A rich twist on a classic Indian dessert, Semolina Kala Jamun brings together the nutty flavor of suji (semolina) and the deep, caramelized sweetness of traditional kala jamun. These soft, syrup-soaked delights are golden on the inside and irresistibly dark on the outside, with just the right touch of cardamom. I love making these for festive occasions or when I want a sweet treat that feels indulgent but homemade.
Why You’ll Love This Recipe
I enjoy how this version of kala jamun uses semolina for a hearty texture that still melts in the mouth after soaking. The use of milk and milk powder creates richness, while the sugar syrup infuses every bite with sweetness and a delicate aroma of cardamom. It’s a perfect dessert to impress guests or simply enjoy with a cup of chai. Plus, I can make it ahead of time and store it for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Sugar – 1 cup Water – 1 cup Suji (Semolina) – 1/2 cup Milk – 1 cup Baking powder – 1/4 tsp Milk powder – 1 tbsp Cardamom powder – A pinch Ghee – 1 tsp Oil – For frying
Directions
Sugar Syrup I start by boiling the sugar and water together. After it comes to a boil, I let it bubble for 2 more minutes, then set it aside and keep it warm.
Prepare the Dough I roast the semolina on low flame for 5 minutes until it gives off a nutty aroma. Then I gradually pour in the milk while stirring over medium heat. I stir continuously until the mixture thickens and forms a soft dough. I let it cool for about 5 minutes.
Shape the Jamuns Once the dough is cool enough to handle, I add baking powder, milk powder, cardamom powder, and ghee. I knead the mixture until it’s smooth and pliable. Then I shape the dough into small cylindrical logs.
Frying I heat oil on medium flame—it should be warm but not too hot. I fry the jamuns slowly until they turn a deep dark brown, almost black (that’s what gives kala jamun its name and signature taste).
Soaking After frying, I place the jamuns directly into the warm sugar syrup and let them soak for at least 2 hours. This helps them absorb all the syrup and turn super juicy.
Serving For a finishing touch, I like to roll or lightly coat each jamun in milk powder before serving. It adds a lovely creamy texture.
Servings and timing
This recipe makes about 12-15 kala jamuns, depending on their size. Prep time: 15 minutes Cook time: 25 minutes Soaking time: 2 hours Total time: Around 2 hours 40 minutes
Variations
I sometimes add a few strands of saffron to the syrup for a more aromatic flavor.
For a richer dough, I substitute part of the milk with cream.
I’ve also tried stuffing the jamuns with a small bit of chopped nuts or dried fruits for an extra surprise inside.
If I want a more festive look, I roll the jamuns in powdered pistachios instead of milk powder.
To make them slightly less sweet, I reduce the sugar in the syrup to 3/4 cup and add a teaspoon of rose water.
Storage/Reheating
I store leftover jamuns in an airtight container in the refrigerator. They last well for up to 5 days. When I’m ready to serve, I warm them gently in the microwave or on the stovetop with a splash of syrup. I avoid overheating, so they don’t break apart.
FAQs
How do I know the oil is the right temperature for frying?
I test by dropping a small piece of dough into the oil—it should rise slowly and start bubbling gently. If it browns too quickly, I lower the heat.
Why did my jamuns turn hard?
Over-kneading or using too much semolina can make the dough dense. I always knead just enough to bring everything together smoothly.
Can I make the dough ahead of time?
Yes, I can prepare the dough and shape the jamuns a few hours ahead. I keep them covered to prevent drying and fry them fresh when I’m ready.
Why aren’t my jamuns soaking syrup properly?
If the syrup is too cold or the jamuns are too hot, they won’t absorb well. I make sure both are warm—not hot—when soaking.
Can I bake these instead of frying?
Traditional kala jamun is fried for that deep color and flavor. Baking won’t give the same result, but if I want a lower-oil version, I sometimes try air frying them lightly and then soaking.
Conclusion
Semolina Kala Jamun is my go-to dessert when I want something comforting yet unique. The texture, the color, and that sweet syrupy goodness come together in every bite. Whether it’s a festive gathering or just a quiet evening craving something sweet, these jamuns never disappoint.
Semolina Kala Jamun is a rich Indian dessert made with suji (semolina), milk, and cardamom, shaped into deep-fried balls and soaked in aromatic sugar syrup. With a dark caramelized crust and soft syrupy center, it’s a delicious twist on a classic mithai.
Total Time:2 hours 40 minutes
Yield:12–15 jamuns
Ingredients
1 cup sugar
1 cup water
1/2 cup suji (semolina)
1 cup milk
1/4 teaspoon baking powder
1 tablespoon milk powder
A pinch of cardamom powder
1 teaspoon ghee
Oil for frying
Instructions
In a saucepan, combine sugar and water. Bring to a boil, simmer for 2 minutes, then keep warm.
In another pan, dry roast semolina on low heat for 5 minutes until fragrant.
Gradually add milk while stirring continuously. Cook over medium heat until the mixture forms a soft dough. Let it cool for 5 minutes.
Add baking powder, milk powder, cardamom powder, and ghee to the cooled dough. Knead until smooth and pliable.
Divide and shape the dough into small cylindrical or oval jamuns.
Heat oil on medium-low heat. Fry jamuns slowly until they are deep brown to nearly black.
Transfer fried jamuns directly into warm sugar syrup and soak for at least 2 hours.
Optional: Roll soaked jamuns in milk powder before serving for added richness.
Notes
Add saffron or rose water to the syrup for added aroma.
Substitute part of the milk with cream for a richer dough.
Stuff with chopped nuts or dried fruits for a surprise center.
Roll in powdered pistachios instead of milk powder for festive flair.
Ensure syrup and jamuns are both warm—not hot—for best soaking.
