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There 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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Orkut
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]
Anonymous Reply:
August 12th, 2010 at 1:46 pm
ru mad
[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!
[Reply]
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
[Reply]
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
75 Ninth Avenue
NY NY 10011
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.
[Reply]
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!
[Reply]
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.
[Reply]
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
[Reply]
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…:(
[Reply]
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!
[Reply]
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
[Reply]
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.
[Reply]
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.
[Reply]
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
[Reply]
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.
[Reply]
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
[Reply]
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
[Reply]
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.
[Reply]
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
[Reply]
nur Reply:
February 3rd, 2011 at 1:49 am
hi arshdeep!
can u tell me wat makes them come out hard as roks??…mine too come out realy hard and they also deflate a lil bit…can u tell me wat u changed about ur recipe??thx!
[Reply]
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.
[Reply]
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.
[Reply]
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?????
[Reply]
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
[Reply]
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
[Reply]
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
[Reply]
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
[Reply]
March 29th, 2009 at 10:19 pm
hi hetal and anuja
great video, can you use powdered sugar for the syrup?
[Reply]
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.
[Reply]
Chris Reply:
May 1st, 2009 at 5:01 pm
Thanks for the reply, Anuja! I can’t wait to try out the gulab jamun!
[Reply]
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!
[Reply]
May 26th, 2009 at 2:52 pm
great recepy !thanks.
how do i storage them ? with the syrup or with out ?
[Reply]
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
[Reply]
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
[Reply]
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]
Sam Reply:
March 9th, 2011 at 11:25 am
its d same with n iwz looking for a similar comment so dat i could see d solution for it but ther’s no reply for ur question!!…my gulab jamun balls just shattered away as soon as i put them in d oil!
[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.
[Reply]
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.
[Reply]
August 3rd, 2009 at 1:35 am
dnt u reply to all d queries? if possible reply to this
[Reply]
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.
[Reply]
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???
[Reply]
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..
[Reply]
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:)
[Reply]
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…=)
[Reply]
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
[Reply]
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
[Reply]
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.
[Reply]
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.
[Reply]
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.
[Reply]
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
[Reply]
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!
[Reply]
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.
[Reply]
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.
[Reply]
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.
[Reply]
Robin Reply:
October 20th, 2011 at 10:55 pm
Michelle, thank you for being brave enough to try with GF flour. what did you use, please? i miss gulab jamun, and have been so sad at the thought of never eating them again… oh, and thank you anuja and hetal for posting in the first place!
[Reply]
hetal Reply:
October 27th, 2011 at 7:11 pm
Hi Robin,
Hope you’ve had a chance to see our “Gluten Free Gulab Jamun” video and recipe.
November 12th, 2009 at 1:58 am
Hi, Did U forget to reply my queries??
[Reply]
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
[Reply]
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.
[Reply]
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.
[Reply]
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.
[Reply]
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.
[Reply]
February 16th, 2010 at 5:16 am
i am a die hard fan of this site…this site offers us the delicious of dishes in the simplest of forms…i tried a good number of the recipes at home and it was finger licking though not at the first place…gradually it improved…the description is so specific…
love & god bless u both-Hetal & Anuja…i adore them…
[Reply]
hetal Reply:
February 17th, 2010 at 2:27 am
Thanks so much Nafisa!
[Reply]
February 18th, 2010 at 12:55 pm
Hey folks,
It’s kinda weird. I tried making this a couple of times and its either raw from the inside or it won’t get ‘big’ as you said in the video.
I checked the oil temprature and yes, its fine.
What’s the problem? I’m like totally into Gulab Jamuns but it just won’t come out right.
Plus, I use fat-free yoghurt … is that a mistake?
Thanks y’all.
[Reply]
February 25th, 2010 at 5:02 pm
What is all purpose flour? what are the ingredients of it?
[Reply]
hetal Reply:
February 26th, 2010 at 5:19 pm
Hi Gautam,
All-purpose flour is also known as maida. It is wheat flour that has been refined.
[Reply]
March 6th, 2010 at 12:50 am
[...] I looked for recipes that were different than those I had already tried. The final recipe, found at showmethecurry.com was right on. Their recipe called for Ghee (also known as clarified butter) and rose water (or rose [...]
March 9th, 2010 at 4:11 pm
I’ve got a surefire way of making Gulab Jamuns. Instead of flour, I use dry milk.
1 cup dry milk
1 egg
1 tbspoon of oil
1/2 teaspoon of Baking powder
Mix well. And form in small balls. Heat oil on the lowest heat possible and fry the balls. Deep fry of course.
Then toss them right into your sugar syrup.
Sugar syrup goes like 2 cups sugar and 3.5 cups of water.
That’s it.
It tastes better and is sure to come right.
I’m sorry but I didn’t really make anything of your recipe. Every time I made it, something came wrong in it.
[Reply]
March 25th, 2010 at 6:17 am
Whenever I make Jamuns they turned out tooooo soft. I don’t know why? what could be the reason? I even tried with the mix.
[Reply]
March 31st, 2010 at 8:28 pm
Hi Hetal Anuja,
Can milk powder be replaced with Milk Mawa that is available in Grocery Stores
[Reply]
anuja Reply:
April 1st, 2010 at 3:59 pm
Hi there,
With this recipe we have never tried it. However we know other people who do use it. Let us know your feedback if you do try it out!
[Reply]
April 12th, 2010 at 11:40 pm
hi Hetal & Anuja,
phyllo dough for making baklava.please show this video & other uses of this dough.any sweet & spice recipe.thanks.
[Reply]
anuja Reply:
April 13th, 2010 at 1:47 pm
Hi Nalini,
We will put that on our list
Thanks for your feedback!
[Reply]
May 7th, 2010 at 12:40 pm
Hi,
Thanks for this wonderful vdo. I tried it last and it came out really good. But the only problem is the sweets r a bit hard. I mean the surface is ok but inside its kinda hard. Can you plz tell how to improve???
what is the difference between baking soda and baking powder? I used baking powder!
Thanks,
Anila
[Reply]
hetal Reply:
May 7th, 2010 at 1:45 pm
Hi Anila,
Please see our video on the difference between baking soda and baking powder…there is a difference.
http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html
[Reply]
May 20th, 2010 at 12:25 pm
vidhu
Hi anuja and hetal
would u pls say a subsitute for yougrut shall we use other cream or something like that. I like to do this recepies soon for my child but he doesnt like yougrut so pls suggest something
bye
take care
[Reply]
hetal Reply:
May 20th, 2010 at 2:07 pm
Hi Vidhya,
The yogurt is such a small amount that your child will not even know its there (you cannot taste it). It provides the acid needed for the baking soda (soda bi-carb) to react.
[Reply]
May 20th, 2010 at 12:42 pm
vidhu
sorry i forget to ask one more question that is bicarbonate of soda means baking soda or baking powder and dough should be stickly or it should be tight like for puri pls reply soon so that i can make it earlier
[Reply]
hetal Reply:
May 20th, 2010 at 2:09 pm
Hi Vidhya,
Soda Bicarbonate is baking soda. Baking powder has baking soda in it, plus other ingredients. The dough is not too sticky but not rubbery like puri. After letting it rest for a few minutes, it stiffens up so that it is not sticky at all.
[Reply]
vidhya Reply:
May 21st, 2010 at 12:40 pm
hi hetal
thank you so much hetal.I tried the recipes but after putting the dough in the oil it dissolves in it and it was sticking to the pan whats the actuall problem and coffee creamer is called milk powder or it is diffeerent
[Reply]
hetal Reply:
May 21st, 2010 at 11:57 pm
Hi Vidhya,
Coffee creamer is not the same as milk powder. You have to buy Instant non-fat dry milk.
May 22nd, 2010 at 8:00 pm
As regards to dry milk and baking powder, I am sure this dish should be old enough to be made without this ingridients. Don’t you think so? Any ideas or ways to modify back to the ages ago version
?
[Reply]
May 23rd, 2010 at 2:00 pm
hi hetal and anuja
Now its all clear it was great all the fans should try it.It tastes owesome i have done it properly this time thank you so much. will pls do and show us caramel custard
[Reply]
May 24th, 2010 at 1:48 pm
hello,
please can you put your recipes in grams or even ounces. Cup measurements are not popular here in Europe.
Thanks
[Reply]
from europe Reply:
April 21st, 2011 at 7:32 am
1 cup is ca 240ml http://en.wikipedia.org/wiki/Cup_%28unit%29
[Reply]
June 2nd, 2010 at 5:08 pm
Dear Hetal and Anuja, Three questions for you lovely ladies:
1. What oil do you normally use to make your Gulab Jamans?
2. What do you say to using the traditional fat – ghee?
3. Can ghee be reused or should it be thrown away after a frying session?
Thank you so much!
[Reply]
anuja Reply:
June 7th, 2010 at 8:03 pm
Hi Renu,
Answers to your questions:
1. We use Canola Oil for frying and for most of our cooking.
2. Ghee for frying? Personally we have never tried it and, honestly, don’t intend to either. Ghee for cooking? We do use it (sparingly). Some dishes just need that flavor while others can do without it
3. Refer to #2 – and we’d be devastated to have to waste the unused ghee
The above response is just our opinion but pl. do what you feel fit!
[Reply]
June 6th, 2010 at 9:56 am
hi Anuja and Hetal
very very nice recipe
I tried this today, Gulab jamuns were so soft and tasty.
Thank you
Namita
[Reply]
June 6th, 2010 at 3:55 pm
I tried this recipe with the milkpowder wich you can buy at de local Indian store (TRS). BUT this milkpowder doen not work! I Triend so many times with this milkpowder but it goes everytime wrond. So I swiched the milkpowder.
Here in The Neterhlands they dont sell non fat milkpowder.
With my new milkpowder (NIDO, full cream), it works PERFECT!! Mere English sjaada thiek nahin hai, so sorry for that
[Reply]
anuja Reply:
June 6th, 2010 at 4:10 pm
Hi There,
And aap ki English bilkul badiya hai 
Sorry kehne ki koi zaroorat nahin 
Thanks for your feedback
[Reply]
June 11th, 2010 at 11:53 am
Its right, the milkpowder (brand TRS) does not work for gulab jamuns (with te recipe from here). Other mithai like barfi is no problem with this brand.
Greets,
Maltie
[Reply]
June 14th, 2010 at 4:16 am
thank you for the recipe, it turned out delicious! I decided to make a second batch so I took out the first one from the syrup, transfered to a bowl and poured some syrup on top. It remained soft, however after that the new batch hardened as I repeated the process of boiling the syrup. Next time I wont do that!
[Reply]
anuja Reply:
June 15th, 2010 at 2:28 pm
Hi Na,
Lesson learnt for us too
[Reply]
June 16th, 2010 at 6:23 pm
Hi guys,
I wanted to ask you if i could use sour cream instead of yogurt. Please reply!!!!!!!!!!!!! Thankss in advance.
Sincerely,
13yrl girrl that loves to cook
[Reply]
anuja Reply:
June 19th, 2010 at 1:45 am
Hi Diana,
Sorry, we have never tried it with Sour Cream and think it may give the dish a little sour flavor…
[Reply]
June 25th, 2010 at 5:16 am
How to make dry gulab jamuns?
[Reply]
June 29th, 2010 at 2:14 am
Hi
I really like gulab jamuns…especially home made…
curretnly in Melbourne and here mava/khoya is not easily available…so could never try it..but after looking at your recipe..I feel hopeful…
wanted to ask one thing…can I deep fry them in ghee instead of oil…don’t like the idea of doing sweets in oil!
[Reply]
anuja Reply:
June 30th, 2010 at 2:42 pm
Hi Lavi,
Use a neutral flavor light oil and I think you’ll be happy with the results.
Sorry, never made Gulab Jamuns in Ghee
[Reply]
July 15th, 2010 at 3:31 pm
HI Hetol& Anuja,
One more time I want to say thanks a lot for the easy & simple recipe. I always want to make any kind of sweets but they never turn out good.This time I was over confedent about the gulab jamon but maybe again i did something wrong.
1.I used 0% Fage Greek plained Yogurt.
2. They got fluffy and soft after taking out from oil
3. Refrigerate in Syrup overnight( and they got hard inside and got soggy/wrinkle outside, didn’t incrase the size.)
*When it should be put in Refrigetor (I mean after put it Syrup)?
* The gulab jamon should be tottaly coverd with Syrup?
Please let me know what did I wrong ?
[Reply]
anuja Reply:
July 16th, 2010 at 4:55 pm
Hi Sharmeen,
You need to put the gulab jamuns in the hot syrup, cover it and allow them to soak in it for a while and THEN put in the refrigerator…
[Reply]
Sharmeen Reply:
July 16th, 2010 at 5:07 pm
Thank you so much for ur quick response. Could you kindly tell me how long it should be soak into Syrup and should I put them in freezer with syrup?
If possible let me know , and I will try nxt time and let you know. thanks once again.
[Reply]
anuja Reply:
July 17th, 2010 at 6:54 pm
Hi Sharmeen,
Well, when we put the gulab jamuns in the syrup, it is at a boiling temperature…cover the pot/pan and allow the syrup and the gulab jamuns to come to room temperature. At that point you can either refrigerate it or freeze it
GJ (Gulab Jamuns) can be frozen but keep the following tips in mind:
- freeze with a good amount of syrup
- when defrosting, allow them to thaw completely and then heat at low temperature
- be very gentle and avoid a lot mixing and stirring
Hope that helps
July 19th, 2010 at 2:17 pm
Hi Hetal and Anuja,
I was planning to make gulab jamun and asked my hubby to get Carnation brand on fat free milk powd. but erroneously he got Carnation Evaporated Milk. Pl let me know if I can use it in any of your receipes. Also is it different from condensed milk ? Thanxs – Anisha
[Reply]
anuja Reply:
July 19th, 2010 at 6:26 pm
Hi Anisha,
We have lots of recipes that call for Evaporated Milk:
Don’t worry, you are in luck
Palak Paneer
Malai Kofta
Vegetable Korma
Methi Malai Mutter
Kadhai Chicken
Butter Chicken
Rava Ladoo
Kulfi
Tres Leches Cake
It’s going to hard to pick? Maybe you have to send you husband to buy more Evaporated Milk
[Reply]
August 3rd, 2010 at 5:31 pm
hey hetal n anuja,
i love ur recipies… u make cooking so easy n enjoyable…
gud work guys..wish u success..
and i just wanna ask u that can i fry my gulab jamuns into vegetable oil..or do i need canola oil only..waiting for ur response..
[Reply]
August 9th, 2010 at 1:11 pm
Hi Hetal & Anuja…
Thanks a ton for sharing the recipie for making the perfect gulab jamuns..I made it n it came out perfectly well…my husband was very very happy when I surprised him with his fav sweet…usually he finds some or other kind of fault with what i prepare..this time he couldn find anything…n I was a winner!!
[Reply]
August 20th, 2010 at 8:09 am
[...] 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 [...]
September 15th, 2010 at 10:04 pm
Hi Hetal and Anuja,
i just love your recipes and your videos too. I tried making the gulab jamun today and it came out pretty ok except that the consistency of the gulab jamuns was more like rasgullas…rubbery..rather than soft inside. I used the Nestle dairy whitener for this recipe. Pls let me know what could possibly have gone wrong…
thanks-Dew
[Reply]
hetal Reply:
September 19th, 2010 at 8:35 pm
Hi Dew,
We are not familiar with Nestle dairy whitener. What we use is Non-fat Dry Milk…that may be the reason for the rubbery gj’s.
[Reply]
September 26th, 2010 at 5:12 am
[...] Jamun with Caramelized Bananas Recipe by: Gulab jamun by Show Me the Curry, and caramelized bananas adapted by Willow Bird Baking Yield: 10-15 gulab jamun, depending on the [...]
September 27th, 2010 at 6:52 pm
Hi Hetal & Anuja
I tried making jamuns…i followed all ur instruction and the jamuns came out well..but i am facing a different pblm in my jamuns inner part is soft and got soaked well…but outerlayer is littlebit hard.. i donno why? can u help me in fixing this…
charu
[Reply]
October 1st, 2010 at 8:36 pm
hi,can i use yeast instesd of baking soda for making cake?is it good option?what is difference between baking soda & powder?
[Reply]
hetal Reply:
October 4th, 2010 at 2:39 pm
Hi Shilpa,
We have not tried making jamuns with yeast. You can see our Tip Tuesday video about the difference between baking soda and powder:
http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html
[Reply]
October 18th, 2010 at 1:41 pm
Hi Hetal and Ahuja,
This website is a great help for me, you know something i just got married and trying out lot of new recipes from this website.. you guys just rock… while cooking you give lot of tips i really appreciate that.. keep continuing ..:-) to tell you the truth i have just become a fan … of this website..oh my god.. that aviyal was … so nice.. i just cant forget saying that.. thank you so much..
[Reply]
hetal Reply:
October 22nd, 2010 at 2:45 pm
Hi Anu,
Thanks so much for the feedback! Glad you are enjoying SMTC!
[Reply]
October 18th, 2010 at 3:07 pm
hi hetal and anuja,
i made gulab jamuns but i used milk instead of yogurt for making the dough.. but my gulab jamuns turned to be hard and did not soak the syrup. i wanted to ask that if i use yogurt my gulab jamuns wont taste or smell like yogurt?? why they turn hard??
[Reply]
hetal Reply:
October 22nd, 2010 at 2:48 pm
Hi Hira,
This recipe has baking soda in it so it is a MUST to use the yogurt to activate it. No, the gulab jamun will not have a yogurt taste.
[Reply]
October 21st, 2010 at 10:45 pm
Hi…
Instead of using all purpose white flour…can I use whole wheat flour (finely grounded)?? And, for the syrup…can I use only 1 cup of brown sugar with 2 cups of water??? Please advise…Divali is coming soon…
In what way should I do to preserve it? In refrigerator?? For how many days??? What is the life time of this recipe? Please tell me…
[Reply]
October 28th, 2010 at 2:46 pm
I made Gulab Jamuns with the MTR mix.
two disastres happened
1) Inside Gulab jamuns it was still un cooked.
2)My syrup was not sticky. It was watery. All gulab Jamuns put inside disintegrated.
Please do help
[Reply]
hetal Reply:
October 28th, 2010 at 7:31 pm
Hi Bhargavi,
You have to fry the gulab jamuns at a lower temperature so that the outside does not get burned before the inside has time to cook. If the syrup was not sticky, you can cook it for a few minutes more.
[Reply]
October 31st, 2010 at 10:59 pm
Hi Hetal and Ahuja,
I simply love the idea of using yoghurt…
You’ve used a bit soggy/watery yoghurt with its small amount of whey to make this gulab jamun… What’s the purpose of using watery yoghurt? To make it fudgy – “fondant”? Is it advisable to use soggy yoghurt along with whey? I think it’s likely to decay quickly… which means that this kind of gulab jamun is quite perishable… What is the shelf life of this gulab jamun? Hope it can be stored in the refrigerator for 3 days or at least for a week? I want to know the shelf life of this gulab jamun using yoghurt? Please do help. Thanks.
[Reply]
November 3rd, 2010 at 3:21 pm
Made gulab jamons little over a year ago and really were fab. Ready again for Diwali. The dough needs to be a little on the soft side. I weighed the dough & made equal weight balls.
[Reply]
November 3rd, 2010 at 8:18 pm
Hi Hetal and Anuja,
I did a ‘practice’ run of this last week. I was amazed – so EASY! Perfect gulab jamuns! Out of the recipe, I got 8 beautiful gulab jamuns. In fact, for the quantity of syrup I managed to comfortably soak 16 (i.e. 2 quantities of dough), although they only lasted all of 1 day, they got wolfed as soon as I got them out of the ‘fridge.
A few days later I made some more because they were originally intended as a treat for my husband who was coming home after a trip abroad. He was lucky he got any at all, they were so good!
Yes they may turn out slightly differently in flavour and texture each time you make them, but that’s what makes them authentic/homemade.
I have now tried the khaman dhokla, rasmalai and gulab jamun recipes so far. I love the way that Hetal and Anuja have helped me overcome my fear of cooking these seemingly-complicated foods. I like being able to visit the relatives that live in areas where they can readily buy these foods and confidently talk about how I cook them at home for myself whenever I want – fresh. Thank you for this website.
[Reply]
November 15th, 2010 at 11:24 am
The Gulab Jamuns came out just perfect! thank you so much for posting these amazing recipes and videos!
[Reply]
hetal Reply:
November 16th, 2010 at 3:40 am
Thanks for the feedback Anne!
[Reply]
November 16th, 2010 at 9:56 am
Hello,
I suddenly decided to make Gulab Jamuns using the instant mix and give a surprise to my mum when she returns back from school after her work.. But my bad luck , i made the Jamuns and the syrup too.. I fried the Jamuns and at once socked it in the syrup.. At that time it was really tasting good.. But after a few minutes the syrup became hard and i was not able to take out the jamuns without breaking them and also the syrup was hard n crispy too..
So can you please help me and let me know what should i do now to make the Syrup again normal and enjoy my jamuns.. Also tell me what should i do to avoide it happening again..
Thank you very much for taking your time in reading my comment..
Take care
regards
Darren
[Reply]
hetal Reply:
November 18th, 2010 at 7:52 pm
Hi Darren,
Sorry to say that there is not too much that can be done now
. For future reference, the syrup becomes crystallized if you over cook it. Try not to cook it for so long.
[Reply]
November 29th, 2010 at 4:09 am
Dear Anuja and Hetal,
One tip while making Gulab Jamuns.
I tried baking the gulab jamun’s instead of frying in oil, Only change is make the mix little softer by adding more milk (toothpaste consistancy), make bigger flat balls.
Time was 180 degree for 15-20 min….you can check them for dark brown color. I hope this will help ladies you do not like frying.
Thanks for all your efforts
Harshala
[Reply]
hetal Reply:
November 29th, 2010 at 11:03 pm
Wow! Thanks Harshala for sharing your tip. Is the oven temperature in F or C?
[Reply]
November 30th, 2010 at 4:27 am
Hello Hetal,
My pleasure !
Its 180 degrees C. One more thing I wanted to mention as you take out the gulab jamuns , soon pour Sweet HOT sugar syrup on them or other way round.
[Reply]
hetal Reply:
December 3rd, 2010 at 1:06 am
Thanks Harshala!
[Reply]
December 6th, 2010 at 10:38 am
Hi ladies,
Thank you very much for posting the ever best and perfect way of making the king of mithai. i’ve tried a loads of way to make but i m sure it is the perfect one. so happy to get it. eventhough i used baking powder rather then baking soda, cuz dont have in home…but nehow it turned out quickly awesome. first i doubled the ingredients mentioned then when i saw them i fell still they are less, so i use 3 cup of dry milk, n so multiplied the rest of the things. it makes around 60 medium sized balls…. gr888
enjoyed a lot bcos i m visiting some country these days where we cannot find this gr8 mithai. so its a gulab jamun party we enjoyed yesterday… thank you again.
[Reply]
hetal Reply:
December 7th, 2010 at 10:18 pm
Thanks for the feedback Syeda!
[Reply]
December 14th, 2010 at 8:40 am
I made these tonight and the taste and look (from the outside) was perfect. What was weird though is that the jamun were somehow hollow – and filled with ghee?! It was like the ghee had just become trapped on the inside. The outer part of the jamun was perfect consistency and flavor and everything. Have you ever had this happen or know what might have caused it? They were all like that.
[Reply]
hetal Reply:
December 14th, 2010 at 4:19 pm
Hi Kym,
hmmm…we’ve never had that happen. Our only guess would be the frying temperature. Maybe it was too low?
[Reply]
sandeep Reply:
January 25th, 2011 at 5:30 am
ipei thank you for thies reicipe i love it a lot
[Reply]
December 15th, 2010 at 2:32 am
[...] time I saved not having to cook dinner could be spent making an Indian dessert, Galub Jamun. I used this recipe and tried to follow it exactly. It looked great as it was soaking in the syrup (this is after we [...]
December 19th, 2010 at 3:13 am
Hi
I tried the recipe. I used ghee for frying and milk maiva powder from india shop. When i put the dumplings in ghee (for frying) they got flattened and when i put them in syrup they got very soft…
Is it b’cas I used ghee for deep frying or any other reason ..please relpy….
Thanks for all the recipes..i love u guys
[Reply]
December 30th, 2010 at 6:31 pm
never tried gulab jamun um english
[Reply]
January 17th, 2011 at 1:55 am
You ladies make awesome dishes!! I wanted to ask you how to make khoya?
- Zain
[Reply]
anuja Reply:
January 22nd, 2011 at 4:32 pm
Hi Zain,
We do have that on our list
Thanks for your feedback!
[Reply]
February 16th, 2011 at 5:35 am
This was the recipe which introduced me to ur site..
Great one ..
I make it for all occasions …My family just loves it
Thk u people
[Reply]
February 26th, 2011 at 11:51 am
Hetal,Anuja,
Fabulous Gulab Jamun recipe. tried it today, everyone loved it.Want to try your khaman recipe .
I browse thru ur recipes everyday. Great presentation.
[Reply]
anuja Reply:
February 26th, 2011 at 4:38 pm
Hi Vibha,
Awesome! Enjoy the khaman and thanks for the compliment
[Reply]
March 4th, 2011 at 4:53 pm
hello Hetal Anuja that was veryyyy nice recipe i tried it that was perfect we all like it alotttt thanx 4m u both……..
[Reply]
March 4th, 2011 at 4:57 pm
want to try ras malai yummmyyyyyyyyyy
[Reply]
March 10th, 2011 at 3:42 am
Firstly, I love your website and have enjoyed everything I’ve made so far!
My question on this recipe is, does the milk powder have to be full fat or is it ok to use the skimmed version instead?
Thanks in advance!
[Reply]
anuja Reply:
March 10th, 2011 at 7:38 pm
Hi Dave,
We use the non-fat version in this recipe
[Reply]
Dave Reply:
March 10th, 2011 at 11:56 pm
Awesome, thanks Anuja!
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March 15th, 2011 at 11:18 am
hiii…gr8 recipe,i tried it but they did not turn out well…will not lose hope,will try it again. jz one question,can i use the same dough to make rasmalai n rasgulla…i have lots n lots of powdered milk which i got from india during my visit..i want to utilise it in making sweet dishes..plz reply soon as i have a dinner party tomorrow n want to make rasmalai. one more thing i have dat nestle’s powdered milk from india…is it fine for the gulab jamuns u made?plz reply soon…thanxx
[Reply]
anuja Reply:
March 15th, 2011 at 3:11 pm
Hi Sam,
Sorry, the Gulab Jamuns did not come out good – and yes, keep trying…
Rasgullas are made from Paneer and we have not heard of them being made from Milk Powder/Powdered Milk.
We have not used Nestle’s Powdered Milk but have got responses from our viewers who have – it should be ok…
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Sam Reply:
March 16th, 2011 at 4:06 pm
hii anuja…glad to see your reply. thanx. Actually one of my friend makes rasmalai with powdered milk,once i asked her d recipe but she jz told me that gulab jamuns r fried but the balls of rasmalai n rasgulla r not fried but r jz done the way u guys do,like in pressure cooker…but she wz not clear with the ingredients of the dough..ill try to take it out from her:) n will tell u guys too,of course before trying it myself!
ya one more thing today i tried your carrot cake…turned out awesome!but did a lil differently,i used atta instead of maida n it came out delicious n now its healthy too!!
[Reply]
anuja Reply:
March 17th, 2011 at 12:38 am
Hi Sam,
Pl. do and let us know as well
April 11th, 2011 at 8:48 am
Hi Hetel & Anuja, i must confess that i have become a fan of ur website. I was just browsing for a recipe for gulab jamun and thats when i came across ur website. Ur instructions are very clear, easy to follow and the video adds to it. I never knew it is so easy to make this dessert. I tried it out for my husband’s birthday and it really came out well. Thanks a lot guyz.
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April 22nd, 2011 at 10:39 am
hi anuja/ hetal mams,
u people are really awsome… I love ur way of exaplanation..
i just wanted to know few things mam..
1 cup of sugar is equals to ??? grams of sugar.. and ???? ml of water.
and one more thing, milk powder, sweetened or unsweetened, which one is to be used???
Can i use Eveready milk powder(sweetened)???
Hope ull reply me mams.
Thank you.
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April 24th, 2011 at 4:27 pm
Hi Hetal ma’am,
I am gonna make gulab jamuns for 5-6 ppl, and i need to make around 20-25 balls…so,shud i double the quantity of main ingredients?
Thnx in advance.
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May 12th, 2011 at 10:32 am
hi, i tried ur gulab jamuns they were good … only thing is tht they shud b fried in ghee and not oil…plzz try u will see visble changes.. also we can use carnation milk pwd its so much better… all the best
[Reply]
hetal Reply:
May 12th, 2011 at 7:02 pm
Hi Nidhi,
We are sure frying in ghee makes all the difference in taste. We were going for a more healthy approach and many people feel really bad about having to discard used ghee.
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May 13th, 2011 at 6:17 am
Hi Hetal & Anuja,
I tried this fantastic recipe of the gulab jamuns today…and they were so appealing, that i ate one as soon as i dipped it in syrup…didn’t even let it absorb the sweetness!
Anyhow, when me n my husband ate it after dinner, they turned out to be a little harder on the outside, but soft inside. I mean they were still quite edible, but still wanted to know as to what can be the reason for the hardness? Is there any other way to improve the softness for the balls?
[Reply]
hetal Reply:
May 15th, 2011 at 2:16 pm
Hi Ankita,
Were they hard because the syrup had crystallized? If so, you’d have to cook the syrup less. Also, gulab jamuns taste best warm so even microwaving them for a bit before serving will help the softness.
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ankita Reply:
May 18th, 2011 at 6:36 am
Well yes, I figured out that they turned out to be soft once heated up a little! But the hardness wasn’t due to crystallization of syrup….the syrup was actually perfect, out of so many times that i have made it, this one was the best:)
But thank you for this awesome recipe of one of my favourite desserts. And also, please keep up with the gud job that you are both doing at bringing all us Indians away from out Country, closer to the authentic Indian taste. Thank you so much:)
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May 18th, 2011 at 11:08 am
hi
my name is shabnam..i like ur recipes …i love cooking…i like gulam jamul a lot ..i used to bring ready to use mix …sometimes it works sometimes not…but when i tried ur recipe it came out good….
i also started my own blog….so i want to share this recipe to all …so i want ur permission….
thank u…enjoying cooking…
[Reply]
hetal Reply:
May 18th, 2011 at 3:17 pm
Hi Shabnam,
We’re glad you enjoyed the gulab jamuns. Please feel free to share our recipe on your blog. We just ask that you provide a link to our video as well. Thanks and good luck with your blog.
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May 23rd, 2011 at 7:30 am
Hi
I would love to know how long can we keep this gulab jamun in the fridge if we use yoghurt as i am expecting visitors and was thinking of making this 2-3days early.
Also if i use 2cup water to 1 cup sugar then will it turn out ok as i am doing double the recipe and i dont want syrup to crystalize.
Please reply soon as i would like to make it in 2days time
[Reply]
hetal Reply:
May 23rd, 2011 at 3:54 pm
Hi Swasti,
You can keep the jamuns in the fridge even with the yogurt. Just be sure to reheat them before serving. The sugar syrup is not cooked for a long time so it will not crystallize even if you double the amount. After it starts to boil, put it on simmer while you are frying the jamuns. If you are doing a double batch, then you can even switch off the simmer half way through the frying.
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Swasti Reply:
June 17th, 2011 at 12:01 am
Sorry about the late reply. Your recipe was just OUTSTANDING AND EXTREAMLY EASY.
Evan my 10yr old son found it easy to make this gulab jamun and our family loved it
So thanks once again
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May 28th, 2011 at 6:00 am
Hey ladies! I just wanted to say how much I appreciate you guys taking the time out to teach all these awesome recipes ( I know for a fact cooking isn’t an easy task and taking the time out from your daily tasks is just so nice of you guys). I just had a tiny problem with my recipe I was wondering if you could answer my question. Unfortunately, at the time I wanted to make gulab jambus I didn’t have all these ingredients. So I kind of went old school LOL! I took 2 cups of carnation powder and 1/2 cup of bisquick pancake mix 2tbsp of melted butter and mixed it all together.I fried them and made the syrup. Now my question is what did I do wrong? Because my gulab jambus came out to be hard then soft but it tasted like gulab jambus ROFL! I was soo mad! Is there any solution to this? Because a lot of my friends make it this way and they said it works like a charm for them.
[Reply]
hetal Reply:
June 1st, 2011 at 2:41 pm
Hi Kp,
We have not tried your recipe but if your friends have used it before then the difference may be in the frying. The jamuns have to be fried at a lower temperature for longer, otherwise they will brown too fast and the inside will be either mushy or have a pit in it.
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May 28th, 2011 at 12:37 pm
Thx, u guys are really generous!!! God bless u
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June 16th, 2011 at 1:06 pm
hi Ladies
I Have a question, can I make this recipe withe Stevia in stead of sugar?
Thanx a lot
Radha
[Reply]
hetal Reply:
June 16th, 2011 at 11:48 pm
Sorry Radhi, we have never worked with Stevia (except mixing it in coffee
).
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Radhi Reply:
June 17th, 2011 at 6:11 am
No matter Hetal. we Love your work.
Greatz from France.
Radha
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June 17th, 2011 at 6:12 am
No matter Hetal, We love your work!!
Grtz from France.
Radha
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June 24th, 2011 at 9:49 am
can i use baking powder in gulap jamun instead of baking soda?
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June 27th, 2011 at 7:08 pm
hi u both i made gulab jamun & it was nice colour and test but it was too soft inside and it was getting brake why is that my husband’s really like gulab jamun but he didn’t enjoy he said too soft .let me know please sejal
[Reply]
hetal Reply:
June 27th, 2011 at 9:37 pm
Hi Sejal,
If the middle is too soft, then the temperature of the oil was too hot. This makes the outside nice and brown in color, but it does not give enough time for the inside to cook all the way through.
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July 10th, 2011 at 11:55 pm
Hi! i LOVE this recipe and have made it a couple of time and had fantastic results! i got a question though i have a few family members that are diabetics and i was wondering if making the syrup with Splenda or something work?
thanks!
[Reply]
hetal Reply:
July 12th, 2011 at 4:15 pm
Hi Anjali,
We have not tried using Splenda but if you do try, you may want to buy the granulated Splenda. It measures out just like regular sugar.
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Anjali Reply:
July 27th, 2011 at 9:29 pm
Thank you so much! I actually tried it and it was DELICIOUS! thanks so much
[Reply]
July 21st, 2011 at 2:53 pm
[...] India Is Becoming a Difficult Task indian recipe, cooking videos, Gulab Jamun – Indian Dessert …Masala Cook:: Indian Food, Indian Cooking, Indian Recipes & MoreCooking Tips: How to easily [...]
August 2nd, 2011 at 10:18 pm
[...] Punjabi dinner served with pina coladas, strawberry daiquiris and mango lassis. As for dessert, Gulab Jamuns (fried dumpling soaked in rose flavored syrup) and Kulfi (milk based desert with cardamom) was [...]
August 13th, 2011 at 5:56 pm
Hey!!
Thank you so much for all your help.. I tried to make gulab jamun, andwhen i took them out after frying them, they became a bit flat at the bottom and became a bit flatter shaped instead of balls… why is that??
help!
[Reply]
September 1st, 2011 at 10:10 pm
[...] a party. I had scoured the internet for recipes that looked manageable, and I finally settled on Show Me the Curry, a site with video and written instructions for Indian and non-Indian dishes. I prepped the dough, [...]
September 13th, 2011 at 4:41 pm
hi,
I follow many of u r recipes and they taste awesome. i made gulab jamoon today and taste is too good but when we try cutting with spoon they resemble kinda eraser(ha ha) but tastes good. can u help me y this happened.
thank u.
[Reply]
hetal Reply:
September 14th, 2011 at 2:45 pm
Hi S,
The trick to gulab jamuns is all in the temperature of the oil while frying. Too hot and you will get dark jamuns with gooey centers…too cold and you may get the rubbery texture
.
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October 12th, 2011 at 4:37 pm
i thought of preparing gulab jamun for my husband on his bday…but my dough is very sticky n iam unable to make da balls…i thnk i have added more milk…wat shud i do..plz give me a soln…
[Reply]
hetal Reply:
October 13th, 2011 at 3:24 pm
Hi Archana,
You can try to add more milk powder.
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November 26th, 2011 at 1:27 pm
hi anuja and hitel
thank u for the beautiful recipe .i made gulab jaman n i follow the same recipe but my gulab jamun became very soft and when i put them into the oil even they lose their shape so kindly tell me the reason .
[Reply]
hetal Reply:
November 29th, 2011 at 3:04 pm
Hi Monika,
The only thing I can think of is that you added too much moisture while making the dough. The dough is usually stiff so that it does not lose shape when added to the hot oil.
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November 28th, 2011 at 9:11 pm
Hi ladies,
I absolutely love your website! Thank you for this wonderful recipe. I have made gulab jamuns a few times now and have started making big batches for family birthday parties. The last time I made the jamuns a week before the party, they turned out perfect again. Once they had cooled down i stored them covered in the fridge. But after a few days the syrup and jamuns had gritty crystallised bits. They are not visible and the syrup looks normal, but when eating I get slight crunchy bits under my teeth. This has never happened to me before. I have tried making them again using citric acid or lemon juice in the syrup, but I still keep getting these gritty bits. I always follow your instructions. The first few times they were perfect, I have no idea what I’m doing wrong now. Do you have any ideas? I hope you can explain whats happening.
[Reply]
hetal Reply:
November 29th, 2011 at 2:43 pm
Hi R,
hmmm….the first thing that comes to mind is the cooking time for the syrup. Usually, the longer its cooked, the more crystallization you get. Though the lemon juice should have helped with that, maybe you can cook the syrup less next time. Also, do you heat up the jamuns before serving…it may help break down the bits.
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December 1st, 2011 at 9:48 pm
I am a student and i want to make gulab jamuns for my class to show the variety of sweets in India. though the problem is that i only have an hour to bake in front of the class. so do i have to soak the gulab jamuns the entire 45 minutes…
pls help
[Reply]
hetal Reply:
December 5th, 2011 at 2:55 pm
Hi Ravneet,
The soaking is what makes gulab jamuns so soft and moist on the inside. If you don’t do it, they will be dry on the inside. You may want to choose another Indian sweet.
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January 28th, 2012 at 6:25 pm
Hi, i have tried ur several recipes they r very delicious
I thank to both of u! 
keep it up. U guyz r doing a good job for people like me who dont knw how to cook. I thank u again!
[Reply]
hetal Reply:
February 1st, 2012 at 9:12 pm
Thanks Hanaa!
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February 14th, 2012 at 10:07 pm
Hi Hetal and Anuja,
My little daughter made Gulab Jamun yesterday they were yummy!They tasted just like the ones that I usually buy from the mithai shops!She learned the amazing recipe from you thank you so much!They go sloppy what shall I do?The day she made them after a while we put them in the fridge in a covered container is that the right thing to do?They were nice after they came out of the syrup.
[Reply]
hetal Reply:
February 24th, 2012 at 7:00 pm
Hi A.Khan,
You can store gulab jamun in the fridge in a covered container. You would have to heat them up slightly in the microwave before serving. Sorry…I did not understand what you meant by “sloppy”.
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March 2nd, 2012 at 10:21 am
omg! these came out so well…
and i must say, i follow your site religiously – even for my everyday cooking. i found it so difficult to cook for the 1st yr after my marriage, but its been awesome ever since i discovered ur site.. love u guys!! u rock!
my husband has actually started bragging about my cooking now
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March 6th, 2012 at 6:34 pm
Hi,
I tried making gulab jamun.initially the dough was sticky but after few minutes it ws very dry so to make crack free balls i added abt 1Tsp of milk.
once i put the balls in the sugar syrup they soaked it well but the outer cover ws so chewy tht i was not even able to cut it by a spoon….
what could have gone wrong?
[Reply]
March 9th, 2012 at 5:06 pm
Hi Girls,
Thanks for having this wonderful website,so far i tried the Gulab Jamun it was superb.My husband enjoyed and i enjoyed it.
Thanks Again Guys.
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March 19th, 2012 at 1:59 pm
My gulab jamuns absorb syrup poorly even when left in it for hours. I use confectionery thermometer to maintain the temperature at around 130°C while frying them. I have also tried frying them at lower temperature but to no avail. Could you please give specific frying temperaterue that will get rid of this problem.
[Reply]
hetal Reply:
March 21st, 2012 at 10:12 pm
Hi GJ Lover,
Unfortunately, we do not have an exact temperature for the oil. One of the reasons the syrup may not absorb is that it may have cooked too long and become too sticky.
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March 28th, 2012 at 12:14 pm
Hi Ladies,
Great website! I made gulab jamuns, it tasted very nice, but the only issue was they were too soft after absorbing all the sugar syrup. Are they suppose to be super soft or slightly tight. If i had to make a comparison, it will be like soaking a bread in hot water…that soggy…
Thank you
[Reply]
hetal Reply:
March 28th, 2012 at 12:57 pm
Hi Abigail,
Gulab jamuns should be cottony soft, but not to where it would feel uncomfortable to eat. Maybe you can fry them a little longer at a lower heat next time so that they have time to fully cook all the way through.
[Reply]
March 28th, 2012 at 10:08 pm
Hi Hetal,
Thank you very much.
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April 10th, 2012 at 6:38 pm
Hi Anuja and Hetal,
I want to thank you so very much for the gulab jamun recipe and easy to follow instructions you have put together.
I made the recipe yesterday. It was my first time deep frying anything and the gulab jamun turned out beautiful and tasted amazing. The taste brought me back to my grandmother’s kitchen of my childhood. I am so grateful to both of you!
Just two things I would like to improve:
I followed your instructions precisely and heated the oil for a long slow heat up at low to medium “about 3″ but whenever I droped the dumplings in they stuck to the bottom – I had to remove them with a spoon. Why do you think that happened?
Mine were golden brown, but not as dark as I’ve seen gulab jamun. Any tips on getting them darker? Or is it just a matter of leaving them in the oil longer?
Thanks again,
Amanda
[Reply]
July 1st, 2012 at 1:01 pm
Hi,
Is it possible to deep-fry the Gulab Jamuns?? If yes, which would be the best temperature (degrees Celsius)for deep frying ??
Greetings from Switzerland,
Dominic
[Reply]
hetal Reply:
July 2nd, 2012 at 2:03 pm
Hi Dominic,
Yes, gulab jamuns are supposed to be deep fried. Unfortunately, we do not have the exact temperature of the oil. We can say this…it must be fried at a lower temperature so that the outside does not get too browned before the inside has a chance to cook.
[Reply]
July 6th, 2012 at 6:55 am
is the Yogurt optional like can we use milk or cream instead of it????
[Reply]
hetal Reply:
July 9th, 2012 at 4:54 pm
Hi Sky,
This recipe has baking soda in it so the yogurt is used to activate it.
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July 6th, 2012 at 6:57 am
please answer…not gonna be on much^^^
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August 3rd, 2012 at 8:36 am
yogurt is optional in making gulab jamun .cz most of the times i’v made it using milk, of course they were yummy
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August 12th, 2012 at 2:35 pm
hi anuja and hetal,
i tried your recipe today it turned out great…….:D thanks for this great recipe.
just one thing i want to add more, i used milk powder with high fat content the only difference was i used it slightly more in quantity keeping other ingredients as mentioned here and everything turned out fine..:):)
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August 27th, 2012 at 4:08 pm
Woah! I’m really loving the template/theme of this blog. It’s simple,
yet effective. A lot of times it’s very difficult to get that “perfect balance” between usability and appearance. I must say that you’ve done a superb job with this.
In addition, the blog loads extremely fast for me on Safari.
Outstanding Blog!
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hetal Reply:
August 30th, 2012 at 5:20 pm
Thanks so much!
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August 30th, 2012 at 6:01 pm
I do consider all the concepts you have offered in your post.
They’re very convincing and can definitely work. Still, the posts are too brief for newbies. May you please lengthen them a little from next time? Thank you for the post.
[Reply]
hetal Reply:
September 6th, 2012 at 2:39 pm
We struggle to reach a balance with viewers of different cooking knowledge. Some want shorter videos, less talk…some love the explanations and tips we give. If you have a specific question or are unsure of something, we’d be happy to help you out.
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September 10th, 2012 at 9:13 am
Hi,
I tried this today and they were perfect! So soft and delicious! Thank you so much for the recipe – definitely a keeper!
I tried a different recipe on Friday and it was a complete disaster so I had to try a different recipe because my family really wanted them and this was perfect.
Thank you!!
[Reply]
hetal Reply:
September 14th, 2012 at 4:47 pm
Thanks for the feedback Hanaa!
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December 19th, 2012 at 8:51 am
we have eaten gulab jamun,but it taste was very very bad.I don’t like it.burfi s better than it.So when I will go Rewari I bought burfi and distribute among my friends.
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January 25th, 2013 at 6:16 am
thanks for delicious recipe.
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February 11th, 2013 at 11:40 pm
Can ENO be used instead of baking soda?
[Reply]
hetal Reply:
February 15th, 2013 at 5:43 pm
Hi Sheetal,
ENO has added citric acid in addition to baking soda. It could change the flavor of the jamuns.
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March 14th, 2013 at 2:43 pm
Hi,
Thank You so much for ur wonderful Milk powder Gulab Jamun
recipe. It came out very well.Before watching ur recipe, I have tried to make gulab jamun with milk powder it will turn to be a stone, sometimes it will break, today it came out perfect .It is a easy recipe.Thank U so much.
from
Arifa SaihuSadat
[Reply]
April 7th, 2013 at 7:41 am
Can I use coconut oil got frying the dumpling???
[Reply]
hetal Reply:
April 8th, 2013 at 4:59 pm
Hi Hilal,
Coconut Oil has a very distinct flavor and smell that may conflict with the flavor of this dessert. We have not tried using it for this recipe.
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April 19th, 2013 at 1:57 pm
Hi hetal and Anuja
I have tried making gulab jamun and the dumplings didn’t expand after keeping them in the sugar syrup for couple of hours. In regards to the oil for frying I followed the instructions according to the video. Please advise.
Will wait for your reply
Thanks kamna
[Reply]
hetal Reply:
April 19th, 2013 at 4:54 pm
Hi Kamna,
If the jamuns were fried properly, they will not have a hard center and be soft all the way through. If this is the case, then even though they don’t expand in size, they will have absorbed the syrup and will still taste great. If they are soft but still didn’t absorb the syrup, then the consistency of the syrup may be too thick.
[Reply]
April 20th, 2013 at 1:47 am
Thanks for a quick reply Hetal. I will try them again. Cheers Kamna
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April 30th, 2013 at 10:44 am
Hi Hetal & Anuja,
Thanks for this wonderful recipe! My Gulab jamus are so soft and yummy that I cannot stop eating them. I tried these with Nido milk powder(full cream) and just cream instead of yogurt. Wonderful!
- Ashley from Germany
[Reply]
hetal Reply:
May 8th, 2013 at 5:12 pm
Hi Ashley,
Thanks for the feedback and for mentioning your substitutions…it helps other viewers out.
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