Kala Jamun Recipe, also known as black gulab jamun is one of the most popular sweet that looks similar to gulab jamuns but darker in colour. The only difference between kala jamun and gulab jamun is the dark colour and the addition of fresh chena (paneer) which gives slightly dense texture. Enjoy kala jamuns with rabri or ice cream.
Kala jamun recipe
Gulab Jamuns is my favorite sweet of all time. I have quite a few jamun recipes in my blog. You can check out my gulab jamun, if you want an instant jamun recipe, check out my bread jamun recipe.
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Kala means black and this jamun is black or dark in colour because it has been fried longer than regular jamuns. But taste is similar to regular jamuns, slightly dense and has a caramel like outer taste. But it is so delicious, specially when served with vanilla ice cream or rabri.
About Kala Jamun Recipe
Kala jamun literally translates to black jamun. ‘Kala’ means ‘black’ and ‘jamun’ means the ’round java plum fruit’, Hence the name. This dish is super popular in Bengal and other Northern part of India.
This jamun is fried until it gets super dark in colour. These are also mentioned as dark beauties, very different to look at than regular golden gulab jamuns.
Kala jamun dough is made with khoya and chhena (fresh paneer) added to the dough. This gives kala jamun slightly dense texture which is iconic to it. I made the kala jamun dough very simple with paneer, unsweetened khoya, plain flour, baking soda and a pinch of salt.
Similar Recipes
Over the years I have made kala jamun multiple times. Last time I made this using jamun readymade packets. It was good, but I wanted to share the recipe from scratch. So developed this easy recipe. Check my sooji gulab jamun recipe.
I used khoya and homemade chhena to make the base. You have to knead it really well so you remove any grainy texture from the chhena. If you are making a bigger batch, you can use a stand mixer to mix the dough.
This creates the perfect kala jamun texture once fried. I also added very little plain flour to help with the binding. A small pinch of baking soda, salt adds crisp texture.
Now for shaping kala jamuns, I suggest you to make the jamuns slightly bigger in shape which is iconic to kala jamun. It is because, kala jamuns tends to shrink when fried longer. So make it larger that usual. Fry the jamuns in low medium heat just like gulab jamun, this ensure the jamuns are cooked from inside out.
One of the most common issue people face with homemade jamuns, is their jamuns doesn’t absorb the syrup. To fix this issue, make sure your syrup is warm and your jamuns are hot as you add them into the syrup. This way the jamuns will absorb the syrup better.
Don’t boil the jamuns once you add them in syrup. If you boil once you add the jamuns, then your jamuns may crumble.
Why is it called Kala Jamun?
The word ‘Kala’ means black in Hindi, while ‘Jamun’ refers to the Indian Java plum fruit. The sweet gets its name from its dark colour and round shape.
Ingredients
- Khoya – Use pure mawa (khoya) for the best texture. You can use homemade or store bought.
- Fresh Paneer (Chhena) – when making chhena for jamuns, make sure it is soft and fresh. It adds better texture than regular pressed paneer.
- Baking Soda – a pinch of baking soda, helps the jamuns get puffy and crispy when fried.
- Salt – a pinch of salt enhance the taste of the jamuns.
- Sugar – I used equal part of sugar and water to make the sugar syrup to soak the kala jamun.
- Flavourings – I used saffron and cardamom in the sugar syrup to flavour the syrup.
- Oil – you can use neutral oil like sunflower oil. for even rich taste, use pure ghee.
Step by Step Pictures
Sugar syrup
1)Start by making the sugar syrup. Take sugar, water, saffron and cardamom pods in a large pot and bring it to a full boil.
2)Once it starts boiling, Boil for 2 to 3 minutes. Cover the pan with a lid and keep the syrup warm.
Kala jamun dough
3)Take khoya, chhena in a shallow bowl or plate.
4)knead it really well using the palms of your hands until it gets soft and smooth dough like.
5)It has to be smooth and grain free.
6)Now add in plain flour, baking soda, salt.
7)Knead again till it comes together to a smooth and soft dough.
Shaping Jamuns
8)Now take small portions from this mixture and roll it into a soft and smooth ball.
9)Make sure there are no cracks in the gulab jamun balls. You can roll the jamun dough into ball like or shape them elongated. Repeat this with remaining dough.
Frying Kala Jamun
10)Heat oil for deep frying in a pan. Reduce the heat to low and heat the oil. Now drop jamun balls into the oil and fry gently on low medium heat.
11)Keep mixing the oil using a chopsticks so the jamuns rotate constantly so it gets even colour.
12)If you want to make regular gulab jamun, you have to remove it at this stage.
13)For kala jamun, Let the jamuns fry until it gets very dark brown colour. It will take around 6 to 7 minutes of frying on low medium heat. For kala jamuns you have to fry till dark golden in colour.
14)Once the jamuns are fried, strain them using a slotted spoon and place them on some paper towel to remove the excess oil.
Soaking Kala Jamuns
15)Now drop the strained jamuns in the sugar syrup. Leave them to soak for 30 minutes to 1 hour. Once soaked you can remove the jamuns from the syrup and store in a container.
Round Kala Jamun
16)I dropped the round jamuns which I made earlier in the medium hot oil.
17)Fry this, constantly mix using chopsticks for even colour.
18)Fry the jamuns until deep golden brown.
19)Strain and add the jamuns to the syrup for 30 minutes to 1 hour.
20)Enjoy kala jamun with vanilla ice cream or Rabri.
📖 Get Recipe
Kala Jamun Recipe (Black Gulab Jamun Recipe)
Kala Jamun Recipe, also known as black gulab jamun is one of the most popular sweet that looks similar to gulab jamuns but darker in colour. The only difference between kala jamun and gulab jamun is the dark colour and the addition of fresh chena (paneer) which gives slightly dense texture. Enjoy kala jamuns with rabri or ice cream.
Nutrition
Nutrition Facts
Kala Jamun Recipe (Black Gulab Jamun Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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