Kalo Jamun is a popular South Asian sweet, similar to Gulab Jamun but darker in color and slightly different in taste. It is made by deep-frying khoya (reduced milk) and flour dough balls until they turn dark brown or nearly black. These fried balls are then soaked in sugar syrup, which gives them their signature sweetness and juicy texture. The dark color comes from longer frying or the addition of ingredients like sugar or paneer to the dough.
Kalo Jamun has a rich, caramelized flavor compared to the lighter and softer Gulab Jamun. It is often served at festivals, weddings, and special occasions across India, Bangladesh, and Pakistan. Some variations include stuffing it with nuts or flavoring the syrup with cardamom and rose water for an aromatic touch.
