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kala jamun
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4.77 from 67 votes

kala jamun recipe | black jamun recipe with instant khoya or mawa

easy kala jamun recipe | black jamun recipe with instant khoya or mawa
Course sweets
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 15 Servings


for khoya / kova / mawa:

for sugar syrup:

  • 1 cup sugar
  • 1 cup water
  • 3 cardamom powdered
  • 1 tbsp lemon juice

for kala jamun:

  • ½ cup paneer crumbled
  • 1 cup khoya / kova / mawa
  • ¼ cup maida / plain flour / all-purpose flour
  • pinch baking soda
  • 1-2 tbsp water / milk as required
  • oil for deep frying

for stuffing:

  • 2 tbsp almonds chopped
  • 2 tbsp cashews chopped
  • 1 tbsp saffron water
  • pinch red food colour optional


  • firstly, in a large mixing bowl take crumbled paneer.
  • mash the paneer till it forms a smooth dough.
  • mash till the paneer forms a smooth dough without any paneer particles.
  • now add prepared khoya and mash well.
  • furthermore, add maida and combine with paneer khoya mixture.
  • add a pinch of baking soda and water or milk if required to get moisture.
  • mix gently to form a smooth dough.
  • also prepare stuffing by mixing dry fruits and saffron water, colour with prepared dough. make balls.
  • firstly, take a small ball sized dough and make ball.
  • and place the prepared dry fruit ball in centre.
  • cover and seal the ball.
  • heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
  • fry till the balls turns black.
  • immediately, drop the hot kala jamuns into hot sugar syrup.
  • cover the lid and rest for 2 hours.
  • finally, serve kala jamuns when doubled in size.