Kala Jamun

Kala Jamun is a delicious Indian dessert very similar to Gulab Jamun.

Time: 1 hour


  • 300 gm paneer
  • 4 tablespoon all purpose flour
  • 3 teaspoon corn flour
  • 2 silver vark
  • 100 gm khoya
  • 1 cup melted ghee
  • 2 cup sugar
  • 1 teaspoon powdered green cardamom
  • For Filling
  • 1 teaspoon saffron
  • 5 tablespoon sugar


  • Crumble together khoya and cottage cheese and mix well. Use your hands to rub the mixture so that no lumps
  • are formed. Add the refined flour and cornflour, and knead well till smooth and soft. Make round balls, make a
  • small hole and add a pinch of sugar and one or two saffron strands in it. Cover and make the ball even. Repeat,
  • till you get 20-25 balls
  • Ensure that your Kala Jamuns are smooth and even and no cracks are formed because in that case your Kala
  • Jamun will become limp and might break once it is dropped in the sugar syrup.
  • In another vessel, bring one cup water to a boil, add sugar and allow it to simmer till the solution becomes thick
  • and is of one string consistency. Add one teaspoon milk and collect the scum on top. Now add a pinch of
  • cardamom powder, stir well and keep aside.
  • Dip them in the sugar syrup and allow them to soak the sweetness for 15 to 20 minutes. Ensure that the sugar
  • solution is warm. This will make the Kala Jamuns soft.
  • Remove, place on a serving bowl. Decorate with silver vark and sprinkle with finely chopped nuts or grated
  • coconut and serve. They taste well both warm and cold. When you will break
  • open this mithai you will fined the melted sugar and saffron ooze out and the taste of this aromatic mixture is
  • simply divine! Enjoy!