kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home |

kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home | with 27 amazing images.

kala jamun is a traditional Indian sweet available in most mithai shops. Learn how to make black jamun with khoya or mava.

This kala jamun made at home gives you the wondrous feeling of biting into a gulab jamun but in a more handy form! Kala Jamun is made with a perfect mix of hariyali khoya and maida to get super soft jamuns, which are deep-fried and dipped in warm sugar syrup to make a lovely semi-dry sweet.

To make kala jamun, first make the sugar syrup. For that, combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron, mix well and keep the syrup warm. Then make the jamuns. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough. Divide this mixture into 20 equal portions and roll each into round balls, they should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying. Finally, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides. Drain and immerse in the warm sugar syrup. Soak for 1 hour. Serve immediately or serve warm.

This Indian mithai recipe is truly irresistible. These have a blacker colour as compared to the regular gulab jamun which are golden brown in colour after frying. If you grab one, you are sure to not stop them and reach out for more.

Ideal to serve at Indian parties and festivals like Diwali and Dussehra with family and friends. Next party besides kala jamun, fill up your mithai platter with assorted sweets like Akhrot Kaju Sheera, Kaju Katli, Rose Barfi, Chum Chum, Sandesh etc.

Tips for kala jamun. 1. Use of hariyali mava for this recipe is a must. Often termed as gulab jamun mava, it is readily available in the market. 2. The jamun balls should be rolled extremely smooth. Any cracks on the surface might lead to the jamun breaking while frying. 3. The sugar syrup needs to be of one string consistency. The recipe has a mention about cooking sugar and water mixture for 11 minutes. However, we suggest that you check after 10 minutes for doneness. 4. Kesar strands of good quality will lend a good attractive colour to the sugar syrup.

Enjoy kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home.

Kala Jamun Recipe, How To Make Kala Jamun

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Kala Jamun Recipe, How To Make Kala Jamun

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 kala jamuns
Show me for kala jamuns

Ingredients


For The Kala Jamuns
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour

For The Sugar Syrup
3 cups sugar
a few saffron (kesar) strands

Other Ingredients For Kala Jamun
ghee for deep-frying

Method
For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 11 minutes or till the syrup is of one string consistency, while stirring occasionally.
  2. Remove any impurities which float on top of the syrup using a slotted spoon.
  3. Add the saffron, mix well and keep the syrup warm.

For the kala jamuns

    For the kala jamuns
  1. Combine all the ingredients in a deep bowl and knead very well into a very smooth dough.
  2. Divide this mixture into 20 equal portions and roll each into round balls, there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying.

How to proceed

    How to proceed
  1. To make kala jamun, heat the ghee in a non-stick kadhai and deep-fry 10 jamuns at a time on a medium flame till they turn blackish in colour from all the sides.
  2. Drain and immerse in the warm sugar syrup. Soak for 1 hour.
  3. Serve the kala jamun immediately or serve warm.
Nutrient values (Abbrv) per kala jamun
Energy210 cal
Protein3.4 g
Carbohydrates33.8 g
Fiber0 g
Fat6.6 g
Cholesterol0 mg
Sodium0.2 mg
Kala Jamun Video by Tarla Dalal
Kala Jamun Recipe, How To Make Kala Jamun with step by step photos

If you like kala jamun

    If you like kala jamun
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What is kala jamun made of?

    What is kala jamun made of?
  1. Kala jamun is made of 2 cups crumbled gulab jamun mawa (hariyali khoya), 1/4 cup plain flour (maida), 3 tbsp milk powder, 3 tbsp arrowroot (paniphal) flour, 3 cups sugar, a few saffron (kesar) strands and ghee for deep-frying.

For the sugar syrup

    For the sugar syrup
  1. For the sugar syrup, add 3 cups sugar in a deep non-stick pan.
  2. Add 1½ cups of water.
  3. Mix well and cook on a medium flame. This is the syrup after 6 minutes. All the sugar has dissolved. Once all the sugar has dissolved, you can add ½ tsp of lemon juice to prevent the sugar from crystallisation. But this is optional. 
  4. Cook for another 5 minutes. So in all the sugar is cooked for 11 minutes or till the syrup is of one string consistency. Remember to stir it occasionally to prevent the sugar syrup from sticking to the pan. Remove any impurities which float on top of the syrup using a slotted spoon.
  5. Switch off the flame, add a few saffron (kesar) strands.
  6. Mix well and keep the syrup warm.

For the kala jamuns

    For the kala jamuns
  1. For the kala jamuns, we need 2 cups crumbled gulab jamun mawa (hariyali khoya). The use of this hariyal mawa is a must to get soft kala jamun. Hariyali mawa is made with cow’s milk as compared to regular mawa which is made with buffalo’s milk.
  2. Add 1/4 cup plain flour (maida). This is needed for binding.
  3. Add 3 tbsp milk powder.
  4. Add 3 tbsp arrowroot (paniphal) flour.
  5. Mix all the ingredients well with your hands. 
  6. Continuing mixing till you get a dough. This will take around 2 to 3 minutes. 
  7. Divide the mixture into 20 equal portions. 
  8. Roll a portion into round balls by rolling in between your palms. Remember there should have no cracks on the surface, otherwise the kala jamuns will open up while deep-frying. You can grease your hands with ghee to ensure perfect and smooth rolling and shaping of jamuns.  
  9. These are all jamuns shaped and ready for deep-frying. 

How to make kala jamun

    How to make kala jamun
  1. To make kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home, heat ghee in a non-stick kadhai.
  2. Add 10 jamuns at a time in it. Ensure that the ghee is hot enough, but not extra hot. To test if it is ready for deep-frying, drop a small portion of the dough in ghee. If it comes up slowly, then the ghee is ready.  
  3. In the beginning do not use a slotted spoon. There are chances that they might break. Lightly move the pan and the jamun will automatically separate out. 
  4. Once they are little brown in colour, you can use a slotted spoon. Keep turning them at intervals to prevent the bottom from touching the pan and burning.   
  5. Cook them on a medium flame till they turn blackish in colour from all the sides.
  6. Remove from the pan and add them to the warm sugar syrup. Transfer them immediately, else the jamuns won’t absorb the sugar syrup. Also ensure that the sugar syrup is warm and not hot. If it is hot, there are chances that the jamun might harden. 
  7. Soak the kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home in sugar syrup for 1 hour.
  8. Serve kala jamun recipe | black jamun with khoya or mava | Indian mithai recipe | how to make kala jamun at home immediately or serve warm. You can garnish it with desiccated coconut or finely chopped nuts like almonds and pistachios. 
     

Tips for kala jamun

    Tips for kala jamun
  1. Remember to stir the sugar syrup occasionally to prevent the sugar syrup from sticking to the pan. Remove any impurities which float on top of the syrup using a slotted spoon.
  2. Remember there should have no cracks on the surface while rolling kala jamuns, otherwise they will open up while deep-frying. You can grease your hands with ghee to ensure perfect and smooth rolling and shaping of jamuns.  
  3. While frying, keep turning the kala jamuns at intervals to prevent the bottom from touching the pan and burning.   
  4. Transfer the fried kala jamun immediately into the sugar syrup, else the jamuns won’t absorb the sugar syrup. Also ensure that the sugar syrup is warm and not hot. If it is hot, there are chances that the jamun might harden. 

FAQ’s for kala jamun

    FAQ’s for kala jamun
  1. Q. Why is maida and arrowroot flour used?
    A. They are used for binding while kneading the dough.
     
  2. Q. What is the perfect indication to remove the jamun from ghee while deep frying?
    A. The gulab jamun is fried till golden brown in colour. The indication for kala jamun is it is fried till it is 2 to 3 shades more than golden brown and just turning black. 
  3. Q. There is no sugar in used in the dough balls of kala jamun. Won’t it taste bland?
    A. Sugar is not required while making the dough. The milk powder used in the dough has little sweetness and when the jamuns are soaked in sugar syrup after frying, they absorb the sweetness from it. 
     
  4. Q. How to make stuffed gulab jamuns?
    A. It isn’t very difficult to make stuffed gulab jamun. Once the dough portions are ready, take one portion, roll it and flatten in between your palms, add a little stuffing, bring all the sides together, seal it and again roll it into a smooth crack-free ball. The stuffing can be your choice, but the easiest one is to add a few finely chopped nuts like almonds and pistachios. 
     
  5. Q. You have mentioned to use hariyali mawa for this recipe? What is it and where can I buy it from?
    A. Hariyali mawa (khoya) is made with cow’s milk as compared to regular mawa which is made with buffalo’s milk. It is necessary to get the necessary softness in gulab jamun. It is is available at dairy or shops who specialize in making mawa and paneer. It is also called as gulab jamun mawa. 
     

Reviews

Kala Jamun Recipe, How To Make Kala Jamun
 on 11 Aug 21 01:39 PM
5

Wow 🤩 mam ur kala jamun recipe was awosome i really like it thanku for recipe
Tarla Dalal
11 Aug 21 01:57 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Kala Jamun Recipe, How To Make Kala Jamun
 on 13 Jan 21 04:51 PM
5

Tarla Dalal
14 Jan 21 08:22 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Kala Jamun Recipe, How To Make Kala Jamun
 on 13 Jan 21 04:50 PM
5

Kala Jamun Recipe, How To Make Kala Jamun
 on 22 Feb 17 06:53 PM
5

Hi.. Madame Tarla..I would like to ask u if I could make crumbled golap jamun mawa at home??? if u could kindly give us hariyali khowa recipe I would b overwhelmed.
Tarla Dalal
23 Feb 17 08:30 AM
   Hi Prema, We are very sorry but we do not have the recipe for hariyali mava, it is available at most places.
Kala Jamun Recipe, How To Make Kala Jamun
 on 02 Jan 17 03:59 PM
5

I like receipe.
Tarla Dalal
02 Jan 17 04:32 PM
   Hi Haren, Thank you for your kind words. Do try more and more recipes ans let us know how you liked them. Happy Cooking !!
Kala Jamun Recipe, How To Make Kala Jamun
 on 19 Dec 16 05:15 PM
5

Your recipe is so easy and good.We tried it, it is so easy and the taste is bang on.I liked it so much. Thanks
Tarla Dalal
19 Dec 16 05:24 PM
   Hi Bhawna, We are delighted to know you loved the Kala Jamun recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Kala Jamun Recipe, How To Make Kala Jamun
 on 14 Dec 16 05:45 PM
5

mam, my mom always give examples of your recipe. I tried it today and got to know the reason why she always use ur name for guiding me about cooking.
Tarla Dalal
19 Dec 16 05:41 PM
   Gunjan : Thanks for your kind words.
Kala Jamun Recipe, How To Make Kala Jamun
 on 27 Oct 16 12:25 AM
5

They taste good n look wonderful BUT they have turned out HARD. ??
Tarla Dalal
27 Oct 16 08:32 AM
   Hi, Make sure you knead the kala jamuns dough very well. Try once ore and see we are sure you will get it right.
Kala Jamun Recipe, How To Make Kala Jamun
 on 15 Aug 16 08:54 PM
5

This recipe was just too... awesome.
Tarla Dalal
16 Aug 16 12:08 PM
   Hi Ajay, We are delighted to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Kala Jamun Recipe, How To Make Kala Jamun
 on 08 Jul 16 06:02 PM
5

Awesome recipe
Tarla Dalal
09 Jul 16 09:02 AM
   Hi Anjaly, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!