Kala Jamun: A Darker, Richer Cousin of Gulab Jamun

Name: How to Make Kala Jamun: A Darker, Richer Cousin of Gulab Jamun | Easy & Delicious Kala Jamun: A Darker, Richer Cousin of Gulab Jamun Recipe
Total time: 20 min
Yield: 1
Cuisine: indian

Kala Jamun is a deep-fried Indian sweet similar to gulab jamun but darker in color and slightly denser in texture. These rich, syrup-soaked delights are flavored with cardamom and rose, making them a festive favorite for celebrations.

prep time 20 Mins

cook time 40 Mins

chef Ankita Singh

Kala Jamun gets its name from its distinct dark (kala) outer layer compared to the golden-brown gulab jamun. The darker shade is achieved by slow frying the dough balls until they turn deep brown to almost black before being soaked in fragrant sugar syrup.

Made with a mixture of khoya (mawa), paneer, and a little flour, the dough is shaped into small round or oval balls. Traditionally, some recipes fill them with nuts or saffron strands for a richer bite. The fried balls are then immersed in warm sugar syrup infused with cardamom, rose water, or kewra essence.

The result is a sweet that is softer inside but slightly chewy outside, with a syrupy richness that makes it more indulgent than gulab jamun. Kala Jamun is often served during festivals like Diwali, Holi, Raksha Bandhan, or weddings, and pairs beautifully with vanilla ice cream for a fusion twist.

Step 1

Prepare Sugar Syrup

Combine sugar, water, and crushed cardamom in a pan.
Bring to a boil, then simmer for 8–10 minutes until slightly sticky (one-string consistency).
Add rose water and saffron. Keep syrup warm.

Step 2

Make the Dough

In a mixing bowl, combine khoya, paneer, flour, baking powder, and cardamom powder.
Mix well and knead into a soft, smooth dough. Add milk gradually if needed.
Rest the dough for 10 minutes.

Step 3

Shape the Jamuns

Divide the dough into equal portions. Shape into smooth round or oval balls, ensuring no cracks (cracks can make jamuns break in oil).

Step 4

Fry the Jamuns

Heat oil or ghee on low-medium flame.
Fry jamuns slowly in small batches, stirring gently, until they turn dark brown to blackish. (Do not rush; slow frying ensures even cooking.)
Remove and drain excess oil.

Step 5

Soak in Syrup

Place fried jamuns into warm syrup. Let them soak for at least 2–3 hours before serving.

Tips and Tricks

Fry on low flame to get the signature dark colour without burning.
Keep sugar syrup warm, not hot, when adding jamuns — hot syrup may cause them to shrink.
Knead dough until smooth; cracks will cause jamuns to split in oil.
Resting time in syrup enhances flavour and softness — overnight soaking is best.
For stuffing variation, add finely chopped dry fruits inside each dough ball.

Frequently Asked Questions

They may have been fried on high heat, cooking only the outside. Always fry slowly on low-medium flame.

Yes, but khoya gives the authentic richness. A milk powder + paneer version can be used as a substitute.

They stay fresh for 3–4 days at room temperature or up to a week in the fridge. Warm slightly before serving

Kala jamun is darker, denser, and has a firmer bite compared to soft, golden gulab jamun.

Calories 170 Kcal

Total Fat 7 g

Carbs 25 g

Protein 4 g

ESSENTIAL ITEMS

1 cup Khoya (mawa)

0.5 cup Paneer

2 tbsp All-purpose flour (maida)

0.25 tsp Baking powder

0.5 tsp Cardamom powder

tbsp Milk

as required Oil or Ghee

1.5 cups Sugar

1.5 cups Water

3 piece Cardamom pods

1 tsp Rose water

OPTIONAL

piece Saffron strands

Recipe by:

Ankita Singh

255 Recipes

View Profile

Kala Jamun: A Darker, Richer Cousin of Gulab Jamun

Tips and Tricks

Frequently Asked Questions

Prestige Must-haves

Prestige Platina Non-stick Stainless Steel Round Base Sauce Pan with Glass Lid, 14cm, 1L (Silver)

Prestige Tri-Ply Stainless Steel 3 Piece BYK Cookware Set| Fry Pan 24cm (1.7L), Kadai 24cm (2.7L) with SS Lid, Sauce Pan 16cm (1.5L)| Even Heat Distribution| Gas and Induction Compatible

Prestige Omega Deluxe Festive Pack 4 Pc Set (Omni Tawa- 28 cm, Fry Pan- 24 cm, Kadai- 24 cm & Milk Pan- 16 cm)

Prestige PIRC 2.0 2000 Watts Infrared Dual Heating Zone Cooktop |High Voltage Surge Protection| Dual Heat Mode| Radiant Heating Technology| Feather Touch Buttons| Stainless Steel| Portable