Go Back
+ servings
Print Recipe
5 from 1 vote

Kala jamun

Kala jamun, easy version with instant gulab jamun mix. Easy sweet yet special version for Diwali. Full video post.
Prep Time15 mins
Cook Time25 mins
Resting time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: Indian
Servings: 12


  • 1 pack Instant jamun mix 200 gm
  • Oil/ ghee to deep fry
  • 3 cups sugar
  • 1 & 1/2 cups water for syrup
  • 2 cadamom powdered

For coloured stuffing

  • 2 drops food colour
  • 5 strands saffron
  • 1/8 tsp rose water
  • 1/2 tsp sugar
  • few drops milk to soak saffron


  • First soak saffron in luke warm milk. Dissolve and set aside.
  • Take jamun mix in a mixing bowl. Break any large lumps in it.
  • Add water little by little and gather the mix to make a soft dough.
  • Grease with few drops of ghee over the surface and set aside for 5 mins or as instructed in the pack.
  • After 5 mins, divide a small portion (less than quarter of the dough) and add saffron, food colouring, rose water, sugar to it.
  • Mix well to incorporate the colour evenly.
  • Divide the plain dough into small lemon sized ball (I did smaller, but recommend bigger size balls). And roll coloured dough also same numbers.
  • Keep covered. Take plain dough and flatten, make shallow bowl, stuff with the coloured dough by placing inside. Seal from all sides gathering towards inside. Do not press and roll, gently roll without disturbing the stuffed coloured dough.
  • Shape is your choice but I rolled in oblong shape. Repeat to finish.
  • Heat oil in a pan and lower the flame. Add the shaped jamun and immediately move the oil around to ensure even browning.
  • Continue to fry in medium heat now and keep rolling the jamun or oil over so that they are evenly cooked, browned.
  • Wait patiently until it gets deep in colour, almost black. But do not do this in high flame.
  • Once blackened in colour, drain over the paper towel. Repeat to finish.
  • Prepare sugar syrup by heating sugar, water and simmer for 8 mins.
  • Once the syrup just turns sticky, add powdered cardamom. Switch off the stove.
  • Add fried jamun immediately. Let it soak over night for best results.



  • You will be convinced and taking out the jamun before it is turned deep dark coloured, but patiently do it to justify the name.
  • If syrup is not thick enough (sticky) then it will make the jamun taste bland and look also watery.
  • On the other hand, if syrup is too thick, it will crystalize. You can opt to add few drops of lemon juice to prevent crystallization, but only up to an extent. If you boil in high heat longer, it will start to crystalize.