Khoya - Kala Jamuns

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2.5 cups -sugar
  • 2 cups - khoya
  • 3/4 cups - paneer
  • 2 - 3 tbsp - plain flour
  • 1/2 tsp - cardamom powder
  • 1 - 2 tbsp - milk to bind
  • 4 cups - water
  • 1 pinch - saffron
  • A few drops - rose essence (optional)

How to Make Khoya - Kala Jamuns

  • Grate the Khoya and Paneer and mix well. Add the flour, cardamom powder and mash them all together till everything gets combined well.
  • If dry, add a few drops of milk to bind them together.
  • Meanwhile prepare the sugar syrup. Combine the sugar and water and bring to a boil.
  • Simmer till the syrup reaches a single thread consistency.
  • Add the saffron and the essence and stir well. Dip the spoon in the syrup, take it out carefully, touch it with the tip of your forefinger to pick a drop of syrup.
  • Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb.
  • When you get a single thread, switch off the stove.
  • Now make small balls, about the size of ping pong balls making sure the surface is smooth.
  • You can shape it into an oblong or just a disk.
  • Heat ghee for deep frying.
  • Drop a pinch of dough in it, and if it comes up immediately, then lower the heat to a minimum and drop the balls in the ghee.
  • The trick is to keep the heat minimum and cook the balls for a long time till it gets dark.
  • If on high heat, the outer layer gets cooked faster but the insides remain uncooked.
  • Drop them in the syrup immediately.
  • Usually when the temperature is very low, the syrup starts becoming a solid mass soon, so keep it inside a preheated oven to keep it in a liquid state.
  • Soak it for a while.
  • Decorate it with desiccated coconut or nuts.
  • Recipe courtesy: Dhivya Karthik