Kala Dry Jamun | Kala Jamun

Kala dry jamun | Kala jamun

Kala Dry Jamun

Kala dry jamun is a yummy Indian sweet made with milk solids (khoya). The procedure is very similar to making Gulab jamuns Click here , but here we fry the jamuns a bit more to get dark brown or black colour, furthermore, we soak the jamuns in sugar syrup for hardly 10 mins, then it is removed from the syrup and garnished with desiccated coconut. Check out the kala jamun recipe below.


Khoya(milk solids) -200 gms
Refined flour (Maida) -2 tbps
Sugar -1 1/2 cups
Milk -2 tsps
Baking soda - a pinch
Baking powder - a pinch
Dessicated coconut -1/2 cup
Saffron - few strings
Cardamom powder -1/4 tsp
Rose essence -2-4 drops
Ghee / oil - for deep frying


👉Crumble the khoya well.Add maida,baking soda,baking powder,milk to it and knead well to form a soft dough.Set aside.

👉For making Sugar syrup -In a kadai add sugar and equal quantity of water heat it and dissolve it completely.Add a tsp of milk to remove the scum .Add cardamom powder,saffron,lemon juice and rose essence, mix well and bring to one string consistency.Remove from fire and transfer it to a wide bottom vessel.

👉Now make big gooseberry sized balls of the dough and roll it to cylindrical shapes.

👉Heat ghee or oil in a kadai for deep frying.
👉Once the ghee is hot reduce the flame.

👉Gently slide in the 4-5 jamuns in batches and deep fry them in medium flame until you get nice dark brown to black colour (according to your taste preference) and till the oil stops bubbling.

👉Remove from fire and immediately add the jamuns into warm sugar syrup.

👉Allow them to soak  in the syrup for 5-10 mins.Remove the jamuns from the syrup on to a plate.

👉Roll the jamuns gently over dessicated coconut and serve.


✍️For this recipe I have used ready-made khoya,but if you want to make khoya at home Click here .
✍️If you like you can make stuffing with mixed dry fruits but in this recipe I have made plain kala jamun.

Yield -25 jamuns
Preparation Time -30 mins.

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