How to make Kala Jam -

An Indian sweet with paneer and khoya.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese, Khoya

Cuisine : Punjabi

Course : Mithais

Kala Jam

Kala Jam Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kala Jam Recipe

  • Cottage Cheese 500 grams

  • Khoya 100 grams

  • Refined flour (maida) 3 tablespoon

  • Soda bicarbonate 1/4 teaspoon

  • Sugar 3 cups

  • Ghee to deep fry

  • Castor sugar (caster sugar) 2 tablespoons


Step 1

Grate paneer and khoya. Sieve flour with soda-bi-carbonate. Mix these ingredients and knead well to make a soft dough. Cook sugar with one and a half cups of water to make a one string syrup. Keep aside.

Step 2

Divide the dough into twenty-four equal portions and make round balls. Heat sufficient ghee in a kadai. Spread caster sugar on a tray, roll the dough balls in the caster sugar and deep fry on medium heat.

Step 3

Temperature should not be very high or else the kala jams will remain uncooked from inside. Drain when evenly cooked and dark brown in colour and transfer into the sugar syrup.

Step 4

Let them soak for fifteen minutes before serving.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.