Kala Jamun Image

Kala Jamun

A darker variety of the Gulab Jamun, removed from the syrup and garnished with desiccated coconut.

This here is a dry version of the Gulab Jamun. It has a stuffing inside of nuts and sugar. As the kala jamuns get cooked, the sugar inside melts and turns to syrup! So it stays dry outside and syrupy inside!


  • 400g Soft Khoya
  • 125g Paneer
  • ½ cup Refined flour
  • 1 kg Sugar
  • 1 tbsp Semolina
  • ½ cup finely chopped nuts
  • A pinch orange Food colour
  • ¼ cup powdered sugar
  • 1tsp desi ghee
  • ¼ tsp Baking powder
  • ½ tsp cardamom powder
  • Ghee – for frying
  • Desiccated Coconut to coat
  • 1tbsp sliced pistachio to garnish


  1. Grate the paneer. Add semolina, baking powder and knead to a smooth dough. Rest the dough for 10 minutes. Knead again for 30 seconds.
  2. Add the Khoya and refined flour and knead until the mixture gets really smooth and soft. Divide the dough into 16 balls.
  3. Mix together the powdered sugar, 1tsp desi ghee, chopped nuts, food colour, 2 tsp of khoya-paneer dough in a bowl.
  4. In a heavy bottomed pan, take 1 kg sugar in a vessel and add ½ litre water to it.
  5. Bring to a boil and reduce the heat.
  6. Simmer for around 10-12 minutes till the syrup achieves a 1 thread consistency.
  7. Take one part of dough ball and flatten it on your palm.
  8. Stuff it with ½ tsp filling.
  9. Close the stuffing from all sides and make a smooth dough ball using both palms.
  10. Drop the dough balls in hot ghee and then reduce the heat.
  11. Fry the balls on medium heat till they acquire a dark colour.
  12. Drain out the fried kala jamuns from ghee and drop them in sugar syrup.
  13. Soak the kala jamuns in sugar syrup for 2-3 hours. Remove the gulab jamuns from the syrup on a plate and refrigerate for 30 minutes for the syrup to cool down.
  14. Place the kala jams in paper cups and sprinkle desiccated coconut over it. Garnish with a slice of pistachio and serve.
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