Gulab Jamun and Kala Jamun Recipe
For Sugar Syrup
For Jamun Dough
For Frying and Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Sugar Syrup Base
Pour 3.5 cups of water into a large pan. Add 6 cups of sugar, 1/2 tsp of cardamom powder, and squeeze 1/4th piece of lemon juice into the water. Stir well to combine.
Boil Syrup for Gulab Jamun
Bring the mixture to a boil and cook until the sugar dissolves completely and the syrup becomes slightly sticky, but without forming any string consistency. This will be the thin syrup for Gulab Jamun.
Separate Thin Syrup
Once the thin syrup is ready, transfer about half of it into a separate bowl. Keep this aside to dip the Gulab Jamuns later.
Thicken Syrup for Kala Jamun
Continue boiling the remaining syrup in the pan until it thickens slightly more than the thin syrup, but still without forming a string consistency. This thicker syrup is for Kala Jamun.
Prepare Khoya
Take 190 gm of crumbled, fresh khoya (mawa) in a large plate or bowl. Gently it with the palm of your hand for about until it becomes smooth and pliable.
Prepare Paneer
Take 100 gm of homemade paneer (chenna) and gently it with your palm for about until it is smooth and free of lumps.
Combine Khoya and Paneer
Add the paneer to the khoya. Mix them together and continue with your palm for another until both are thoroughly combined and form a very smooth mixture.
Add Dry Ingredients
To the khoya-paneer mixture, add 2 tbsp of sugar powder, 4 tbsp of maida (all-purpose flour), and 1/2 tsp of baking powder.
Knead Dough
Gently all the ingredients together to form a soft, crack-free dough. The dough should be smooth and easy to handle.
Shape Jamuns
Apply a little ghee to your palms to prevent sticking. Take small portions of the dough and roll them into smooth, oval or round shapes, ensuring there are no cracks on the surface. Cracks can cause them to break during frying.
Heat Ghee/Oil
Heat enough ghee or oil for deep frying in a kadai or deep pan on a low flame. The oil should be warm, not too hot, to ensure slow and even frying.
Fry Gulab Jamuns
Gently place a few jamun balls into the warm ghee/oil. Fry them slowly, stirring gently and continuously with a slotted spoon, until they turn a beautiful golden-brown color. This is the perfect color for Gulab Jamun.
Soak Gulab Jamuns
Immediately remove the hot golden-brown Gulab Jamuns from the oil and transfer them into the bowl with the warm, thin sugar syrup. Let them soak for at least to absorb the syrup.
Fry Kala Jamuns
Place the remaining jamun balls into the warm ghee/oil. Fry them slowly, stirring gently, until they turn a deep dark brown, almost black. This slow frying allows the sugar to , giving Kala Jamuns their characteristic color and soft interior.
Soak Kala Jamuns
Immediately remove the hot deep dark brown Kala Jamuns from the oil and transfer them into the pan with the warm, thickened sugar syrup. Let them soak for at least .
Serve and Garnish
Once soaked, transfer the Kala Jamuns to a serving bowl. Pour any remaining thickened syrup over them. Garnish with silver leaf (chandi vark) and rose petals if desired. Serve both Gulab Jamun and Kala Jamun warm or at room temperature.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- Gulab Jamun
Fried until golden brown and soaked in a thin sugar syrup.
- Kala Jamun
Fried until deep dark brown (almost black due to caramelization) and soaked in a thicker sugar syrup.
Helpful Tips
Small details that can improve the final result.
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