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Kala Jamun is an Indian subcontinent’s sweet made with mawa/khoya which is dried milk solids. It is one of the most loved desserts, which is very popular in festival sessions. It is made by using mawa, cornflour, all purpose flour, chena or paneer, elaichi powder and sugar. It is often known as black jamun as well. Due to long duration of frying kala Jamun has little hard outer layer.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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