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!

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Kala Jamun
Main Ingredients Hariyali Khoya, Cottage Cheese
Cuisine Indian
Course Mithais
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Sweet
Level of Cooking Difficult
Others Veg

Ingredients list for Kala Jamun

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


  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.
  2. Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.
  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.
  4. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
  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.
  6. Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.
  7. Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving. Decorate with silver foil.
  8. Serve warm or cold.

Nutrition Info

Calories 2756
Carbohydrates 433.4
Protein 48.4
Fat 91.8