Kala Jam

Kala Jam
Kala Jam
Kala Jam
Kala Jam

Indian sweets are just so inviting that you cannot say no to them. Having talked about gulab jamun in a past article, let’s today pick up Kala Jam. A lot of people get confused between the two, however they are two distinct sweets. The basic difference between these two is that the Kala Jam is slightly tight with some filling in the middle¬†and it more darker than the gulab jamun. However in the taste they both beat each other. Its also easily possible to make this sweet at home and use it for any celebration. You can keep them refrigerated for few days and use them as needed. Let’s see the Kala Jam Recipe here.

All you need is (serves 4)

For Kala Jam

Khova – 400 gms

Paneer – 100 gms

Maida – 3 tsp

Cardamom powder – 1 tsp

Sugar – 2 tsp

Elaichi seeds – 1 tsp

Dry fruits – 2 tsp (crushed)

For Sugar Syrup

Sugar – 3 cup

Water – 1 lt

Desi ghee to fry

Kala Jam Recipe

Preparation time:

Cooking time:

For Sugar Syrup

Boil the water, mix sugar until it forms one string consistency.

Remove the impurities on the top and keep aside.

For Kala Jam

Mix khova, paneer, maida, cardamom powder and sugar in a bowl and knead to make a soft dough.

Divide the dough into lemon sized balls.

Press from the top to reach the center, put a filling of elaichi seeds and dry fruits and again make it into a smooth ball.

Heat desi ghee in a kadhai and deep fry the Kala Jam until brown.

Immerse them in the sugar syrup for 30 min.