Kaala Gulab Jamoon (Dry Gulab Jamoon) | How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

By Jyothi Varne  |  22nd Jan 2016  |  
4 from 1 review Rate It!
  • Kaala Gulab Jamoon (Dry Gulab Jamoon), How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)
Kaala Gulab Jamoon (Dry Gulab Jamoon)by Jyothi Varne
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Video for key ingredients

  • How to make Khoya

About Kaala Gulab Jamoon (Dry Gulab Jamoon) Recipe

On a personal note, I prefer dry gulab jamoons any day over the juicy gulab jamoons drowned in sugar syrup.

Kaala Gulab Jamoon (Dry Gulab Jamoon)

Ingredients to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

  • 125 gms -Khoya/mawa
  • 1/2 cup - freshly made Paneer/ cottage cheese
  • 3 and 1/2 tbsp - maida/Refined flour
  • 3 and 1/2 tbsp - Cornflour
  • sugar as per taste
  • 1 tbsp - Milk
  • 1/4 tbsp - elaichi/Green cardamon powder
  • ghee for frying (Refined oil can be used as well)
  • Pistas to garnish (optional)
  • Orange Food Color/saffron Strands a pinch

How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

  1. Grate the khoya/mava and add the paneer seperately. Now mix it well together.
  2. Next, add the refined flour and cornflour and knead well till it is smooth. (You will probably notice your hands getting a little oily, this is the fat from the khoya and paneer. If you've added too much of the flour then this wouldn't be noticed.)
  3. Roll the dough out into ball shapes and keep aside.
  4. To make the sugar syrup, bring water to a boil and add in the sugar syrup. Keep stirring this mixture until the sugar dissolves.
  5. Add in the milk and collect the floating scum which rises to the surface.
  6. Next, add the cardamon powder and simmer till the sugar syrup is light golden brown in colour. Ensure that the syrup is warm enough until you finish frying all the khoya dough balls.
  7. Heat sufficient ghee/oil in a pan on medium heat.
  8. Gently slide the khoya balls and remove the kadai/pan from the flame, rotate the balls gently until the color changes to dark golden brown and floats on the surface. (Avoid burning the khoya balls by over cooking it.)
  9. Place the kadai back on the flame and continue frying until the desired color of the Kala jamoon is reached.
  10. Drain the excess oil and soak them in the warm sugar syrup for 5-10 mins.
  11. Then remove the jamoons from the syrup and decorate with silver foil/dry fruit and serve cold.

My Tip:

Ensure that there are no cracks while rolling the dough into ball shapes.

Reviews for Kaala Gulab Jamoon (Dry Gulab Jamoon) (1)

Asmita Ruwala2 years ago

I try it thanks a lot mem