Kalojaam Deep-Fried Dumplings in Syrup


Preparation info

  • Makes


    • Difficulty


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

At Alauddin, traditional sweet-making methods are preserved by skilled artisans from Dhaka and the famous Bengali desert Kalojaam is another of their bestsellers. Soft pieces of fried dough are immersed in a light syrup and cooked until you are left with soft, caramel-flavoured dumplings. The exterior of this croquette-shaped sweet is almost kalo (or black in Bengali) and the interior is traditionally deep red or pink, resemblingjaam, a berry-like fruit popular in Bangladesh.