Kala jamun has a dark color with just some shades away from black. Hence the word ‘kala’ which means black. This color is achieved by frying the jamuns at a low flame for some time to get the dark color. Traditionally khoya or mawa is used to make gulab jamun or kala jamun. khoya is basically dried evaporated milk solids. These milk solids are obtained by continuously cooking the milk on a low flame till most of the moisture evaporates.
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