How to make Kala Jamun - 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.

Main Ingredients : Hariyali Khoya, Cottage Cheese

Cuisine : Indian

Course : Mithais

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Kala Jamun

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kala Jamun checkout Gulab Jamun, Kala Jamun. You can also find more Mithais recipes like Seviyan ki Burfi, Fried Modak, Sabudane ki Kheer, Annarse.