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Khoya - Kala Jamuns Recipe

Khoya - Kala Jamuns is a popular Indian Dessert
Author :
On :
Friday, 21 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

    1. Grate the Khoya and Paneer and mix well. Add the flour, cardamom powder and mash them all together till everything gets combined well.
    2. If dry, add a few drops of milk to bind them together.
    3. Meanwhile prepare the sugar syrup. Combine the sugar and water and bring to a boil.
    4. Simmer till the syrup reaches a single thread consistency.
    5. 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.
    6. Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb.
    7. When you get a single thread, switch off the stove.
    8. Now make small balls, about the size of ping pong balls making sure the surface is smooth.
    9. You can shape it into an oblong or just a disk.
    10. Heat ghee for deep frying.
    11. 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.
    12. The trick is to keep the heat minimum and cook the balls for a long time till it gets dark.
    13. If on high heat, the outer layer gets cooked faster but the insides remain uncooked.
    14. Drop them in the syrup immediately.
    15. 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.
    16. Soak it for a while.
    17. Decorate it with desiccated coconut or nuts.
    18. Recipe courtesy: Dhivya Karthik


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