Kala jamun gets its black colour because of deep frying, the sugar content in the milk powder (khoya). In other types of kala jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a kala jamun.
- Availability: In Stock
₹ 349 /KG