Always use best quality khoya available at dairy. If you dont have the dairy available near by, then you can also make fresh khoya at home, either with full cream milk or even milk powder. To make khoya from milk powder, find the link here. To make khoya using fresh milk, we need to boil the milk on very low flame for hours until we get a solid mass of an evaporated milk.
2. Another key point is, to make best kala jamun recipe, we need to knead the khoya mixture very well. The more kneading with the heels of hand, the better will be the texture of the kala jamun dough. Hence the smooth kala jamuns balls. Also, either use grated paneer or knead the paneer well with the heels of the hands to make it smoother.
3. Remember, to fry the jamoons, Oil or ghee to make kala gulab jamun should not be very hot or smoky. It should be medium hot.
4. Most noteworthy, please use standard measure spoons and cup for the correct recipe measure for kala jamun recipe.
5. Keep the kala jamun soaked in a sugar syrup for 2-3 hours before serving.
6. If you want to make it as dry kala jamun, then once the jamuns are soaked well in syrup, you can take them out of the syrup and store it in a container or serve.They keep good easily upto a week under refrigeration.

Nutrition

Calories: 185kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 177mg | Sugar: 32g | Vitamin A: 125IU | Vitamin C: 1.2mg | Calcium: 142mg | Iron: 0.1mg

Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

How to make kala jamun step by step:

To prepare syrup for kala jam:

First, prepare syrup by boiling sugar, water, cardamom powder. Once it starts boiling, remove scum if any. Then, Add saffron and boil it for another 12-15 minutes on medium flame.

Preparation of Kala jamun recipe:

1. To begin with, in a plate, add khoya and knead well for couple of minutes with the heels of your hand to soften it and make it grain free.

2. Then, add chenna/ grated paneer, sugar, suji and maida. After that, mix everything well and again, start kneading the mixture with the heels of your hand for good 3-4 minutes. The mixture should be completely grain free and lump free, it should be smooth.  If dough is dry add few tbsps. of milk. Do not add to much at a time. (If the khowa is very soft and gives you soft dough, you may not require to add milk).

3. Once the kala jam dough is reday, keep it aside for 15 minutes

to stuff the kala jam:

1. After 15 minutes, take a tablespoon of dough into a small bowl and add almonds, pistachios ansaffron water and cardamom powder into it, mix very well. I avoided adding any artificial colour, but if you wish to add , you may add a very small pinch of it

2. Once the stuffing is ready, then divide the stuffing into small sized balls. Also, divide the kala jamun dough mixture equal to number of dough balls. For this measure of ingredients, I made 12 big jamuns. So, I divided both, the stuffing as well as the kala jamun dough equally into 12 balls.

3. Now, Take one dough ball and press it between your palms, stuff it with made stuffing

4. Carefully, seal the stuffing with

5. Then, Shape it into smooth balls. Do not apply too much pressure and avoid cracks on jamuns.

6. Repeat the same for all the jamoon balls.

To fry kala jamun balls:

1. So, first, heat enough ghee in a pan or kadhai.

2. When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within. Gently slide the jamuns in the oil.

3. Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.

4. Then, gently, keep stirring jamuns with ladle so that they get evenly fried. Fry them till they are dark brown. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup. Sugar syrup should be hot, not extremely hot. Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.

5. Once they are ready in sugar syrup, keep kala jam aside. Allow the kala jamuns to soak the sugar syrup well, at-least for 2 hour or so.

6. Serve them warm garnished with silver paper and slivered pistachios and almonds. Enjoy kala jam, warm or cold.