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    Home » Desserts » Indian mithai (Traditional Sweets)

    Kala Jamun recipe

    Mar 11, 2022 · 1 Comment

    66 shares
    Jump to Recipe

    Kala jamun or Kala Jaam is one of the most loved sweets. You can call it as the king of sweets. It is black in color hence the name. Both gulab jaam and Kala Jaam are rich and syrup laden sweets. Some people also serve dry kala jaam without the extra syrup .You will see both the varieties in a sweetshop.Some people will just gorge on the chaat counter and sweet one in weddings. This is however a healthier version. Can you guess how? We try to make it healthy although it is still fried 🙂

    gluten-free kala jamun
    kala jam

    Jump to:
    • Ingredients
    • Equipment
    • Instructions
    • gulab jamun vs kala jamun
    • Storage
    • Variations
    • Serving suggestion
    • Similar Recipes
    • Kala Jamun recipe | gluten free gulab jamun
    • FAQ

    Well, there is no maida or plain flour in it. We make it from a surprise vegetable which is sweet potato. This is a shakarkandi based one so it is actually a falahari gulab jamun. Also, this recipe of kala jamun is without khoya / mawa but uses paneer.  You got to make it to understand that there is no change in taste. Super tasty, rich and yummy. You can also stuff it with nuts if you like. However, this version is a nut-free one.

    Yes so you can actually eat it during fasting. It is totally gluten-free. It does have milk powder and paneer in it, to give it that color. People also make vegan versions but that is for another post. For now, I sign off on this Diwali delight on the gluten free one. For the gulab jamun version using similar ingredients , you may refer to a recipe by fellow blogger here

    Ingredients

    • Sweet potato boiled and grated
    • Paneer/cottage cheese/ricotta cheese
    • Milk powder
    • Ghee (hot)
    • Sugar
    • Water
    • Lemon juice
    • Saffron strands

    Equipment

    • Grater
    • Saucepan
    • Kadai

    Instructions

    1. Boil and grate the sweet potato. Add milk powder ,paneer and hot ghee.kala jamun step 1

    2. Knead the dough, add more milk powder if required(allow the mix to rest for 5-10 minutes before add more milkpowder as the mix will tighten up)

    kala jamun step 2

    3. Grease your palms with little ghee and mould in desired shape either cylindrical or round.

    kala jamun step 3
    kala jamun step 7

    4. Cook in ghee/oil on medium flame. Keep stirring all the time.

    kala jamun step 4

    5. Take out once dark brown

    kala jamun step 5
    kala jamun step 8

    6.Move to warm sugar syrup once the whole batch is fried. Keep adding spoonful's of sugar syrup on top of the gulab jamun(if they are not completely submerged in the syrup) so that they so that they soak the syrup

    kala jamun step 6

    7. Serve after few hours or next day. You can serve it hot or cold as per your choice.

    Read the recipe below

    gulab jamun vs kala jamun

    Difference between gulab jamun and kala jamun is not just in color. Other than the color, there is a difference in taste which is due to the addition of Paneer .I prefer fresh home made paneer that can be easily crumbled and added to the mix. While frying them ,they will get a dark brown color .The skin of the kala jaam is also thicker than gulab jam.

    Storage

    Store them in refrigerator. They stay good for a week although it is guarantee you will eat them faster than that.

    Variations

    You can make gulab jamun with khoya. You can also make gulab jamun with maida but that is not gluten free. Some people also make gulab jamun with mix.Many mixes are available like GITS, MTR etc. However, I like to make it from scratch. You can also make gulab jamun sabji Jodhpur style using the balls as kofta. These days cake and cheese cake with this flavor is also very popular. Some people also make bread  jamun these days. If you are watching your weight, try this air fryer gulab jamun recipe.

    Serving suggestion

    Enjoy these melt-in-mouth  hot kale gulab jamun with a cold  strawberry ice-cream ,mango kulfi or kesar pista kulfi, Indian wedding counter style. Hot gulab jamuns with cold ice cream is superb. This combination is pretty popular in wedding menu. You can also enjoy pairing it with a spicy samosa. You can also serve it hot with cold rabri.

    Similar Recipes

    • Air fryer Gulab Jamun
    • Gulab Jamun(with khoya)
    • Til mawa barfi - sesame rose fudge
    • Paneer Butter Masala
    • Paneer Pakoda- cottage cheese fritters
    gluten-free kala jamun
    Print Recipe
    4.15 from 7 votes

    Kala Jamun recipe | gluten free gulab jamun

    Yummy recipe loved by one & all.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Desserts
    Cuisine: Indian
    Keyword: black gulab jamun, gluten free gulab jamun recipe, glutenfree, glutenfree kala jamun, gulab jaam, gulab jamun gluten free, kala jaam
    Servings: 24
    Author: bhavana bhatia

    Equipment

    • Grater
    • saucepan kadai

    Ingredients

    • 1 cup sweet potato boiled and grated
    • ½ cup paneer/cottage cheese
    • 1-¾ - 2 cup milk powder
    • 1 tablespoon hot ghee

    For sugar syrup

    • 1.5 cup sugar
    • 1.5 cup water
    • 3-4 drops of lemon juice
    • 5-6 saffron strands

    Instructions

    for sugar syrup

    • Bring all ingredients to a boil.
    • Keep it hot by moving to a very very low flame or keeping it over a water bath(on top of a vessel that is boiling water)

    for kala jaam

    • Boil and grate sweet potato.
    • Add paneer and milk powder to it with 1 tablespoon hot ghee.
    • Knead the dough, add more milk powder if required(allow the mix to rest for 5-10 minutes before add more milkpowder as the mix will tighten up)
    • Grease your palms with little ghee and mould in desired shape either cylindrical or round.
    • Heat ghee in the kadai on low flame.
    • Test the ghee and mix by frying a small ball of mix.
    • Fry the full sized balls on low flame.
    • Use a spoon to keep on stirring them slowly in the oil/ghee.
    • once they turn dark brown, move them to the sugar syrup.
    • Let them stay in the syrup for few hours.Do not move them a lot else the shape is not preserved
    • Keep adding spoonful's of sugar syrup on top of the gulab jamun(if they are not completely submerged in the syrup) so that they so that they soak the syrup.
    • Serve Hot or cold as per your liking.

    Notes

    You may skip adding paneer if you want to make plain gulab jamun.
    Allow the sweet potato and milk powder mix to sit for some time,do not overadd the milkpowder a lot else they will come out hard.
     

    FAQ

    How long to fry Kala Jamuns?

    Generally, it takes 6-7 mins. Make sure you have enough space in kadai as they expand while being fried.

    More Indian mithai (Traditional Sweets)

    • Mathura peda Recipe | Mawa peda recipe with jaggery
    • Shakarkandi kheer | Sweet potato kheer recipe
    • sakarai pongal |chakkara pongali | sweet pongal recipe
    • Murmura ladoo | Pori urundai recipe
    66 shares

    Reader Interactions

    Comments

    1. Lata Lala says

      August 13, 2020 at 8:19 am

      Thank you Gaurav for making Yummy Tales Of Tummy
      https://yummytalesoftummy.com/sweet-potato-gulab-jamun/
      recipe. I am glad that you recreated it.
      It is one of my favorites too.

      Reply

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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