If Khoya Gulab Jamun is the classic beauty, Kala Jamun is her sleek, glossy and effortlessly elegant sister. Deep fried balls made with mawa and paneer are drenched in a sugar syrup. These are perfectly soft & spongy inside.
Truly the “little black dress” of Indian sweets.
Note – This recipe has been updated from the archives – first published January 26th, 2010. I’ve added new images and helpful content, the recipe remains the same.
Ask the childhood version of me what her favourite sweet was and she’d reply kala jamun without hesitation! Even at a young age, I’d watch my Mum make these – simply because I couldn’t wait to eat them!
Overtime, by assisting her, I learnt the techniques required for perfect kala jamun. What are perfect kala jamun you may ask? They should have:
- a deep, dark outer layer without any cracks
- a soft & juicy inside and evenly soaked with the sugar syrup all the way through the middle.
They’re made with khoya, paneer, plain flour, and stuffed with saffron and nuts. A pinch of sugar added to the dough makes the jamuns darker in colour.
They’re best served without too much of the syrup, can be rolled in coconut or served with whipped cream. We’ve even made a fusion version: chocolate peanut butter kala jamun !
You can even take things a step further. Imagine those inky black kala jamun tucked into my gulab jamun cheesecake or in gulab jamun truffles . The contrast is stunning!
Ingredients notes & tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mawa – I make mine at home, specifically a smooth mawa made from milk powder . It’s already soft, making it much easier to work with than store-bought. If you do get it from the store, first grate it and then use in the recipe.
Paneer – like mawa, I also make paneer from scratch . It’s very easy and you basically get chhena (the cheese that forms from curdling milk). You don’t even have to wait for it to set – just drain away the excess whey.
Sugar – a little white granulated sugar is added to the dough to help with caramelisation and also needed to make the sugar syrup.
Nuts – chopped almonds and pistachios for the stuffing and optionally for decorating
Saffron and cardamom – also needed for the filling and for the sugar syrup. For the stuffing, I’ve used crushed cardamom seeds. For the sugar syrup, whole cardamom pods.
Baking powder – a little baking powder helps make the kala jamun soft.
Lemon juice – added to the sugar syrup to prevent crystallising. Bottled or fresh work.
Oil – needed for deep frying. I’ve used sunflower oil and I suggest using a similar flavourless oil.
Garnishing – edible silver leaf .
How to make Kala Jamun & My Tips
Follow the step by step process below or follow along with the video recipe found in the recipe card below.
Make the sugar syrup
In a sauce pan, combine water and sugar. Cook on medium heat to dissolve the sugar and stir occasionally. Add saffron threads and crushed cardamom pods (I find they release more flavour that way). Once the syrup gets a little stickier on your fingers (careful not to burn yourself!) and thicker, turn off the heat. Add lemon juice to prevent the sugar syrup from crystallising.
The chashni process will take approximately 5-10 minutes.
Prepare the kala jamun dough
Set aside a few spoons of mawa. You will need it for the small stuffing balls later.
Knead the khoya and paneer using the palms of your hands until smooth and lump free. Bring together to form a mass.
Add a spoon of plain flour (maida) at a time to help the mixture hold its shape; the dough should be soft, not stiff. If it feels dry, I soften with a few drops of milk — if sticky, I dust with a touch more flour.
Next I add the sugar and baking powder and knead to combine well. However, I do not overwork the dough as the flour will activate gluten and make the kala jamun chewy.
Making the stuffing and shaping
Now you’ll need the mawa you set aside earlier. To it, add saffron, nuts and cardamom powder. Divide equally into small pea sized balls.
Now divide your dough into equal portions. Shape into round, smooth and crack free balls by placing a little stuffing ball inside. As you prepare each one, keep the balls covered in a clean slightly damp cloth to prevent drying out.
Note – you cannot directly add the nuts, saffron and cardamom to the whole dough. It will disturb the texture of the kala jamun.
Frying and Soaking
Heat oil in a heavy-bottomed pan over medium-low heat. To check the heat is optimal, drop a small piece of dough into the oil. It should rise slowly and only have a few bubbles around it. If it browns too fast, the heat is too high. If you have a thermometer, aim for the oil temperature 150C.
Fry the balls gently, with continuous gently stirring. This helps with slow, even caramelisation until they are deep brown to near-black. Darken gradually – avoid high heat or they’ll burn on the outside and stay raw inside.
As you do this, check on the heat of the syrup. It should be warm, not unbearably hot or too cold. You should comfortably be able to keep your finger inside the syrup or use a thermometer and aim for a temperature of 50C. Too hot and the jamun can split, too cold and the jamun won’t absorb the syrup.
Remove the kala jamun from the oil and immediately immerse the hot jamuns into the warm syrup. Cover and leave to soak. This process takes a couple of hours – I recommend overnight. Keep stirring to allow the syrup to absorb all the way through.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Kala Jamun
Equipment
- 1 Flat bottom pan
Ingredients
Sugar syrup
- 3 cup sugar 600 grams
- 4 ¼ cup water
- 10-12 threads saffron
- ¼ teaspoon cardamom seeds
- 1 teaspoon lemon juice
Jamun
- 1 cup khoya 250 grams
- 1¼ cup paneer 65 grams
- 3 tablespoon plain flour
- ¼ teaspoon baking powder
- 1 tablespoon sugar
- 1-2 tablespoon milk
- oil or ghee for deep frying
Stuffing (optional)
- 2 tablespoon khoya
- 2 tablespoon finely chopped pistachio and almonds
- ¼ teaspoon cardamom powder
- 5-6 strands saffron
Garnish
- edible silver foil
- nuts slivers
- edible dry rose petals
Instructions
Sugar syrup
- In a large flat bottom pan, combine the sugar and water, add the saffron and cardamom. Bring to a boil.
- Simmer over medium heat till the syrup is just sticky. No thread consistency required here.
- Turn off the heat and add lemon juice, mix well and set aside.
Stuffing
- In a plate combine khoya, nuts, saffron and cardamom powder.
- Divide into equal, pea-size balls.
- Set aside for later use.
Jamun
- In a big wide plate, mash khoya and paneer with the heels of your palm until smooth.
- Add plain flour, sugar and baking powder.
- Combine everything together and if needed use milk to knead a soft dough.
- Divide the dough into the equal portions and make round balls.
- Keep the dough balls covered with a clean and slightly damp kitchen towel.
- Take one ball. flatten on your palm by pressing gently. Place a stuffing ball in the centre and seal it from all sides. Make sure it is sealed properly to keep Jamun crack free.
- Heat oil in a kadai, and deep fry jamuns on a low heat until they turned deep dark brown/black. Continuously stir to cook evenly.
- Remove from the oil and place in the warm sugar syrup.
- Soak for 5-6 hours or overnight.
- Garnish it with vark, nuts and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kala Jamun
Equipment
- 1 Flat bottom pan
Ingredients
Sugar syrup
- 3 cup sugar 600 grams
- 4 ¼ cup water
- 10-12 threads saffron
- ¼ teaspoon cardamom seeds
- 1 teaspoon lemon juice
Jamun
- 1 cup khoya 250 grams
- 1¼ cup paneer 65 grams
- 3 tablespoon plain flour
- ¼ teaspoon baking powder
- 1 tablespoon sugar
- 1-2 tablespoon milk
- oil or ghee for deep frying
Stuffing (optional)
- 2 tablespoon khoya
- 2 tablespoon finely chopped pistachio and almonds
- ¼ teaspoon cardamom powder
- 5-6 strands saffron
Garnish
- edible silver foil
- nuts slivers
- edible dry rose petals
Instructions
Sugar syrup
- In a large flat bottom pan, combine the sugar and water, add the saffron and cardamom. Bring to a boil.
- Simmer over medium heat till the syrup is just sticky. No thread consistency required here.
- Turn off the heat and add lemon juice, mix well and set aside.
Stuffing
- In a plate combine khoya, nuts, saffron and cardamom powder.
- Divide into equal, pea-size balls.
- Set aside for later use.
Jamun
- In a big wide plate, mash khoya and paneer with the heels of your palm until smooth.
- Add plain flour, sugar and baking powder.
- Combine everything together and if needed use milk to knead a soft dough.
- Divide the dough into the equal portions and make round balls.
- Keep the dough balls covered with a clean and slightly damp kitchen towel.
- Take one ball. flatten on your palm by pressing gently. Place a stuffing ball in the centre and seal it from all sides. Make sure it is sealed properly to keep Jamun crack free.
- Heat oil in a kadai, and deep fry jamuns on a low heat until they turned deep dark brown/black. Continuously stir to cook evenly.
- Remove from the oil and place in the warm sugar syrup.
- Soak for 5-6 hours or overnight.
- Garnish it with vark, nuts and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This sweet Punjabi lassi is perfect for hot summer days. It’s made from 3 basic ingredients: yogurt, milk and sugar, and can be ready within minutes.
Lassi is a bit like the Northern Indian version of a milkshake – its cooling and creamy! The difference is that it’s made from yogurt.
It’s one of my favourite drinks during hot summers, especially when I’m looking for easy recipes just like this Iced Coffee with Ice Cream .
All I do is blend together yogurt, milk, and sugar. Adding ice cubes helps thin out the lassi and keep it ice cold. When I’m feeling a bit more fancy, or serving it at a dinner party, I add cardamom powder and cream to make it extra luxurious.
I’ve found that the best tasting sweet lassi comes from using full fat milk and full fat yogurt. It’s extra thick and creamy with just a little tang. Low fat options tend to make the lassi too sour for my liking.
Variations of Lassi
There are many variations of lassi that I like to make depending on the occasion.
Make it vegan – Substitute with a dairy free yogurt and milk to make it vegan lassi. I like oat milk as it is creamy and thick. You can add the sugar according to your taste.
Strawberry Lassi – this brilliantly fruity lassi is made with fresh strawberries which are blended with yogurt and sugar.
Rose lassi – add a few drops of rose essence or a tablespoon of rose syrup for a royal pink lassi drink.
Mango lassi recipe – this sweet lassi is flavoured with mango pulp and is a great alternative to mango milkshake
Sweet Lassi Serving Suggestions
The traditional way to serve sweet lassi is in clay cups.
In restaurants, the lassi is served in tall glasses (often called lassi glasses) that are either made of stainless steel or glass.
Enjoy at breakfast with these Savoury Semolina Waffles or Seviyan Upma .
I love it alongside a spicy Indian meal with curries such as Authentic Chana Masala or Paneer Tikka Masala
Storage
Lassi can be stored in the fridge in a sealed bottle or airtight jar/container. It keeps well for 1 day.
After a couple of hours, the lassi may begin to separate so simply give it a quick mix prior to serving.
Other Lassi Recipes
Mango Cheesecake Lassi
Kefir Lassi
Piyush/Piyush Lassi
Caramel Lassi
Tropical Lassi
Other Yogurt Recipes
Eggless mille feuille
Dahi Aloo
Mango Shrikhand (Matho)
Yogurt Sandwich
Sugar-Free Cashew, date and Yogurt Popsicles
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Sweet Lassi Recipe
Equipment
- 1 Blender
Ingredients
- 1 cup yogurt whole
- ½ cup milk whole
- ¼ cup heavy cream
- 4 tablespoon sugar
- ½ cup ice cubes
Optional
- ¼ teaspoon cardamom powder
Garnish
- ½ teaspoon rose petals dried
- 4-5 strands saffron
Instructions
- Add all the ingredients in a blender jar along with ice cubes and blend until smooth and frothy. 1 cup yogurt, 1/2 cup milk, 1/4 cup heavy cream, 4 tablespoon sugar, 1/2 cup ice cubes, 1/4 teaspoon cardamom
- Serve in serving glasses and garnish it with rose petals or saffron strands. 1/2 teaspoon rose petals, 4-5 strands saffron
- Enjoy!
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
