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Subscribe to ShowMeTheCurry.com in your RSS readerThere a very few people who don’t like Gulab Jamun, as for us, we just love them. It is a perfect dessert for any occasion – wedding, birthday party, potluck or a romantic dinner for 2! An unbelievable combination is hot, hot Gulab Jamuns with cold, cold Ice Cream…yum…just thinking about it makes our mouth water. Gotta go now, have Gulab Jamuns to make!
Ingredients:
Instant Dry Milk (Milk Powder) – 1/2 cup
All Purpose Flour – 2 tbsp
Yogurt – 2 tbsp
Clarified Butter – 1 tbsp
Baking Soda – 1/4 tsp
Water – 2 cups
Sugar – 2 cups
Rose Essence – few drops, optional
Cardamom Powder – 1/2 tsp or to taste
Saffron – few strands, optional
Oil – for deep frying
Method:
1. Make the syrup in a pan by adding Water, Sugar, Rose Syrup, Cardamom Powder and Saffron.
2. Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
3. Meanwhile, get the oil for deep-frying ready. Heat up the oil on low-to-medium heat.
4. For the dumpling, in a mixing bowl , add in all dry ingredients i.e Instant Dry Milk , All Purpose Flour, Baking Soda.
5. Mix well and add in the Clarified Butter and after that slowly start mixing in the yogurt. Make into a dough.
6. Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth and do not have any creases.
7. Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a minute before coming to the surface, the oil is ready.
8. Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
9. Once the dumplings are a dark golden brown, take them out into a paper towel.
10. Bring the syrup to another quick boil and drop in the dumplings.
11. Turn off the flame and cover the Gulab Jamuns and let them soak in the syrup for 45 minutes to an hour.
12. Gulab jamuns can be served hot or cold. This recipe makes about 10-15 Gulab Jamuns.
Tips:
1. The one thing we cannot emphasis enough is the temperature of the oil for frying…it is the key to making good gulab jamuns. It has to be on low-to-medium heat.
2. The dough is a little on the crumbly side…so use a little oil on your hands and make the ball and flatten it out and then roll it to a ball…this will help smoothening out the cracks.
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90 Responses to “Gulab Jamun”
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December 21st, 2007 at 9:44 am
Hi,
Great recipe…i want to know if the curd/yoghurt is a little sour can we still use it to make gulab jamuns..? Also instead of clarified butter can we use unsalted butter or normal vegetable oil..? thanks..
[Reply]
December 21st, 2007 at 1:39 pm
You can use a ‘little sour’ yogurt but if it is really sour, I would not as it would alter the taste.
Regarding the Clarified butter…you can use either unsalted butter or oil, but given a choice, I’d pick unsalted butter over the Vegetable oil.
[Reply]
January 9th, 2008 at 3:49 pm
Hi Anuja/Hitel,
Thank you for your response to my earlier query. Can I use fat free milk powder for the gulab jamun recipe.
Jaya.
[Reply]
January 28th, 2008 at 9:34 pm
Dear Anuja and Hitel
Wonderful job thank you very much for the recipes. I made the jamuns this sunday did not come out that well, I guess I made a mistake in the consistency. Once you mix the dry ingredients, ghee and the yougurt what will be the consistency of the dough, will be too tight or little loose ?
Thank you for reply
[Reply]
January 29th, 2008 at 4:32 am
Hi Vidhya, I am sorry your gulab jamuns did not turn out well. Here are some tips –
-the dough needs to be on the soft, crumbly side.
-if you use the store bought yogurt, you might need to add a little milk.
-as mentioned in the video, make sure the oil heats up on low-to-med heat.
G’Luck!
[Reply]
February 20th, 2008 at 6:55 am
Hi!this is a wonderful website.i tried this recipe for gulabjamuns simply because milk powder as an ingredient made me curious.LOL.i think they did turn out well,except for 2 things.the balls were not smooth and still had cracks.secondly, the jamuns(in the middle) did not absorb the syrup even after being left for 2 hours in it. could you please let me have your opinion on same.i understand such recipes are difficult to master in first attempt itself and that it might take time and practice before one can attain perfection.thanks in advance and keep up the good work!
[Reply]
February 20th, 2008 at 2:03 pm
Hi Aashita (BTW, beautiful name),
As you guessed Gulab Jamuns do take a little bit of practice…but at the end of the road, they are well worth it. Here are a couple of tips:
1. The dough is a little on the crumbly side…so use a little oil on your hands and make the ball and flatten it out and then roll it to a ball…this will help smoothening out the cracks.
2. If the middle did not absorb the syrup…then it is an oil heating up issue…that is what we kept mentioning in the video…it is the “most important” thing to making good Gulab Jamun. Next time heat the oil at a lower temp and have patience and allow it to heat up.
Next time they will be perfect – my predictions!
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February 29th, 2008 at 4:09 pm
thank you for all the recepies
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April 11th, 2008 at 6:44 pm
What degree F should the oil be? Thank you for your wonderful clear teaching. I am having a great time learning about Indian cuisine.
Namaste
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April 11th, 2008 at 7:07 pm
I think you two would make a great show on The Food Channel. Here is the info to submit an idea for that network:
SHOW IDEAS
1. I have an idea for a new Food Network Show. Where Should I send it?
Food Network appreciates your interest in suggesting ideas, but we accept series and specials proposals only from television production companies with national or major market production credentials. If you are a production company, please send us your credentials and a history of your production experience only. After reviewing them, Food Network will determine whether or not to send you a release form with a request for further information.
Do not send any pitch ideas or proposals at this time, as they will be returned unread.
Please send your company’s credentials to:
Food Network
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attention: Submissions
[Reply]
April 15th, 2008 at 1:24 pm
Hi,
Nice recipe. I was wondereing if we could use baking Powder or Soda Bicarbonate instead of Baking soda?
Regards.
[Reply]
April 16th, 2008 at 5:08 pm
Angelica,
Soda Bicarbonate is the chemical name for Baking Soda. So you can use that but Baking Powder is different and cannot be substituted.
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April 27th, 2008 at 7:35 pm
Great recipe!!! So easy to make. Me and my wife had a great dinner with your sweet Gulab Jamun. Thanks!
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April 30th, 2008 at 7:21 pm
Hi anuja,
I made the gulab jamun for the 2nd time, there is still going somethin wrong, dont know what.
When i fry them they get a bit chrunch, and when i put them in the syrupe, they become very soft and became like pudding and very weak. I have baked the gulab jamun one low heat!
What have i done wrong?
Thanks!
[Reply]
May 1st, 2008 at 1:41 pm
Hi Sabrina:
The Gulab Jamuns are to be deep fried. I really don’t know if baking will work.
What kind of yogurt are you using…home made or store bought? The store bought tends to be a lot more thick and in that case you will need to use a little bit of milk when kneading.
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May 1st, 2008 at 2:56 pm
Hi anuja,
Thanks for your reply!
i have deep fried them on low heat. But when i dip them in the syrup they become tooo soft and just break, so what i left is a kind of pudding.
Yes i used store bought yoghurtm, it was a thick one. So its better to use 1 tbl yoghurt and use milk??
Best regards,
Sabreena
[Reply]
May 2nd, 2008 at 3:49 am
Sabrina,
It has got to be the yogurt’s fault and yes, try the combination of milk and yogurt.
The only other question would be…did you by mistake use baking powder instead of baking soda? That is the only other thing I can think of…
Anuja
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May 11th, 2008 at 12:34 pm
hi i just adore ghulab jamuns and tried out your recipe. unfortunately the sugar syrup hardens when i insert the jamuns, before they soak in the syrup. help am really upset…:(
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May 22nd, 2008 at 6:03 am
Thank you very much for the recipe. I always wondered how you make them.
I was wondering what is the surviving size for the portions mentioned?
Thank you!
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May 27th, 2008 at 9:28 am
hi hitel and anushia i was wondering if i could make the syrup with out the cardamon powder and saffron but with the rose essence
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May 27th, 2008 at 5:10 pm
Yes, you can use rose essence and skip the saffron and cardamom powder.
==================
Shraddha:
This recipe makes about 10-15 Gulab Jamuns (depending on the size that you roll out). Usually 2-3 are served per person.
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June 1st, 2008 at 10:49 pm
This is the best gulab jamun recipe that I’ve found. It was foolproof! Came out great and everybody loved them. I’ll be making again soon. Thanks!
BTW, the Desi yogurt from Indian grocers works the best.
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June 5th, 2008 at 2:16 pm
Hi Anuja& Hetal
Thanx a lot for this receipe, gulab jamuns r my husbands all time fav ,i was really amazed that it was so easy to prepare and it tasted wonderful.I wonder why its been rated a single star,according to me “5 Full STARS”.
I want to also compliment the person with the camera.All of u “Keep up the Good Work”.
shilpa
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June 5th, 2008 at 11:12 pm
Maybe the person that is getting mushy gulab jamuns isn’t frying them long enough. That is the problem my friend had. She got confused because some directions say golden brown, but they should be a deep brown. Also, sugar water shouldn’t get hard if you put them in while boiling. It will get think after it is off the heat.
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June 20th, 2008 at 4:24 am
Hi,
These came out perfectly the first time I made them. The last 2 times I’ve made them they have not been as good. They are more hollow in the inside. I used different baking soda, so do you think that could be the problem? Any suggestions would be appreciated!
Sara
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July 18th, 2008 at 9:30 pm
hi hetal and anuja.ur recipes r too good.i just wana ask u that what if we use bisquick pan cake mix instead of all purpose flour is it ok?
and one more thing that i heard many people make gu;ab jamuns from nanak khoya.but dont know how?if u know plzz teach
thanx
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July 31st, 2008 at 1:34 am
hi, which milk powder taste better for the gulab jamuns the american store fat free milk powder or the indian store bought milk powder( please mention the brand name what you use)
thank you if you could please reply.
[Reply]
July 31st, 2008 at 2:12 am
Hi Leela,
We have used Carnation brand on fat free milk powder that can be bought at any American grocery store. At times we have also used the store brand and it works just as well.
Hope that helps.
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September 7th, 2008 at 8:10 pm
Hi people
I Have ben trying making gulab jamuns and first they came put hard as rock but slowly slowy i improved and it is supereb soft+more yummy day by day
thank you very much for this recipee it has made my chef life lol
lots of love
xx @R$H xx
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September 20th, 2008 at 3:06 pm
i do not have milk powder, what can i use instead? what is the full name of the one you used? and what company is it?
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September 20th, 2008 at 3:08 pm
hi is all purpose flour another name for plain flour?
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September 23rd, 2008 at 4:15 pm
hi ur recipe was exellent! they look so yummy
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September 26th, 2008 at 3:34 pm
Hi,
Awesome Receipe; I have a 22 month old son and I had some Enfamil milk pwd left in the fridge for almost 6 months and i tried it out for the gulab jamun and GREAT!!!!!! the jamuns was so good and my little son who does not like eating sweet dishes kept on eating the gulab jamuns. Thanks for the wonderful receipe.
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October 23rd, 2008 at 8:06 pm
Nice receipe for Diwali.Thankz u
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October 26th, 2008 at 1:39 am
Hi,
We tried making these and it came out very very delicious. Thanks for uploading so much of recipes.
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October 30th, 2008 at 5:50 pm
hello mam,
Priya again!
I wanna make this since my husband (suprise) has completed 8 successful yrs in IT.
My electric stow is numbered..Starts from Low(1) to 10 (high). Can u tell me the approximate no that would corresponds to low to medium. I presume i may have to keep it in between 2 to 3 ? God,it will take very long to heat up?
Can the dough be sticky? Im sorry to say…i cant understand the crumbly…i mean the consisitency.
Pl, Help me mam since i got to make it today.
[Reply]
October 30th, 2008 at 10:47 pm
Hi Priya,
On an electric stove, approx 3-4 would be low to medium. It may take some time to heat, but it will be worth it. If you put the jamuns in very hot oil, they will darken on the outside and remain uncooked on the inside. The dough is a little sticky at first as you mix in the yogurt. However, it should come to a nice smooth consistency after kneading. Good luck!
And, congrats to your hubby for 8 years!!
[Reply]
October 31st, 2008 at 5:07 pm
hello mam,
Thanks for your information and ur wishes.
evn after the whole night soaking. (i had them now) I don know where i made mistake. And 2 spoons of curd(store bought),as u mentioned was not enough for me. so,i kept adding milk till it became like a dough. Then i covered it n kept it aside for time. Alas,the dough became so hard after letting it rest. Then i tried to mix in milk and make to soft. Some how i did something and got smooth balls.
Sorry mam,i couldn wait and made it before i saw ur reply since i had to offer them after the evening coffee!!
The Jamuns were very hard
But i should say…my jamuns were so so attractive. i made the balls perfectly without cracks and they were perfect balls.
But,the best part is that my husband didnt get angry or feel bad since they hard. He was suprised and very happy that i atleast tried it and gave me a hug and said thanks. (i offered him after soaking it for 2 hrs)
But,i couldn sleep properly the whole night. I kept thinking were i may have made a mistake. Pl can u help me mam.
You can have a look at my gulab jamuns in this link:
http://picasaweb.google.com/jk.priyadarshini1984/MyFirstGulabJamunAttempt#
Regards,
Priya
[Reply]
November 1st, 2008 at 11:31 pm
Hi…I made the gulab jammans and they turned out great but then after an hour the gulab jammans turned out a little harder…when i warm them up again there fine but then go back to being a little harder…do you know any reason why this happened..i think its because i didnt turn off the stove for the sugur syrup when i inserted the gulab jammans….what do you think?????
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November 21st, 2008 at 1:10 pm
Hi Hetal & Anuja,
Thankx for your all receipes….I made Gulabjambu on diwali,my husband loved it. It was awesome and i could make, hehe..great video.
Thankx once againe.
Regards,
Jalpa
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November 22nd, 2008 at 8:12 pm
Hi Anuja & Hetal,
I like your website very much.
In your website all the videos have a very low quality of audio. So the sound is very low and we have to listen to your instructions repeatedly.
FYI
Navin
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January 5th, 2009 at 10:15 pm
Thanx ladies for a wonderful website.Something we really need here in Australia.l made tese jamuns yesterday they tasted great but syrup was not absorbed much also my dough was a bit wet could this be becoz the curd is not so firm here or otherwise? Please advise
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January 7th, 2009 at 9:17 pm
Hi Safiyah,
Majority of the time the fault lies in frying the Jamun at the right temp.
This is one recipe that tests your patience. Allow the oil to heat up on low-medium, don’t increasethe heat just to get there faster. We usually start off heating the oil and then start working on the dough. Try it again and hopefully it’ll work out.
[Reply]
March 24th, 2009 at 10:17 pm
Hi Hetal/Anuja
If i use gulab jamun mix then can i add yoghurt and unsalted buttter
Because in gulab jamun mix ( maida,skim milk and baking soda )is already added in powder
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March 29th, 2009 at 10:19 pm
hi hetal and anuja
great video, can you use powdered sugar for the syrup?
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April 11th, 2009 at 12:53 am
My gulab jamun dissolved while frying. I used baking powder instead of baking soda, could that be a problem.
[Reply]
anuja Reply:
April 12th, 2009 at 8:39 pm
Hi Preeti,
Unfortunately you can;t substitute baking poader for baking soda.
Baking soda is just Soda-bi-Carbonate and Baking Powder has Soda-bi-carb and a whole lot of other ingredients and some of those ingredients help in rising the dough (like breads and cakes etc). That is probably the reason why your Gulab Jamuns dissolved:-(
Try them again, I am sure you will have better luck!
[Reply]
April 22nd, 2009 at 9:47 pm
Hi Hetal and Anuja,
My Polish cuisine is 100% different from Indian one. I am amazed by your website and have already seen all the videos. I have tried some of your recipies and Gulab Jamun is one of my favourite…yammi yammi!
Thank you for adding a pinch of spice to my life
Good luck!
[Reply]
May 1st, 2009 at 1:10 am
Hi everybody!
I was wondering what everyone does with all the excess oil left in the pot after deep frying the gulab jamuns. It seems like a waste to throw it all away? Forgive me if this is a silly question, I’ve never really deep-fried anything!
Thanks,
Chris
[Reply]
anuja Reply:
May 1st, 2009 at 2:52 pm
Hi Chris,
It is not a silly question! It is not advisable to re-use your oil. Once the oil reaches that high temperature and then cools down the composition changes and then it’s not very good to comsume:(
Here are some tips:
- plan all your frying for the same time.
- use the least amount of oil necessary.
Hope that helps.
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Chris Reply:
May 1st, 2009 at 5:01 pm
Thanks for the reply, Anuja! I can’t wait to try out the gulab jamun!
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May 4th, 2009 at 11:44 pm
Hi everybody!
I made gulab jamun today using gluten free all-purpose flour and a little xanthan gum and it worked great! I think I let the oil get a little to hot before cooking the gulab jamuns, but other than that, it went really well for my first time!
Thanks for the great recipe Hetal and Anuja!
Chris
P.S. Do you guys do cooking classes? I’m visiting my parents who live near Flower Mound and it would be fantastic to get some tips from pros like yourselves! Thanks!
[Reply]
Michelle Reply:
October 20th, 2009 at 6:57 pm
Chris – I love gulab Jamun and have a gluten sensitivity. Would you mind telling me which gluten free flour you used or what combination of g/f flours it contains? I would love to be able to eat these again!
Thanks in advance!
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May 26th, 2009 at 2:52 pm
great recepy !thanks.
how do i storage them ? with the syrup or with out ?
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hetal Reply:
May 27th, 2009 at 6:19 pm
Hi Didi,
You should store gulab jamun with the syrup.
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June 7th, 2009 at 2:56 pm
hi
that recipie is brilliant
thanks
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July 2nd, 2009 at 5:12 pm
Hi. I just made gulab jamin yesturday and its already been eaten…the thing is is that i have a lot of syrup still left over…what can i do with it…can i reuse it for more gulab jamin…can i heat it up again to a boil and drop new fryed balls in it?thnx…i really hate to waste it cuz its a lot
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July 10th, 2009 at 9:30 pm
I have tried making gulab jamuns a couple of times now and the dough is always perfect but as soon as I put the balls in the oil to deep-fry, the dough shatters apart! Please advice on this.
Thanks.
[Reply]
July 11th, 2009 at 2:31 am
Hi and thank you all of the great recipes on your web site.
While shopping my local Indian grocery last week I ran across a canned version of Gulab Jumun. Beside it on the shelf was another Jumun [The name escapes me] which contained coco powder as an ingredent.Would the recipe be the same as Gulab with just the addition of the coco? Would you use the same sauce? Thank you for any input you can provide.
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July 27th, 2009 at 1:39 am
Hi hetal and anuja,
I cm to knw the problem, by mistake i bought full fat cream milk powder, i think this was the main problem in my desserts,it turned my cashew burfi very hard and my gulab jamuns were pichku,u knw like balloons without air in it… i hope u r getting me?
Now can u suggest me any recipe with ths milk powder, plz.i dnt want to throw away the whole packet. plz reply soon.. its realy very urgent.
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August 3rd, 2009 at 1:35 am
dnt u reply to all d queries? if possible reply to this
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hetal Reply:
August 3rd, 2009 at 4:21 pm
Hi Noor,
Sorry for the delay in response. Just getting back from a long vacation and trying to catch up with a couple of hundred questions
.
Unfortunately, we only get non-fat milk powder so we’ve never used full fat milk powder in any recipes. My suggestion would be to use it as creamer for coffee or for your kid’s hot chocolate. Sorry couldn’t be of more help.
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August 4th, 2009 at 1:07 am
thanx a lot. I appreciate u respond, this idea would help me in finishing the packet
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August 8th, 2009 at 12:33 am
I have a request. I love Kala jams. so can you please show us the recipe for that???
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August 20th, 2009 at 3:50 pm
hello,
.. i was wondering how can i serve this gulab jamun.. is it a good idea to put a layer of this jamuns n then one layer of evaporated milk n some dry fruit?
Nice receipe.. next time i will try this.. but as of now i need ur help.. i just made gulab jamuns from MTR mix n it has turned out to be a disaster..all of it is looking like a halwa
please reply..
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August 20th, 2009 at 3:52 pm
I was making it for my daughter’s birthday party tommorrow..
please reply as soon as possible
[Reply]
anuja Reply:
August 20th, 2009 at 5:38 pm
Hi Vibha,
Feel really bad for you! Happy Birthday to your daughter! Anyway, when God gives you lemon, make lemonade…
Here is our suggestion:
Try and remove the syrup as much as possible. Warm it up, then layer some in a bowl, put a scoop of vanilla ice cream on top and top it with some crushed nuts. It should taste real good and you can give it a really fancy name.
Enjoy the party:)
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August 21st, 2009 at 11:42 pm
hi
thnx 4 the great recepie…
i was wondering if you could use homemade Yogurt insted of store…and if we need a little bit of milk after adding Yogurt, how much milk should we take, in measurements? thnx…=)
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August 23rd, 2009 at 8:44 pm
I loved the detailed instructions you gave, especially about having the heat very low. My gulab jamuns were fine and looked beautiful, tasted nice, but tasted of milk powder if you know what I mean. I am trying to acheive the smooth taste that gulab jamuns in India do. How do I achieve that? Would using khoya instead of milk powder help?
Great website!
Thanks
Nidhi
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September 6th, 2009 at 2:39 am
Hi ladies,
Still waiting for a response..
I loved the detailed instructions you gave, especially about having the heat very low. My gulab jamuns were fine and looked beautiful, tasted nice, but tasted of milk powder if you know what I mean. I am trying to acheive the smooth taste that gulab jamuns in India do. How do I achieve that? Would using khoya instead of milk powder help?
Great website!
Thanks
Nidhi
[Reply]
hetal Reply:
September 10th, 2009 at 7:06 pm
Hi Nidhi,
Sorry for the delay. You are probably sensitive to the flavor of milk powder (many people are) so you taste it first. Khoya would work, but it is a long process to make it and the proportions would be very different from the recipe we’ve given here.
[Reply]
nidhi Reply:
October 4th, 2009 at 5:50 pm
Thanks Hetal for your reply. If you get a chance( given your busy schedule), please send me a recipe that uses khoya.
Best
Nidhi
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September 23rd, 2009 at 6:14 am
HI HItal @ Anuja
First of all i thank for you guys to teaching how to prepare gulab jamun. Actually im a sri lankan and i have never seen gulab jamun n never ate one. but thank for u i made by my self and ate
it came very nicely and yummy. I had very good respond from my husban and my parents too. thank u very much n keep it up.
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October 28th, 2009 at 9:16 pm
Very delicious gulab jamuns! I was nervous about the oil temperature and the balls not cooking thoroughly, but no worries! The only thing I did differently was use 1 Tbsp yogurt (Brown Cow’s Greek Yogurt). It was quite thick and when I mixed in that first Tbsp, the dough became that really sticky, crumbly texture that Hetal mentioned. Thanks so much ladies! I can’t wait to keep cooking up with you guys.
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October 30th, 2009 at 6:08 am
[...] and was about to email Srivalli that im out of the challenge, then luckily i came across this site Show Me The Curry The quantity of the recipe was small so i thought why not give a last try. I followed thr recipe [...]
November 4th, 2009 at 1:24 pm
whats the first thing u added before adding the powdered milk???
[Reply]
hetal Reply:
November 4th, 2009 at 7:34 pm
Powdered Milk was the first ingredient, followed by all-purpose flour and baking soda.
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November 4th, 2009 at 1:27 pm
hai friends can u tell me how to make keemah with green peas? recently i had a dinner from a pakistani hotel and got this meal ………i dont remember what was it called!
[Reply]
hetal Reply:
November 4th, 2009 at 7:31 pm
Hi Mershy,
Here is our version of Keema Matar: http://showmethecurry.com/non-vegetarian/keema-matar-indian-minced-meat-recipe.html
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November 9th, 2009 at 1:54 am
Dear Hetal and Anuja.
It is so nice to watch ur videos before I plan to cook some sp dish.I do prepare GJ from hariyali khoya and chenna with excellent results.I always wanted to try GJ from milk powder, as sometimes we get adulterated khoya esp during festive seasons in India.Ur videos has inspired me always and given good results on first trial also.
U have used fat free milk powder.Any reason??Can we use whole milk powder from Amul?? Purpose of adding curd?
If we use cream or butter in place of cl butter,still curd will be needed??
Sorry for asking so many q.
One sugg: U both look very good and have a good chemistry. I req u to try wearing formal or traditional dresses in ur videos occasionally.
Regards
Dr Rajesh
[Reply]
hetal Reply:
November 13th, 2009 at 4:59 am
Hello Dr. Rajesh,
We use the non-fat milk powder because that is what we have available here in the US. We have not tried this recipe with the full fat milk powder. The curd gives good texture to the jamuns but you can substitute milk. We usually have a really busy schedule (with lots of cooking and cleaning) so it is just more convenient to wear simple clothes.
Cheers!
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November 9th, 2009 at 9:05 pm
I made your recipe today. It was my first attempt, not only at making Gulab Jamun, but also at deep frying. I used a small saucepan and filled it up about 2-3 inches with Canola oil. The only problem that I had was they Gulab Jamuns stuck to the bottom of the pan and burned in the spot that was stuck to the pan. Is there something I was doing wrong? They look great, otherwise and taste really good. Thanks for the great recipe.
P.S. for anyone with Gluten Sensitivities, I used Gluten Free Flour in place of wheat flour and it worked beautifully.
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hetal Reply:
November 10th, 2009 at 3:39 pm
Hi Michelle,
Maybe you did not have enough oil in your pan. When deep frying soft things like gulab jamun, you should have enough oil in the pan so that they don’t touch the bottom. Also, if your oil was not hot enough, the balls will drop to the bottom of the pan and hang out there instead of immediately bouncing up and floating. Thanks for the feedback and tip on the Gluten Free Flour. I’m sure it’ll be helpful to many.
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Michelle Reply:
November 10th, 2009 at 5:28 pm
Thank you, Hetal. I will try to make them again using your tips. Could you tell me at what temperature the oil should be? I had a thermometer in the oil and it was around 280 degrees Fahrenheit when I cooked mine.
Thanks again for your lovely videos and recipes.
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November 12th, 2009 at 1:58 am
Hi, Did U forget to reply my queries??
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December 7th, 2009 at 6:53 pm
Hi Hetal/Anuja,
Can baking soda be skipped in making gulab jamuns? And can fat free mountain high yogurt be used in this?
Please do reply.
Thanks!
Vidya
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December 17th, 2009 at 12:39 am
Hi, Hetal and Anuja,
I m living in CT, USA.
and yes Hetal , like you i am also patel from surat.
which part of gujarat u r from?
sorry, but i just so happy to see another patel girl in usa. thats why I put this comment.
I can see that u made a lot desi gujarati homefood like vagareli bhakhri and vagarelo bhat.
I m so happy about u.do you know gujarati language ?
Reply whenever u get time .
aavjo.
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hetal Reply:
December 17th, 2009 at 2:18 pm
Hi Miral,
Thanks for writing. It was nice to hear from you. Some of my family lives in Baroda/Ahmedabad area, though I have not stayed there. Yes, I can speak gujarati fluently. Did you come from India recently? Hope you are enjoying ShowMeTheCurry.
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miral patel Reply:
December 17th, 2009 at 3:42 pm
THANKS HETAL FOR YOUR REPLY.
I BEEN HERE FOR 2AND HALF YEAR.
YES , I M ENJOYING YOUR RECIPES.
SOME OF THEM I MADE AND COME OUT EXCELLENT.
THANKS.AND GOOD LUCK IN YOUR WORK.
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December 19th, 2009 at 5:04 am
Hi. I just wanted to thank you both for sharing this recipe with us. I haven’t tried the gulab jamun’s yet, but I will soon. I make Arab desserts sometimes and sugar syrup is also used. I think that for a hot dessert you should use cold sugar syrup and vice-versa for a cold dessert – this helps the desserts soak the sugar syrup.
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