You are here

Kala Jamun

srividya76's picture
The Kala Jamun (a variation of Gulab Jamun)... a darkish variety is prepared in the same way as the regular Gulab Jamun's except that the balls are coated with Castor sugar and then fried. The caramelized sugar gives the Jamuns the dark colour. They are often served garnished with dessicated coconut coating.
  Khoya 250 Gram, grated (2 Cups - For Kala Jamuns)
  Plain flour 5 Tablespoon (maida - For Kala Jamuns)
  Cardamom powder 1⁄4 Teaspoon (For Kala Jamuns)
  Sugar 2 Tablespoon (For Kala Jamuns)
  Sugar 3 Cup (48 tbs) (For sugar syrup)
  Ghee 100 Milliliter (For deep frying)
  Desiccated coconut 1 Cup (16 tbs)

To make Sugar Syrup :-

In a large pan, combine the sugar with 1 litre of water and bring to a boil.
Simmer over a slow flame till the syrup is 1 string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup.
Add the saffron if desired and keep the syrup warm.

For the Kala Jamuns :-

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.
Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.

Recipe Summary

Difficulty Level: 
Deep Fried
Vegan, Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Nobody knows how the history of this sweet came in to being but the story goes like this: stated that a king in a princely state, was once presented with jamuns ( fruit) and he loved their taste and ordered they be grown in his kingdom. However, the climate and soil weren't suitable for their growth and the entire crop failed. The King felt very depressed over this. Seeing this, his royal cook conjured up these balls which resembled the fruit and offered them to the king, and voila! the king was happy again. Hence the name Jamun. Gulab was added because the syrup was rose water flavored.
Kala Jamun

Rate It

Your rating: None
Average: 3.5 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1876 Calories from Fat 660

% Daily Value*

Total Fat 78 g119.3%

Saturated Fat 61.9 g309.4%

Trans Fat 0 g

Cholesterol 89.8 mg29.9%

Sodium 338.8 mg14.1%

Total Carbohydrates 281 g93.7%

Dietary Fiber 13.8 g55%

Sugars 247.7 g

Protein 29 g57.9%

Vitamin A 15.2% Vitamin C 14.1%

Calcium 78.7% Iron 17.9%

*Based on a 2000 Calorie diet


bigkhan's picture
bigkhan's picture
srividya76's picture
Anuprabhakar's picture
Anonymous's picture
Samina.Tapia's picture
Kala Jamun Recipe, Kala Jamun