Kala Jam

An Indian sweet with paneer and khoya. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Cottage Cheese, Khoya
Cuisine Punjabi
Course Mithais
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Kala Jam

  • 500 grams Cottage Cheese
  • 100 grams Khoya
  • 3 tablespoon Refined flour (maida)
  • 1/4 teaspoon Soda bicarbonate
  • 3 cups Sugar
  • to deep fry Ghee
  • 2 tablespoons Castor sugar (caster sugar)


  1. Grate paneer and khoya. Sieve flour with soda-bi-carbonate. Mix these ingredients and knead well to make a soft dough. Cook sugar with one and a half cups of water to make a one string syrup. Keep aside.
  2. Divide the dough into twenty-four equal portions and make round balls. Heat sufficient ghee in a kadai. Spread caster sugar on a tray, roll the dough balls in the caster sugar and deep fry on medium heat.
  3. Temperature should not be very high or else the kala jams will remain uncooked from inside. Drain when evenly cooked and dark brown in colour and transfer into the sugar syrup.
  4. Let them soak for fifteen minutes before serving.

Nutrition Info

Calories 5712
Carbohydrates 860.4
Protein 124.6
Fat 196.3