Sanjeev Kapoor

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Kala Jamun  Recipe

Black is beautiful as you will see when you fry regular gulab jamun till they turn a fierce black, but lose none of their sumptuous charm!

This recipe is from the book Mithai.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Kala Jamun

Main Ingredients

Hariyali khoya/mawa, Paneer (cottage cheese)





Level Of Cooking



  • Hariyali khoya/mawa
    3/4 cup
  • Paneer (cottage cheese)
    1/2 cup
  • Refined flour (maida)
    3 1/2 tablespoons
  • Cornflour/ corn starch
    3 1/2 tablespoons
  • Sugar
    1 1/2 cups
  • Milk
    1 tablespoon
  • Green cardamom powder
    1/4 teaspoon
  • Ghee
    to deep fry
  • Silver warq
    as required


Step 1

Grate the khoya and cottage cheese separately and mix. Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

Step 2

Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

Step 3

Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard.

Step 4

Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

Step 5

Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.

Step 6

Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.

Step 7

Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving. Decorate with silver foil.

Step 8

Serve warm or cold.

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