Kala Jamun, cousin of Gulab Jamun, is said to have been invented by Bhim Chandra Nag on the day of the visit of Lady Canning, wife of Charles Canning, the Governor General of India in 1856- 1862.
This Indian delicacy is made using khoya/mawa, which is dried milk solids. These mawa/khoya balls are deep-fried and placed into a sugar syrup flavored with rose water, saffron, and cardamom. Kala Jamun’s unforgettable taste and popularity led its way into Odisha Cuisine.
Kala Jamun is darker and thicker than Gulab Jamun and sometimes stuffed. Have your ever tried Kala Jamun with Ice Cream?
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