Diwali Delight: Making some hot Kala Jamuns can’t get easier!

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Diwali Delight: Making some hot Kala Jamuns can’t get easier!

Mouth-watering recipe to make this Diwali more memorable and even more delicious

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Published: Mon 20 Oct 2014, 11:57 AM

Last updated: Fri 3 Apr 2015, 5:24 PM


Serves: 4


  • 200 gm khoya (milk powder)

  • 45 gm white flour

  • 1 gm sodium bicarbonate

  • Water, as needed

  • 50 gm sugar

  • 2 gm green cardamom powder

  • 4-5 strands saffron

  • 2 ml rose essence

  • Ghee or oil, for deep-frying

  • Pistachio, chopped, for garnish


Mash or crumble khoya by hand. Add white flour and soda; mix well.

Gradually add water and make a smooth, semi-soft dough. Rest for 10 minutes.

Prepare round, smooth balls of 25 gm each.

Prepare sugar syrup with sugar, water, green cardamom and saffron. Bring to boil and simmer for 5 minutes. Keep aside.

In a separate wok, deep-fry the rolled jamuns to a dark brown colour on a medium fire, tossing frequently to form an even colour on all sides.

Drain on a kitchen towel and immediately soak in the syrup. Add rose essence and let rest for at least 10 minutes.

Take out from the syrup and drain off any excess.

Serve the kala jamun garnished with chopped pistachio.

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