Description
A darker, firmer cousin of Gulab Jamun. The milk solid dough is deep-fried much longer until almost black (Kala), giving it a chewier crust before syrup soaking.
Restaurants serving Kala Jamun
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Khoya(Milk solids)
- Flour
- Sugar
- Rose water
- Frying oil
Instructions
- Roll dough of milk solids/flour.
- Fry from low to high heat until almost black.
- Soak in hot syrup.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Rose water
Substitutes at Japanese supermarkets
Donut (brown sugar), Maple syrup
Pairing
Hot straight tea
Trivia
For Bengalis who find Gulab Jamun 'too soft'. A next-level sweet emphasizing the texture contrast (firm outside, melting inside).
Eating tips & etiquette
When your teeth break the slightly hard, caramelized 'black crust', soft dough and ultra-sweet syrup burst out.
Allergen
Wheat, Dairy