How to make Kala Jamun

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Hariyali khoya/mawa, Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Mithais

Kala Jamun Recipe Card

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. You can also find more Mithais recipes like Mysore Pak, Chapatti Laddoo, Mango Sevaiyan Burfi, Coconut Barfi.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kala Jamun Recipe

  • 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 for deep-frying

  • Silver warq as required


Step 1

Grate the khoya and cottage cheese separately and mix.

Step 2

Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

Step 3

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

Step 4

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. 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.

Step 8

Decorate with silver foil.

Step 9

Serve warm or cold.