কালোজাম
Bengali sweetsKalojam in Scarborough & the GTA
Deep, dark and syrup-soaked — richer than a rasgulla, with a soft, fragrant heart.
Sold by the piece. Also part of our Assorted Mishti Box.
What kalojam actually is
Kalojam (কালোজাম) takes its name from the black jamun fruit it resembles. A dough of chhana and milk solids is fried slowly until the outside darkens almost to black, then steeped in syrup so the sweetness soaks through to the centre.
The contrast is the whole point: a firm, deeply caramelised crust against a soft, syrup-heavy interior. It is the richest of the sweets on our menu and the one people tend to eat one of, slowly.
How we make it
Frying kalojam properly takes time — too hot and the crust darkens before the middle cooks. We make ours in small batches to order, then let them steep so the syrup reaches the centre.
Halal, no preservatives, two days' notice.
When people order it
Kalojam suits winter, Eid, and any table where you want one sweet that feels indulgent rather than light. It is also a favourite with people who find rasgulla too mild.
Questions we get asked
Is kalojam the same as gulab jamun?
They are related but not the same. Kalojam is fried much darker and is typically made with a higher proportion of chhana, giving a firmer crust and a denser centre.
Why is it the most expensive sweet by the piece?
It takes the longest to make. The frying has to be slow and watched, and then the sweets need time to steep.
Is it very sweet?
It is the richest thing on our menu — syrup-soaked all the way through. Most people pair it with something lighter like rasgulla or sandesh.
Everything else on the table
See the full menu and prices · Weekly meal boxes · Catering for weddings & events
Order kalojam for your date
Message us with what you'd like and the day you need it. Everything is made to order, so please allow two days. Free delivery within Scarborough; we serve Toronto and the wider GTA.