Kala Jamun is the darker version of golap jamun if it is made with the same dough of way, but there are two ways to make Kala Jamun one of which is totally different from the kind of one that can be turned to kala jamun from golap jamun.
It is little darker than golap jamun. The surface of it is black but the inside of it is soft and the color of the dough remains intact. It is really delicious and that's why it is popular in India, Bangladesh, Pakistan and other places as well where Indian and Pakistani community exist like Malaysia, Singapore, USA, UK, Canada and Australia. I believe it is popular in Sri lanka as well.
Mistakes one might make make Kala Jamun:
1. One might fry them in high flame.
2. To fry them too long to make them black.
It is little darker than golap jamun. The surface of it is black but the inside of it is soft and the color of the dough remains intact. It is really delicious and that's why it is popular in India, Bangladesh, Pakistan and other places as well where Indian and Pakistani community exist like Malaysia, Singapore, USA, UK, Canada and Australia. I believe it is popular in Sri lanka as well.
Mistakes one might make make Kala Jamun:
1. One might fry them in high flame.
2. To fry them too long to make them black.
