Kala Jamun Recipe with Khoya and Paneer

Kala Jamun Kala Jamun: Indulge in the delightful flavors of Kala Jamun with this easy-to-follow recipe that combines khoya (mawa) and cottage cheese. Perfect for any occasion, these rich and decadent treats will surely impress your taste buds.

Kala Jamun

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cuisine: North Indian

Course: Desserts

Diet: Vegetarian

Difficulty Level: Moderate


For Kala Jamun Balls:

  • 250 grams Khoya (soft) or 1 cup tightly packed khoya (mawa or dried evaporated milk solids)
  • 100 grams Paneer 
  • 3 tablespoons all-purpose flour
  • 1 tablespoon milk
  • Oil or ghee (clarified butter) for deep frying

For Sugar Syrup:

  • 300 grams sugar or 2 cups sugar
  • 1.5 cups water
  • ¼ teaspoon lemon juice
  • 1 tablespoon rose water
  • ½ teaspoon cardamom powder
  • 12 to 15 strands of saffron

Also Read: Neer Dosa


Preparation for Kala Jamun:

  1. Take 250 grams of khoya in a plate or bowl, ensuring it's the soft variety known as hariyali khoya or chikna khoya. Mash the khoya thoroughly with your hands until smooth. No lumps should remain.
  2. Grate 100 grams of paneer and set it aside.
  3. Add the grated paneer and 3 tablespoons of all-purpose flour to the mashed khoya.
  4. Pour in 1 tablespoon of milk and gently mix all the ingredients until well combined, forming a dough. Avoid over-kneading. If the mixture seems dry, add another tablespoon of milk.
  5. Pinch small marble-sized portions from the dough and roll them into smooth balls between your palms. Then, gently roll each ball into an oblong cylindrical shape.
  6. Cover the rolled jamun balls with a cotton kitchen towel.

Making Sugar Syrup:

  1. In a pan, combine 2 cups of sugar and 1.5 cups of water. Heat the mixture over low to medium flame, stirring until the sugar dissolves completely.
  2. Once the sugar is dissolved, add ¼ teaspoon of lemon juice to prevent crystallization.
  3. Cook the sugar syrup over low to medium flame until it reaches a ½ string consistency or becomes sticky.
  4. Turn off the heat and add ½ teaspoon of cardamom powder, crushed saffron strands, and 1 tablespoon of rose water to the syrup.

Also Read: Masala Puri

Frying - Making Kala Jamun:

  1. Heat oil or ghee in a kadai or deep pan over a gentle to medium flame for deep frying.
  2. To test the oil temperature, drop a small piece of dough into the oil. It should rise slowly, indicating the right temperature.
  3. Fry the small dough piece until golden to ensure the oil is ready.
  4. Gently slide the prepared kala jamun into the hot oil, frying them in batches as per the pan's size.
  5. Fry the jamun until they become a shade or two darker than golden brown.
  6. Remove the fried jamun from the oil and drain excess oil by placing them on paper towels.
  7. While still hot, transfer the fried jamun to the prepared sugar syrup, ensuring they are fully immersed.
  8. Allow the jamun to soak in the syrup. Once cooled, refrigerate the bowl covered.

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