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

Thank you very much.

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.

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

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.