Kala Jamun
Soft, spongy milk solids dumplings fried golden and soaked in fragrant cardamom-rose syrup. A classic Indian dessert that's rich, aromatic, and surprisingly achievable at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 4g
Ingredients
- 1 can (14 oz) condensed milk
- ¾ cup milk powder
- 2 tbsp all-purpose flour
- 2 cups ghee or vegetable oil (for frying)
- 1.5 cups sugar
- 1.5 cups water
- 4 whole cardamom pods (crushed)
- 1 tbsp rose water
Instructions
- 1
Combine sugar, water, and crushed cardamom in a saucepan. Bring to a boil over medium-high heat.
- 2
Reduce heat to low and simmer for 5 minutes until syrup thickens slightly. Stir in rose water.
- 3
Remove from heat and set aside. The syrup should be warm when jamuns are added.
- 4
Mix condensed milk, milk powder, and flour in a bowl until it forms a sticky dough.
- 5
Wet your hands and roll dough into 16–20 balls roughly the size of walnuts. Keep hands damp.
- 6
Heat ghee in a deep heavy-bottomed pot to 350°F (or until a small piece of dough sizzles immediately).
- 7
Working in batches, fry 4–5 jamuns at a time without crowding. Stir gently every 30 seconds.
- 8
Continue until jamuns are dark brown all over, ~4 minutes total. They should sound crispy when tapped.
- 9
Remove with a slotted spoon and immediately drop into the warm syrup. Repeat with remaining dough.
- 10
Let jamuns soak in syrup for at least 10 minutes. They will soften and absorb flavor.
- 11
Serve warm or at room temperature. Spoon syrup over each jamun.
Tools you’ll need
- heavy-bottomed pot or karhai (3–4 quarts)
- candy/deep-fry thermometer
- slotted spoon
- saucepan
- mixing bowl
- measuring cups and spoons
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