Comments on: Gulab Jamun

By: Jane Nelson

Jane Nelson — Tue, 09 Mar 2010 16:11:27 +0000

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.

By: A Delicious Treat: Gulab Jamun

A Delicious Treat: Gulab Jamun — Sat, 06 Mar 2010 00:50:48 +0000

[...] 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 [...]

By: hetal

hetal — Fri, 26 Feb 2010 17:19:22 +0000

Hi Gautam,

All-purpose flour is also known as maida. It is wheat flour that has been refined.

By: Gautam

Gautam — Thu, 25 Feb 2010 17:02:13 +0000

What is all purpose flour? what are the ingredients of it?

By: Mary

Mary — Thu, 18 Feb 2010 12:55:40 +0000

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.