Kala Jamun / Mawa Bati

Kala Jamun / Mawa Bati is a rich mithai which is made by stuffing Mawa based dough with a mixture of nuts or dry fruits. This recipe can be prepared in any occasion to enhance the sweetness of that occasion.

I have made this recipe for my brother’s birthday. So I am very excited to share this rich Kala Jamun/ Mawa Bati recipe with you all.

Try this sweet recipe……

Preparation Time: 1 Hour

Cook Time: 1 Hour

Serves: 12 Pieces

Type: Sweet/ Dessert


For Sugar Syrup:

  •  2 cup Sugar
  • 1 & 1/2  cup Water
  • 1/4  tsp Cardamom powder / Elaichi powder
  • 1 tsp lemon juice

For Mawa Bati/ Kala Jamun:

  • 1/4 cup Maida (all purpose flour)
  • 1 tbsp Rava (semolina)
  • 1 tbsp Curd
  • Pinch of baking soda
  • 1 cup milk powder
  • 1 tbsp Condense milk
  • 1 tsp Clarified butter (Ghee)
  • 1 tbsp Corn flour.
  • 1/4 cup milk, warm
  • Oil / ghee for deep frying

For Stuffing:

  • 4-5 crushed Almonds
  • 4-5 crushed Cashew nuts
  • Chiranji Dane / Sakaria (White sugar crystal)
  • Saffron Water
  • Food Colour ( Red or Orange)

Other Ingredients:

  • 1/4 cup powdered Sugar, to roll
  • 2 tbsp Desiccated Coconut, to roll

Method of Preparation:

How to make Sugar Syrup:

  • In a large vessel, take 2 cup sugar and 1 & 1/2 cup water.
  • Stir well till the sugar dissolves completely and boil it on low flame, till the sugar syrup turns sticky.
  • Add 1/4 tsp cardamom powder and 1 tsp lemon juice. Stir well and switch off the flame.
  • The sugar syrup is ready. Keep aside and cover it with lid.

How to make Mawa Bati:

  • Let’s prepare the Kala Jamun / Mawa Bati
  • In large mixing bowl add 1 cup milk powder, 1/4 cup Maida, 1 tsp Rava, pinch of baking soda, 1 tbsp Condense milk, 1 tsp Clarified butter (Ghee) and 1 tbsp Corn flour.
  • Mix well by making sure everything is combined well.
  • Now add 1 tbsp curd, 1/4 cup milk in batches and make soft dough.
  • Rest dough for 15 mins.

How to make stuffing:

  • Take small portion of prepared dough.
  • Add Almonds, Cashew nuts, saffron water and food color. Combine dough and make small balls by adding Chiranji Dane / sakaria.
  • Grease both hands with some Ghee and take small ball size dough, flatten it.
  • Now cover & sealed stuffed colored ball without any cracks with flattened dough else Jamun will break while frying.
  • Deep fry in medium hot Oil / Ghee.
  • Stir continuously by making sure that the Jamun gets cooked from all sides.
  • Fry it on low flame till you get black Jamun.
  • Then drain over kitchen paper to absorb extra oil.
  • Now transfer the fried Kala Jamun into prepared sugar syrup. (make sure the syrup is hot, else heat it up)
  • Cover it and rest for 1 hour or till the Jamun absorb sugar syrup well.
  • After 1 hour, drain off the Kala Jamun from sugar syrup and roll in powdered sugar and desiccated coconut.
  • Finally Kala Jamun / Mawa Bati is ready to serve.

Small Tips:

  • Adding lemon juice in sugar syrup prevents sugar syrup from crystallizing when its cool down.
  • You can use Gulab Jamun ready made Mix MTR instead of Maida, Rava, Curd and baking Soda
  • You can store Kala Jamun/ Mawa Bati in refrigerator for a week.

Eat Healthy, Stay Healthy!!
Don’t forget to like and share.     

Rating: 5 out of 5.

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