Why we cook in ghee, and what it changes

Frying medium is where a lot of sweet shops quietly save money, and it is not a neutral choice.

What ghee does that oil does not

Ghee carries flavour into the sweet as it fries. A jamun cooked in ghee tastes of more than sugar, and the aroma when the tin opens is most of the reason people notice a difference.

It behaves differently in the pan

Ghee has a high smoke point and stays stable, so the outside browns evenly instead of scorching before the centre is done. That even browning is what gives Kala Jamun its dark shell without a burnt edge.

How it ages

Sweets fried in ghee keep their texture longer than those fried in refined oil, which tend to go heavy after a day or two.

The cost

It is several times the price of refined oil, and it is the main reason a properly made jamun costs what it does.