Kala Jamun

Kala Jamun an Eid special recipe for this festive occasion. #HappyCookingToYou #FoodFusion #Desserts

Select Language


Prepare Sugar Syrup (Sheera):

  • Sugar 2 Cups
  • Water 2 Cups
  • Hari elaichi (Green cardamom) 2
  • Lemon juice ½ tsp

Prepare Kala Jamun:

  • Khoya unsweetened 200g
  • Paneer (Cottage cheese) fresh 50g
  • Maida (All-purpose flour) sifted 3 tbs
  • Sooji (Semolina) ½ tbs
  • Elaichi powder (Cardamom powder) ½ tsp
  • Baking soda 1 pinch
  • Mixed nuts chopped 2 tsp
  • Ghee (Clarified butter) as required
  • Chandi warq (Edible silver leaf)
  • Khopra (Desiccated coconut)
  • Pista (Pistachios) sliced


Prepare Sugar Syrup (Sheera):

In a saucepan,add sugar,water,green cardamom and mix well,bring it to boil and cook until sugar is dissolved and cook on low flame until sugar turns sticky (4-5 minutes).

Add lemon juice,mix well & set aside.

Prepare Kala Jamun:

In a bowl,add khoya,cottage cheese (crumble with the help of hand),all-purpose flour,semolina, cardamom powder,baking soda & mix until well combined.

Transfer the mixture to a clean working surface,stretch & knead with the help of palm until dough is smooth (4-5 minutes).

Take a small quantity of dough (25g) and make balls of equal size.

Take one ball and flatten,add mixed nuts and mix until well combined and make small ball for stuffing.

Take another plain dough,make a ball and flatten it on your palm and stuffed with mixed nuts ball then seal and pinch the dough roll between your palm to form a smooth oval ball (makes 9-10).

In a wok,add ghee & let it melt until medium hot.

Add prepared jamuns & fry on low flame from evenly until dark brown (6-7 minutes) and stir gently while frying.

Transfer fried jamuns in a deep dish & pour warm sugar syrup and let them soak in the sugar syrup for 4-5 hours.

Garnish with edible silver leaf, desiccated coconut, pistachio & serve!

Sugar syrup can be stored in a refrigerator for up to 1 month and can be reusable.

Left over sugar syrup can be used in:

Homemade sweets

Shahi tukray




Recipe By: Kanwal Mohsin

You May Also Like