Gulab Jamun

By: Manjula Jain

March 30, 2022

Serving : 10 Gulab Jamuns
Hover over serving size and use the slider that appears to adjust serving size
Total Time :45 minutes

Rate this recipe:

4.41 from 10 votes

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Gulab Jamun

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.

Gulab Jamun Recipe by Manjula

Ingredients

  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour plain flour, maida
  • 3 Tbsp unsalted butter at room temperature
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 cardamom pods (ilachi) coarsely ground
  • 1 Tbsp sliced almonds and pistachio
  • Oil for deep-frying

Instructions

Syrup

  • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
  • Set the syrup aside.

Gulab Jamun

  • In a bowl, mix the milk powder, flour and baking soda.
  • Add the butter and mix well.
  • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
  • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
  • Grease your palms with butter and knead the dough.
  • Divide the dough into about ten equal parts and roll them into round balls.
  • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
  • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
  • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
  • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
  • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

Notes

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
Tips
If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
Serving suggestions
Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
You may also like  Balushai and Jalebi

Gulab Jamun Recipe by Manjula

Gulab Jamun

Gulab Jamun is a delicious Indian version of donuts immersed in warm sweet syrup. As India’s most popular dessert, gulab jamun is a staple in most parts of the country. Gulab jamuns are served for almost every celeberations. Gulab jamuns can be served warm or at room temperature. Gulab jamun is one of the desserts I make the more often, because this is an easy recipe to make and in my family everyone like them especially my grandkids.
4.41 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indian
Servings 10 Gulab Jamuns

Ingredients
  

  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour plain flour, maida
  • 3 Tbsp unsalted butter at room temperature
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 cardamom pods (ilachi) coarsely ground
  • 1 Tbsp sliced almonds and pistachio
  • Oil for deep-frying

Instructions
 

Syrup

  • In a large pan, combine the water, sugar, and ground cardamom seeds and bring to a boil. Let the syrup boil for another minute to completely dissolve the sugar. Turn off the heat.
  • Set the syrup aside.

Gulab Jamun

  • In a bowl, mix the milk powder, flour and baking soda.
  • Add the butter and mix well.
  • Add milk to make soft dough. The dough will be sticky. The milk powder will absorb the extra milk.
  • If the dough is dry, add more milk to make it soft. Let the dough sit for a few minutes.
  • Grease your palms with butter and knead the dough.
  • Divide the dough into about ten equal parts and roll them into round balls.
  • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should take a minute to rise. If the dough rises faster, the oil is too hot; if oil does not sizzle, it is not hot enough.
  • Place the gulab jamuns in the frying pan. Do not crowd them, as the gulab jamuns will expand to about double their original volume.
  • Fry the gulab jamuns on medium heat for about seven minutes, rolling them around for even browning until dark brown.
  • Let the gulab jamuns cool a few minutes before placing into the hot (not boiling) syrup.
  • Let the gulab jamuns sit in the syrup for at least 20 minutes prior to serving.

Notes

Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. They can be frozen for months.
Tips
If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.
Too much baking soda will make the gulab jamuns too soft or cause them to break when frying.
Don’t place the gulab jamuns in the syrup immediately after frying, or they will lose their shape and be  chewy.
Serving suggestions
Gulab jamuns can be served warm or at room temperature. They can also be served with ice cream.
You may also like  Balushai and Jalebi
Tried this recipe?Let us know how it was!

 

Comments

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    Dharmishtha
    June 15, 2020 at 10:03 pm

    what kind of nonfat milk powder we buy in USA? Indian grocery stores keeps them or in amazon?

      Manjula Jain
      June 19, 2020 at 11:59 pm

      available in every American grocery stores

    best weed online
    November 4, 2019 at 10:14 am

    awesome

    Hatch Sandwich Bar
    September 20, 2019 at 4:48 pm

    I could not refrain from commenting. Very well written!

    Silu
    January 4, 2019 at 1:30 am

    2 stars
    Mam i think this article only for me.Because in this article i learn many more.This article is very helpfull for me.Please publish more articles like this ..

    nicy
    June 19, 2018 at 8:54 pm

    can i use fat milk powder

      Manjula Jain
      June 21, 2018 at 8:20 am

      Nicy Yes

    Priyanka
    May 27, 2018 at 9:28 am

    Nice and tasty

    Sangita
    April 17, 2018 at 3:33 pm

    Hi Manjula
    Is there any way to make the Gulab Jamun diabetic friendly?

    Harpal
    October 7, 2017 at 12:50 pm

    Hello Manjula ji
    I have used this receipt and it turns out perfect each time thank you

      Manjula Jain
      October 9, 2017 at 9:48 pm

      Harpal, Thank you, makes me happy to hear that

    Manasa
    February 23, 2017 at 7:06 am

    Hi Manjula ji,

    My gulab jamuns are not soaking the syrup. It has been 4 hours, they are still dry. What could be the reason? Is there a way I can make them soft ?

    Rohini
    July 24, 2015 at 7:21 am

    5 stars
    Delicious and very quick to make . I will sure try more if your recipes. Thank you .

    Asiya
    December 25, 2014 at 1:00 pm

    5 stars
    These turned out amazing!!!!!!! I used skim milk powder and they come out to be perfect 🙂 thankyou

    Parul
    September 25, 2014 at 3:59 am

    5 stars
    hello Manjula Aunt,

    I have tried lot of your gluten free recipes, all are yummy and turned out perfect ! Can you please share the recipe of GLUTEN FREE Gulab Jamuns ?
    Or just tell me which flour to be used instead of Maida?

    Thanks
    Parul

      Manjula Jain
      September 25, 2014 at 2:34 pm

      Parul I have been trying but no good result

    Samina
    February 25, 2014 at 4:31 pm

    Hi Manjula!
    I was reading this person’s comment and mine did the
    same way . Can you give me some tips on how
    to avoid from breaking and how much oil is used for
    frying?

      Manjula Jain
      February 26, 2014 at 12:41 am

      Samina,
      frying pan should have about one inch of oil. If dough is too dry or if use too much baking soda gulab jamuns can brake.

    Lalia
    February 12, 2014 at 10:48 am

    Hi, I made these last night, and they looked perfect on the outside. I let them soak in syrup all night, and tried one this morning. The outside is perfect, but the center hasn’t absorbed syrup at all and seems too dry. What did I do wrong? Did I add too much milk? Too little? I made the dough so it was a bit sticky but rolled into balls very easily.

      Manjula Jain
      February 13, 2014 at 12:08 am

      Lalia,
      Gulab jamun should be fried on low heat if oil is hot they will not cooked from inside and will stay dry.

    Karen
    January 1, 2014 at 8:42 pm

    When I made this recipe…it was a total flop. The gulab jamuns while frying started to break up. When I put them in the syrup …they became like very soggy. I think the porpotions for the butter and allpurpose flour are not correct.

      Manjula Jain
      January 1, 2014 at 11:37 pm

      Karen,
      I think too much baking soda

    Deepa
    December 5, 2013 at 12:05 am

    Can you please tell in terms of tsp. how much is pinch of soda

    Gulab Jamun
    October 20, 2013 at 11:21 pm

    In this post I like the tips and variation in making gulab jamun. Everyone should follow those tips for getting better and well shaped gulab jamun.

    Lavina
    September 15, 2013 at 12:24 pm

    Hi manjula
    I made the gulab jamun twice
    Once when I prepared the jamuns and placed in warm syrup all the skin of the jamuns peeled off in the syrup and they looked too oily the syrup
    Again I made them they turned out too hard and while I was beating the dough oil was oozing a lot out of the dough I had put 3 tbsp butter but don’t know why?
    pls let me know where I went wrong
    Thks
    Lavi

    lotus
    September 14, 2013 at 3:31 am

    nice

    sonia
    August 19, 2013 at 9:43 pm

    madam,

    can we use desi ghee instead of makhan. & what qty we used here.

      Manjula Jain
      August 23, 2013 at 11:29 pm

      Sonia, you may use ghee just little less the butter.

    vasudha jain
    August 19, 2013 at 10:04 am

    Ps tell me how to make veg steam dumplingss.

    sunita
    August 18, 2013 at 12:05 am

    Hi Manjula ji,

    I love your recipes.. I recently tried rasgullas and they turned out very well. Thanks for the step by step instructions. I am looking for gluten free gulab jamun recipe.. Last time I tried making gluten free gulab jamun with paneer, khoya and using potato starch as binding.. They came out decent However I am looking for something even better. Let me know if you have any thoughts on this

    Thanks

      Manjula Jain
      August 23, 2013 at 11:33 pm

      Sunita, sorry I have never tried making gulab jamun gluten free but I will like to know more

    anamikajain
    April 12, 2013 at 4:01 pm

    Hi manjulaji,

    I made your gulab jamun recipe , it really came good . but it is removing lot of ghee from gulab jamun in the syrup. can i make gulab jamuns without using clarified butter or less butter.

    thanks,
    anamika jain

    itisam
    March 10, 2013 at 10:06 am

    Dear Manjula Aunty,
    I tried ur gulab jamun recipe once it was very good. but 2nd time onwards the dough becomes very sticky and starts to ooze out fat (probably from butter). I donot have a clue what I am doing wrong. Plz advice.

      Manjula Jain
      March 11, 2013 at 11:16 am

      itisam,
      Sorry, I can not figure out what happened. I have never seen that.

        aysha
        December 19, 2018 at 4:02 am

        5 stars
        she must b mixing it too much

    Aisha
    January 20, 2013 at 3:04 pm

    Hello manjula anty, hopefully u will be fine.today I tried ur gulab jamun receipe..it was good in texture,colour and taste but the problem with them they are not fully soak with Shira they are little bit dry and hard from inside ..can you help me in this matter.one more thine how can we use remaining Shira? Thank

      Manjula Jain
      January 20, 2013 at 8:52 pm

      Aisha,
      May be oil was too hot

    faiza
    January 14, 2013 at 5:18 pm

    hi, Aunty your recipe is fabulous..my daughter who is three years loves this sweet but today I got the very right recipe and save lots of monay being in USA ( as Indian things are extremely expensive here )
    one problem I faced was when I put them in syrup, it didnt went through all of inside of Gulab jamun. can you tell me the reason.. otherwise taste is so good. thanks. May God bless you.

      Manjula Jain
      January 15, 2013 at 12:33 pm

      faiza,
      Gulab Jamuns should be fried over low heat, or the dough was dry if dough becomes dry it is ok to use little more milk to make soft dough.

    mrs ekta malhotra
    January 10, 2013 at 7:28 am

    I love ur recipes.plz keep on sending me latest recipes online.

    Padma Priya
    January 6, 2013 at 6:28 am

    Hi aunty, i prepared my jamuns but it becomes so sticky and smelly after 2, 3 days.What went wrong in my preparation?I put the balls immediately after frying into the syrup.Is it wrong?

      daljeet
      February 2, 2013 at 6:21 am

      HI AUNTY HOW R U I HAVE TRIED THE GULABJAMUN. THEY WERE VERY TASTY BUT AFTER THREE DAYS SOME SMELL WERE COMING WHAT TODO NOW

        Manjula Jain
        February 2, 2013 at 4:19 pm

        Daljeet,
        Sorry to hear, I have no idea why this should happen, I have Gulab Jamun sitting out for 2 weeks or more has never happened.

    Hash
    December 31, 2012 at 12:34 pm

    Hi Aunty,

    I followed your receipe, but my gulab jamuns spreaded and outer layer of it separated while frying 🙁 Also, my syrup become hard when it was kept aside for few minutes… could you please suggest?? plzzz.

    Meena
    December 30, 2012 at 6:02 am

    Hi aunty manjula… I made gulabjuman according to your recepie.
    But as I put them in oil the gulabjuman started to split. I had to throw away .

    Please tell me what I did wrong.

    Ape ki Meena

      Manjula Jain
      December 31, 2012 at 11:28 am

      Meena,
      Did you put too much baking soda or the dough was too dry

    AR
    December 21, 2012 at 11:52 pm

    Hello Aunty
    Do you think we can steam this in pressure cooker like for rasagulla, to make it larger? just wondering…..

    mau
    December 6, 2012 at 11:05 pm

    Manjula auntyyyy thank you so much for this easy recipe. I just made the golub jamuns following your recipe and they came out perfect. I just cant thank you enough for this.

    Rachna
    November 21, 2012 at 5:08 pm

    hi aunty

    my gulab jamun dough caem so soft so what shiuld i do to make it little harder becoz as i was putting in oil it is spreading it can u plz suggest me?

      Manjula Jain
      November 22, 2012 at 12:00 am

      Rachna, Add a spoon of all-purpose flour, but as dough sits will dry

    sukhbir
    November 14, 2012 at 3:17 am

    This Dewali i made your recipe……….it turn up sooooo nice. thankyou thankyou. LOL

    Usha Harish
    November 12, 2012 at 3:57 am

    I made this as per the measurements mentioned..And made exactly 20 yummy gulab jamuns..Thanks Manjula…Now no more buying the gulab jamun mix.

    Ashnita
    November 11, 2012 at 9:42 am

    Hi aunty. I was wondering .. When you are frying the gulab jamuns , do you keep them on high, medium or low heat?

    priya
    November 10, 2012 at 6:39 pm

    aunty – can i use mawa instead of milk powder? btw you are a wonderful cook !

    neha
    November 10, 2012 at 12:47 am

    I Tried making gulab jamub and posted in
    http://www.mixandcook.com/recipe/3.

    Please review

    ruchi
    October 25, 2012 at 7:09 am

    i tried making gulab jamuns ,tasted well but could u plz tell me why they broke up in chachni after some time.they didnt remain intact.why?

    Manju
    October 13, 2012 at 12:26 am

    I can’t wait to try this recipe, I love gulab jamun! But can you substitute ghee for the unsalted butter?

    EchoEcho
    September 15, 2012 at 10:51 pm

    i am a boy, and i cooked this…. (i am a proffesional chef, a bit young, but i am at a hotel.) ….. and my family liked it.

    fathima
    August 15, 2012 at 4:34 am

    madam
    baking soda & baking powder are same thing or different???
    plz reply

      Jalen
      August 22, 2012 at 6:39 pm

      Baking powder is a mixture of Baking soda, Cream of Tarter, Corn Starch. They are not the same thing and when baking, should not be confused with one another.

    Anita
    July 30, 2012 at 1:10 am

    Hi Manjula,
    We always watch your videos of veg.dishes and desserts. really appreciate on what you do. thank you.

    Colette @ JFF
    July 26, 2012 at 12:58 pm

    Hi, Manjula.
    I’ve tried several gulab jamun recipes and my family agrees that yours is the best. Thanks for sharing!
    Cheers,
    Colette

    Amie
    July 21, 2012 at 6:05 pm

    I am curious if I could make this with a replacement flour (like quinoa or sorghum), coconut oil (instead of vegetable/canola), and xylitol (instead of sugar). We don’t eat gluten or regular sugar much at all. I know the coconut oil would work because I use it all the time. What do you think about replacing the other items?

    Priya
    July 11, 2012 at 12:01 am

    Hi madam,
    I like your website so much.
    I’ve tried rasagulla and so many items, and it came well.
    But gulab-jamun gor so hard inside, can we correct it, or is there any recipe to do something with that harden gulabjamun.
    Because i dont want to waste it.
    Thank you.

    With regards,
    Priya.

      Manjula Jain
      July 11, 2012 at 8:52 am

      Priya
      You must have fried the jamuns on high heat but any way cut them in small pieces and serve them with chocolate sauce or with vanilla ice cream.

    shital
    June 18, 2012 at 8:22 am

    where i can get milk powder??

      Manjula Jain
      June 18, 2012 at 10:28 pm

      shital
      Grocery store keep in baking area.

    huma
    May 28, 2012 at 8:02 am

    if i don’t put butter is it ok???

    Asha
    May 24, 2012 at 10:41 pm

    Nice, can we make this without using milk powder and replacing it with milk?

    Haseeb Khan
    May 14, 2012 at 11:07 pm

    Nice recipes.Need Baklawa recipe.

    raja
    April 28, 2012 at 3:21 am

    tastes awesome!!!!!!!!!!!!!!!!!!!!!!

    Bincy
    April 24, 2012 at 10:57 pm

    Hi Manjula aunty.I love all your recipes and have tried out many,which were a grand success.But when i tried gulab jamun,the syrup which i makes always becomes a flop.either it turns out too watery or it turns out being a too thick,sticky paste.

    Could you please tell me what would be the reason?how to make the syrup-like at which flame(med,hi or low),for how many minutes exact and should the sugar be mixed with spoon as soon as added in the pan?or should it be allowed to dissolve while boiling?

    It would be of great help if you replied to my mail,at the earliest.Hope to hear from you soon.Thank you aunty.

      Manjula Jain
      April 25, 2012 at 10:11 am

      Bincy,
      After syrup comes to boil, boil it for 1 more minute over medium heat.

    DEEPTI
    April 19, 2012 at 11:12 am

    hi aunti i always make gulabjamun from ur recipe they came really gud…but i have a question insted of butter can i use shortening plz reply me

      Manjula Jain
      April 19, 2012 at 11:54 pm

      DEEPTI
      I will not advice that, use butter.

      preet
      June 5, 2012 at 12:49 pm

      I use heavy cream instead of using butter and milk..two spoons of heavy cream are good to make dough from 1 cup milk power

    Bonbon
    April 4, 2012 at 7:33 pm

    Hi dear Manjula anty,
    Thanks for your reply last time, I did try to make with Whole Milk Powder, it works, after few days, I got non-fat milk powder and then I made again, so I found out that the big different is the texture of Gulab Jamun, absolutely, the one I made with non-fat milk Powder is better, so here I have one more question is, I m very curious is in India how they sell Gulab Jamun, is by weight or pieces, and how much? Please reply~~~Thank you!!

    Rajdeep Kaur
    April 4, 2012 at 1:23 am

    Hi Manjula Ji,

    The recipe turned out delicious but the jamuns were a bit hard from outside. Can u please tell me what mistake i made?

    Thanks a lot

    Bonbon
    March 21, 2012 at 9:31 pm

    Hi Manjula Anty, Can I use Whole Milk Powder instead of nonfat Milk Powder? Pls reply~Thank you!

      Manjula Jain
      March 22, 2012 at 5:58 pm

      Bonbon
      I have never tried

    Preeti
    March 16, 2012 at 4:56 am

    aunty can u give the measurements if I have to prepare gulab jamuns with Khoya

    Angela
    March 8, 2012 at 3:18 am

    Dear manjula,

    I read in your recipe you uses for instance ‘1 cup’ of ‘1/4 cup’, I would like to know how much mililiter or grams this is.

    Thank you!

      William
      March 11, 2012 at 12:53 pm

      1 cup is 250g of dry measure or roughly 250mL of liquid (water). You should be able to find measuring cups that are already of these sizes 1 cup, 1/2 cup, 1/3 cup, 1/4 cup, etc.

        Angela
        March 17, 2012 at 2:42 am

        Thank you William. Could you or Manjula also tell me how much grams a tablespoon and theaspoon is?

    vid
    March 5, 2012 at 11:05 am

    Hi,

    I made gulab jamun yesterday…with just one variation,instead of using butter i used the same amount of ghee in them.
    They turned out hard and were not even soaking the sugar syrup!
    what could have gone wrong?

    about the baking soda…a pinch would be around 1/8th tsp?

      Manjula Jain
      March 7, 2012 at 6:05 pm

      Vid, maybe the dough for the gulab jamun was too dry and needed more milk, which would have made it moist. Yes, the pinch would be that amount.

    Erin
    February 24, 2012 at 3:10 pm

    This recipe turned out perfect Gulab Jamuns!
    I didn’t have the patience to make my own khuva, and so using milk powder made it much easier. They tasted delicious 🙂

    This was the first time I have ever tried deep frying anything, and I was very happy with the results. easy recipe too

    sharan
    February 19, 2012 at 12:44 am

    Will the syrup and jamun loose its taste if it is sealed in a plastic cover? Cuz, I have tried it and I had seen they become bitter. Can you suggest how to avoid this?

    rabia
    January 29, 2012 at 12:50 pm

    what brand of powder milk u chose to use for this recepie?

      Manjula Jain
      January 29, 2012 at 2:31 pm

      rabia
      I use local brand from Vons grocery store.

    Rekha
    November 14, 2011 at 12:46 pm

    Hi Aunty

    You are saying 10 in the video but written recipe says 20.

    Rekha

      Erin
      February 24, 2012 at 3:12 pm

      I managed to make 17 of them from this recipe, rolled into one inch balls. they doubled in size for me

      William
      March 11, 2012 at 12:54 pm

      I made about 16 and they grew in size to roughly 1 inch diameter.

    alisha
    September 28, 2011 at 4:53 am

    Hi manjula Aunty. I really love all your recipies. I recently tried out this Gulab Jamun one and they turned out very well except they were just a little bit dry from the inside. I let them soak in the syrup for nearly an hour but they were still very dry.
    Can you please tell me what I could have done wrong?

    Edi Mara
    September 18, 2011 at 11:40 am

    Hello Manjula, I am very happy that you show the secrets of indian food so well. I could prepare the gulabs jamuns hier in Germany (I am brazilian) and it are very tasty. Thanks a lot for your receipt. Namaste.

    mehroofa
    September 13, 2011 at 7:11 am

    hi manjula aunty, i i am a small cook from south side who loves to try different types of recipes.i made gulab jamuns but the jamuns turned to be hard…but i dont understand what went wrong can u please tell me.was it too much of baking soda or butter?I’d really be thankful to u..thanks aloot for ur delicious mouthwatering recipes.

      Manjula Jain
      September 14, 2011 at 10:56 pm

      Mehroofa,
      I think when you fried them oil must be very hot, need to fry them on low heat.

    Preeti
    September 1, 2011 at 12:12 pm

    thanks for your awesome easy and delicious recipes. You make things so easier.

    Tina
    September 1, 2011 at 2:58 am

    Hi aunty! I’m a south Indian and have just started trying recipes on my own. THANK YOU so much for ur gulab jamun recipe. They turned out PERFECT the first time i made them and everyone loved them. But the next 2 times i made them,they were a disaster. The texture of the dough was sticky like in my first try but when i put them in the oil,they stayed intact but started peeling off on the surface. Despite this i went ahead n put them in the syrup after they cooled and they became soggy n lost their shape pretty fast. The first time i made them,they had stayed perfectly in shape no matter how long they were in the syrup. Could this happen if i use too much butter? Or maybe bcoz i used a different round bottomed wok for frying instead of the flat bottomed pan I used the first time? Does that really matter?? Any idea on what i did wrong? I’d really appreciate ur help!! THANKS SO MUCH again for the videos n ur wonderful recipes!!

      Manjula Jain
      September 1, 2011 at 7:47 am

      Tina,
      It can be too much butter or too much baking soda.

        Tina
        September 1, 2011 at 11:56 am

        Ohh ok…Thank you so much for your quick reply!

    Dominic
    August 28, 2011 at 6:56 am

    Hi Manjula,

    I have a question. Can use the same sugar-syrup as I use for making Jalebis?
    So I can make both, Gulab Jamun and Jalebis, at the same time.

    Greetings, Dominic

      Manjula Jain
      August 28, 2011 at 8:58 am

      Dominic,
      Yes you can.

    Lakshmi
    August 26, 2011 at 2:27 pm

    Namaste Aunty !

    I made this Gulab jamumn today and it was wonderful..got lot of compliments too..tasted just like restaurants..:) Thanks a tone ! u made my day !

    Marcos
    August 16, 2011 at 6:26 am

    Thank you for all recipes. I’m brazilian but i love India and all indian recipes. I was born in a city in Brazil where some Indians live and since I spent little to admire and want to have those same customs as being born in Brazil I’ve felt like I was part of India can not explain then only did I follow the customs and here in Brazil but alive like India. In Brazil is still a little hard to find the ingredients of Indian recipes, but your site has helped me to prepare all those recipes you taught us. Thank you.

    ann singh
    August 12, 2011 at 5:58 am

    hi manjula aunty ji, i hope you are fine. thank you for all of your awsome recipes, i have succeeded in impressing my mum-in-law all because of you. so BIG thanks for that. i have one question, aunty ji. could i use semi skimmed milk powder instead of non fat to make gulab jamuns? it is for rakhi tomorrow. i dont have time to go to big market but they sell semi skimmed milk powder in small market close to my home???

    Divya
    August 6, 2011 at 2:45 pm

    aunty can we use ghee instead of butter

      Manjula Jain
      August 6, 2011 at 3:04 pm

      Divya,
      If you are using ghee don’t melt the ghee and use little less then butter, I have never used so I can’t give you exect amount.

    JY
    August 4, 2011 at 9:56 pm

    Hello Manjula aunty,

    Im planing to make this and was thinking if I can use the Regular milk powder that I already had or should I get a non-fat milk powder? Also, can I just use a pinch of Ground cardamom (powder form) or I should use cardamom seed as specified in the recipe?

    Thank you!

      JY
      August 11, 2011 at 9:35 am

      Seems like Manjula aunty is too busy to respond…Is there anyone out there that could help? I am desperate to know so I could make it as soon as possible..thanks!!

        Manjula Jain
        August 11, 2011 at 3:16 pm

        JY
        I have never used used regular milk I am late in replying I visited the groceryn store but I did not find regular milk powder. may be you can try a small batch and see how it works and let us know. I think use little bit less butter.

    juhi
    June 24, 2011 at 6:36 am

    I found it one of the best website for indian dishes..

    Priya
    June 10, 2011 at 5:04 pm

    I made this but I think I may have used too much baking soda. Do you have an exact measurement?

    Mandy
    June 4, 2011 at 7:36 pm

    I wanna make these I’m just not sure about the oil.. how much do I have to pour in? about 2 cups?

    Swa
    June 1, 2011 at 2:27 pm

    Can someone specify the correct measurements of the ingredients please. Manjulaji please specify.thanks

      Jaya
      June 1, 2011 at 4:34 pm

      Swa, which ingredient measurements are not clear?

        Swa
        June 4, 2011 at 3:17 pm

        Actually I wanted the peda measurements not gulag jamun

    ghazal
    May 27, 2011 at 8:43 am

    Thankssssss alotttttt…. i made it today for the first time in my life and used ur recipe and it turn out awsomeee <3…… thanks alot

    G.Sivaranjani
    May 22, 2011 at 3:22 am

    I am going to try this recipe in my home this week.. thanks for your good suggestions of preparation…

    Mariyam
    March 15, 2011 at 8:11 am

    Thank you very much for sharing this fantastic recipe. The jamuns turn out great, time after time! Can’t thank you enough.

    sakthi
    March 8, 2011 at 10:46 pm

    Dear mam,

    Today i made jamoons as per your measurements ( first time i made with milk powder). Wow really iam very happy to see ( taste) jamoons my hubby never likes sweets( today he ate 5 jamoons.), It is very soft like new born baby cheeks. I never get like this jamoons even i made by readymade mix.

    Thanks a lot.

    Regards,

    Sakthi.

    monu
    January 11, 2011 at 7:55 pm

    Dear Manjula Aunty,

    I have been using my home made khoya. The Gulab Jamuns turn out good but I would like to get the right measurement for it. If you could please let me know. Thank you for your generosity in sharing all your good recipes. with respect Monu

    lavi
    January 5, 2011 at 12:13 am

    aunty pls give me ballushahi receipe

    lavi
    January 5, 2011 at 12:13 am

    hi aunty i tried gulab juman,but its always break i don,t why pls tell me

    Heena
    December 24, 2010 at 1:49 am

    I tried this recipe 3 times and every time I fried the jamuns they were breaking up and dispersing in the oil. I changed the amount of baking soda each time, I also bought a new box of baking soda, and I also made sure the oil was at good temperature.

    The brand of milk powder I used is Nestle, Everyday Tea Whitener. The ingredients are: milk, soy lecitin and sugar.

    What brand did you use? Do you know what could be going wrong here?

      Liane Albert
      December 24, 2010 at 10:15 am

      Heena,

      I don’t think you are using true milk powder from an Indian grocery – I don’t have the ingredients right in front of me right now that lists what milk powder contains but it sounds like you are using a milk substitute / coffee or tea creamer instead. Milk powder should be just dried non fat milk and nothing else. I’m not sure where you are from or live but it sounds like you are using something like or something similar to what we have here in the States called “Coffee Mate” and I don’t think that’s what Manjula Ji means when she says MILK POWDER.

      Jaya
      December 24, 2010 at 6:29 pm

      Heena, I also agree with Lianne that you are using the wrong item. Milk powder is de-hydrated milk, nothing more. What you’re using is for coffee and tea.

      If you’re in the US, go to an American grocery store in the baking section and look for Carnation brand milk powder. If in doubt, check with one of the store clerks that it’s milk powder and NOT a coffee/tea creamer.

      Good luck.

    Mariam
    December 16, 2010 at 9:36 am

    I’m confused. I think I’ve made a mistake. We’re not supposed to add ALL 1/4 cup of milk at once? I did that and its SUPER sticky! :s

    Natalie
    October 31, 2010 at 2:38 pm

    I have tried this recipe and it turned out great!! Honestly, take her tips seriously though. It makes the world of difference.

    Mazee Africa
    October 28, 2010 at 10:11 am

    Bhabhi,

    I tried the Gulab jamun very tasty but the middle part is hard and tastes like dry flour any comments please let me know.

      Manjula Jain
      October 28, 2010 at 10:58 am

      Mazee,
      May be the dough was too dry add few more spoons of milk. Dough should be soft and then fry on low heat.

    Anu
    October 22, 2010 at 11:07 am

    Hello Aunty,

    Can I use 1% milk instead of whole milk for preparing dough??

      Kalinda
      October 26, 2010 at 7:41 pm

      Anu – I used 1% milk and they turned out just fine.

    Kalinda
    October 22, 2010 at 7:10 am

    I watched your video three times and read through the recipe twice. I was making these to serve to guests so I was afraid of ruining everything.
    I LOVE this recipe! By watching your video I was able to make these up just right the first time. I did, however, burn about 5 of them because my oil was too high, but that was easily remedied. I even tripled the batch and it still worked out just fine.

    Alanis – I went with the recipe for the syrup Aunty used in the video (1c. water with 1 1/4c. sugar).

    Everything turned out lovely and my guests devoured them (as did my Indian husband). Thank you so much!!

    aisha
    October 21, 2010 at 8:46 pm

    hi manjula aunty!
    i tried 30 times gulab jamun recipes but very disappointed so finally i tried urs many many times but sometime they become hard from outside sometime from inside, i dont know where i go wrong. could u plz guide me
    thanks

      Manjula Jain
      October 21, 2010 at 10:29 pm

      Aisha,
      Gulab jamuns are fried on low heat if they are fried on high heat gulab jamuns will be hard, or may be you needed to add little bigger pinch of baking soda, or dough was very dry so you needed to add little more milk.

    Smita
    October 21, 2010 at 5:02 pm

    Hello Aunty,

    I just loved your reciepe will try it today.

    I never heard gulab jamun by milk powder as my mom always made it by using Khoya(Mawa) can you suggest by using this also..

    Thank you….you are doing really great work

      Manjula Jain
      October 21, 2010 at 10:24 pm

      Smita,
      In US we can not find khoya so here we use milk powder, this will never taste as made with khoya. I have never made gulab jamuns using khoya.

    alpana
    September 30, 2010 at 11:04 pm

    dear manjula aunty,
    gulab jamuns have come out very nice,soft ,& tasty. thank you

    saira
    September 1, 2010 at 3:53 pm

    hi manjula anty.
    today first time i view your site.really i like it specially sweets receipes.today i try your gulab jaman but i dont know why they are little powdery form,and not soft from inside..pls can you guide me,where i make mistake…
    also today i try namak para/papri….really superb receipe.my 5 years daughter love it…..thank you…..

      Manjula Jain
      September 1, 2010 at 4:18 pm

      Saira,
      May be dough was too dry, dough should be soft may be you have to use little more milk to dough then I recommended it happens.

    Sara
    August 28, 2010 at 2:14 pm

    Nemaste Munjila jii. I need som help from you. yesterday i tried to made gulab juman. Every things was perfect, but when i wanted to fry the rolls. The balls breaked and become like helwa. Could you please tell me what i did wrong. Nmashkar

      Manjula Jain
      August 28, 2010 at 5:57 pm

      Sara,
      I think you put too much baking soda.

    alanis
    August 24, 2010 at 8:32 pm

    Thanks for sharing your recipes. I want to try this out, except I am a bit confused about the syrup quantities. In your video, you use 1 1/4 c sugar and 1 cup water, but the listed recipe says 1 3/4 c sugar and 1 1/2 cup water. Which is the preferred amount?

      alanis
      October 3, 2010 at 11:03 pm

      hi manjula, i hope u can answer my question so i can try out this recipe. thanks!

        Manjula Jain
        October 4, 2010 at 1:59 pm

        Alanis,
        I missed your question please ask again.

    Dimpal
    August 22, 2010 at 8:19 pm

    Hello Aunty! Thank you so much for the Gulab Jamun recipe. I have finally mastered it after so many attempts from other recipes. It turned out perfect. My family loved it. Many thanks….

    Love,

    Dimpal

    Joti
    August 17, 2010 at 6:15 am

    Hi Manjula aunty,
    Thanks for the awesome recipe! But I’m doing something wrong..I literally tried the recipe 4 times and the gulab jamuns tasted great except that they are CHEWY…kind of taste like rubbery/spongy when you bite. I did not put the gulab jamuns immediately into the syrup after frying. The dough that I made was very soft and very-2 sticky.
    Please help me out!! And, I will try this for the 5th time…
    ThAnK YoU sO mUcH!
    Joti

    anjali
    August 7, 2010 at 9:34 am

    namaste manjulaji
    please tell me how to make yogert with euro cuisine yogurt starter. i already bouth pouches of it but i did not understand how to use it.
    thanks
    anjali

      Jaya
      August 7, 2010 at 4:34 pm

      Anjali, if you just Google “euro cuisine yogurt” all kinds of information comes up including a variety of instructions. Give that a try. Or go back to the store you bought it from and see if someone there knows how to use the machine and can explain it to you. Good Luck.

    fati
    July 25, 2010 at 6:46 am

    hello aunty..i just want to ask if i can use brown sugar or powdered sugar instead??

      Manjula Jain
      July 25, 2010 at 10:29 am

      Fati,
      I have never tried that; if you try please let us know the out come.

    Roma
    July 5, 2010 at 9:57 am

    I made the gulab jamuns with the above recipe. They were good except for the fact that their brown skin was hard. I fried them at the right tempearture as suggested above. And Soaked them in room temperature syrup. Any suggestions to make my Gulab Jamuns soft???

    Prema
    June 18, 2010 at 11:45 am

    Manjusha Aunty,
    I have Milk-Mawa powder (deep) at home. Can I substitue that for whole milk and non-fat milk powder? In other words, can I use 1 1/4 cups of milk mawa powder with 1/4 cup of all purpose flour to make jamuns?

    Please reply soon.

    Prema.

      Manjula Jain
      June 19, 2010 at 12:02 am

      Prema,
      I have never tried Milk- Mawa so I can not tell you how it will work.

    nash
    June 15, 2010 at 6:26 pm

    hi manjula,

    i was wonderin if i could use baking powder instead of baking soda. If so, cud you please let me know how much i should use.

    thnks

    swagatika
    June 13, 2010 at 4:18 am

    non fat milk powder is not available in india. what can i use. i tried twice with nestle everyday dairy whitner and amul. but it was not good please help

      Jaya
      June 16, 2010 at 6:15 am

      I don’t know what all is available in India as I am in the US.

    Cynthia
    May 28, 2010 at 1:23 pm

    Namaste Aunti-ji,
    I was wondering if there is something I can use besides milk powder, i do not have any in the house.

    Shukriya,
    Cynthia

      roopa
      June 23, 2010 at 1:12 am

      hai
      you my use mida and kova instead of milk powder i guss u will not even need water to make the dough ,if wanted you can use some milk

    Sanya
    May 4, 2010 at 2:05 am

    anty can you please reply to the message that i sent to you beforee..
    pls
    pls
    pls
    pls

      Manjula Jain
      May 4, 2010 at 6:28 pm

      Sanya,
      Sorry, I can not find your first message so please ask again.

        Sanya
        May 6, 2010 at 6:46 am

        hello Manjula anty…basically i made gulab jamun lyk about 3 time now yeah and when ever i make it does turn out tasty but it is always hard from outside and not cooked from inside..the middle part is not cooked…..and when i try to cook everything the gulab jamun turns black….
        any suggestion is it because i use ghee instead of unsalted butter…i dunno y it is always not cooked in the middle part..

        please reply

          Manjula Jain
          May 6, 2010 at 8:43 pm

          Hi Sanya,
          Gulb jamun should be cooked on very low heat.

    Sanya
    April 27, 2010 at 1:46 am

    hello manjula anty hm……… i made gulab jamun more than 3 times but it is always hard from inside and uncooked from inside but it looks proper cooked from outside..i tried to cook it inside and outside but while i do that my gulab jamun turns black instead of readish…….can you please tell me why is that???
    Thank you

    Nisha
    April 15, 2010 at 2:23 pm

    Hi Majula Aunty, I tried the jamuns but they turned out to be too soft and broke when frying. You give exact measurements for all the ingredients. Can you tell me exactly how much baking soda I must use.
    Should I use 1/2 tsp , 1/4 tsp …….
    Please advise exact amount.

    Thanks

      Manjula Jain
      April 17, 2010 at 10:25 pm

      Hi Nisha,
      Pinch of baking soda less then 1/8 of tsp.

    Sonam
    March 30, 2010 at 1:10 pm

    Hello Manjula,

    Thanks a lots for the recipes of Gulab-Jamun, today 30 march 2010, i made at home through ur recipes and it came out wonderful. Now i can make it whenever i want!

    best wishes sonam

    lemon cake recipes with cake mix
    March 19, 2010 at 12:58 pm

    yummmmy:) thanks for the tips , i’d adore to abide by your blog as frequently as i can.possess a wonderful day~~

    ana
    March 13, 2010 at 6:03 pm

    Hi Manjulaji,

    Can you tell me what kind of nonfat milk powder to use? is this the carnantion milk powder?

    Thanks,
    ana

      Manjula Jain
      March 13, 2010 at 11:47 pm

      Hi Ana,
      carnation milk powder will work that’s what I use.

        ana
        March 15, 2010 at 4:48 pm

        Thanks

    Devika
    March 11, 2010 at 7:01 am

    Namesta Manjula,

    First I love your recipes! Am so glad with it. Am from the Netherlands. We cant by Non fat milkpowder here in the Netherlands, only full cream milk powder. Am making all my sweets with this powder. This weekend am goning to try the gulab jamuns. But I whant to know what is Bisquik? We dont now that here in the Neterlands. Is that the same as Self-raising flour?

    Thanks a lot.

    Lakshmi
    March 8, 2010 at 9:08 am

    Thank you, thank you, thank you for this recipe. It worked so well. The detailed instructions helped a lot. Thank you so much again 🙂

    naila
    March 2, 2010 at 9:15 pm

    can i use cornflower instead of maida

    Sona
    February 25, 2010 at 2:33 pm

    Hello Aunty,

    What will happen if I use salted butter in gulab jamun?

    isha
    February 10, 2010 at 4:13 pm

    Hi aunty,

    Need an advice from you,i’ve made gulab jamuns for next week party ,should i store them without syrup or with syrup? if i store them with syrup wont they become too soft?

    Girish Modi
    February 7, 2010 at 1:15 pm

    If you use Bisquick instead of all purpose flour and heavy whipped cfream instead of milk, your gulab jamun will be much softer and professional tasting. This is a tip from a welknown sweet maker.

    pooja
    February 6, 2010 at 11:22 pm

    HI aunty .i tried ur kachori recipe.it turned great .thanxs .can u please tell whether i can use( fat)milkpowder in gulabjamun as i am not getting nonfat milk powder.

    lucy paul
    January 30, 2010 at 7:46 pm

    hi
    manjula

    is it possible to make gulab jammuns with nestela milk powder with (fat),…is baking powder and baking soda the same….which should be used while making gulam jamuns…..

    grace
    January 29, 2010 at 11:10 am

    Hi Aunty,
    Is there any rememdy for too much baking soda in the mix, wen i tried to fry it it all got dissolved in the oil. and the oil started havng bubbles in it.?

      grace
      January 29, 2010 at 1:50 pm

      Aunty I added some more Maida and milk powder, it turned out ok after that..

    radhika
    January 25, 2010 at 4:16 am

    Hi aunty,
    can i make this dish using only milk instead of milk powder…????

      Manjula Jain
      January 25, 2010 at 5:02 pm

      Hi Radhika,
      You can make gulab jamun using khoya but I know the khoya we can buy in US is not suitable for jamun.

    manjit
    January 25, 2010 at 4:02 am

    hi manjula ji,i tried to make gulab jamans by following your instructions but when i put them in oil to fry ,they completely dissolved in oil. what a failure. Can u help me,i need ur help fast.

      Manjula Jain
      January 25, 2010 at 5:03 pm

      Hi Manjit,
      You used too much baking soda.

      grace
      February 4, 2010 at 2:02 pm

      manjit,
      WEr u able to find a remedy for the same? dissolving of the gulab jamun ?

    Ann
    January 23, 2010 at 12:14 pm

    I keep returning to this recipe everytime I want to make jamuns (I got the link from Taste Like Home). What a winning recipe – the only way I choose to make jamuns now! Thanks for sharing!

    Priya Singh
    January 21, 2010 at 8:32 am

    Hi Aunty..I tried gulab jamun by your method and it comes out very nice.The problem is same day it was soft fom inside, but when i freeze them the next day it became hard from inside.I tried it 3-4 times and everytime same problem comes up.Tell me where I went wrong?

    sab n soob
    January 11, 2010 at 2:02 pm

    i loveee ur gulab jamans aunty we ate fifty in one go

    Annie
    January 8, 2010 at 9:53 am

    I used a little bit of baking soda. Could it be that I used coconut milk powder instead of milk powder that they broke apart when I put it in the frying pan?

    Annie
    January 7, 2010 at 10:42 am

    Hi Manjula
    I made the gulab jamuns and made then into small balls, but when I put it in the frying pan it all melted. Where did I go wrong? It just melted in the frying pan.

    pravin
    January 4, 2010 at 6:38 am

    hi aunty manjula, i do thank you heartily for the great help you are providing us. You made me happy indeed. Everyday am learning from your cookings. I love your program.
    Sukriya

    nova
    December 29, 2009 at 8:53 pm

    hi manjula

    there is a more simple version of this recipe…
    milk powder – 2 cup
    self rising flour – 1 cup
    thickened cream – for making dough
    ghee- for deep frying

    mix all ingredients to make a dough. make small balls and deep fry in ghee
    and put them in sugar syrup.

    Hanna
    December 11, 2009 at 6:41 pm

    Hi Manjula,

    I tried making gulab jamun using your recipe. Only difference was that I used baking powder instead of the baking soda ( I didn’t have any of the soda on hand at home) and the gulab jamun turned out great. My mom, who is a great cook in my opinion, was very impressed and couldn’t wait to make them herself using your recipe. Thanks so much for sharing!!

    Hema
    December 9, 2009 at 2:06 pm

    I made the gulab jamuns but they started crumbling while frying and were too soft. I had followed the instructions but had doubled the measurements as I wanted to make around 40. What could have gone wrong?

    Maria
    November 26, 2009 at 1:47 pm

    Hi I tried Gulab Jamun and they turned out pretty good except when they were left in syrup, they became extremely soft and the skin started to come off. Do you know why?

    Lavina
    November 18, 2009 at 2:08 pm

    Hi Aunty,
    Tried the gulab jamuns .They came out nice but were a little hard.
    where did I go wrong?

      Manjula Jain
      November 18, 2009 at 3:10 pm

      Hi Lavina,
      Heat was high or needed a tiney bit more baking soda.

        Adam Hall
        November 24, 2009 at 11:45 am

        I have found that if you microwave the hard ones for a few seconds before you put them in syrup, they soften up nicely. Be sure to watch them closely.

    saritha
    November 17, 2009 at 4:14 am

    Aunty i tried gulab jamuns,they didnt soak much in the sugar syrup.The inside part is soft and cooked but jamuns didnt take much sugar,can you tell me where i went wrong?

    Pia
    November 9, 2009 at 2:04 pm

    Aunty,
    I tried your kachori, they came out awesome. thanks..
    For the gulab jamun, how do we know when the syrup is ready. how will we know the consistency? Thanks

      Manjula Jain
      November 9, 2009 at 4:46 pm

      Hi Pia,
      as soon syrup comes to boil and sugar is disolved syrup is ready for gulab jamun.

    madhu
    November 2, 2009 at 5:36 pm

    Hello aunty,

    I tried your gulab jamun. The dough came out really good, but when I cooked in oil, the inner part of jamun didn’t get cooked. I tried in several ways, making small balls, but If I leave it for longer time, it turns dark brown. What should I do to make it better? Thank you.

      Manjula Jain
      November 2, 2009 at 7:54 pm

      Hello Madhu,
      Gulab Jamuns are fried on very low heat.

    Janhavi
    October 26, 2009 at 3:39 am

    Namaste Aunty,
    till now i have tried your recipes for jalebi, khasta kachori, mathri, pedas and gulab jamun and and without an exception all of them have been extremely successful. I was so surprised to know that its so easy to make all these things at home. Thanks to you, we had a Diwali quite like India here in Netherlands. Thank you so much one again.
    regards,
    Janhavi

    Deepali
    October 19, 2009 at 2:44 pm

    Hi Manjula MAsi,

    I tried ur Peda, Gulab Jamun, Ras Malai and Bundi Laddo for Diwali sweets…and they all were awesome..

    My Husband and son liked all of them toooo much… Thanks for your wonderful recipes with precise measurements….Thanks and Wish u a Happy Diwali.

    Purvi
    October 19, 2009 at 12:12 pm

    Namaste Auntyji,

    I tried your gulab jamuns – exactly as you mentioned and they turned out awesome! My husband loves gulab jamuns but I had never made them. THese were so simple to make that I can make this very often now 🙂

    Thank you for the video, precise steps, notes and a wonderful recipe

    Happy Diwali!

    -Purvi

    monica
    October 16, 2009 at 5:00 am

    hello!mam,
    i just want to know can we put desi ghee instead of butter

    Anita
    October 15, 2009 at 11:29 pm

    Hello Mam,

    I tried making the gulab jamun, but as soon as I put the balls in oil, they disintegrate… literally… not just break or crack, but disappear in the oil in a few seconds and become powder… i still have some dough left.. can I do something to make it work.

    I have already tried adding some more maida and ghee.. but didnt work. What could be the reason… I did use milk powder that is around 7-8 months old.

    Thanks in advance.

      Manjula Jain
      October 16, 2009 at 12:00 am

      Hello Anita, I think you added too much baking soda.

      king recipies
      October 16, 2009 at 11:36 am

      hi,
      i read ur complain first thing u have to notice the recipe correctly and if u r minlk powder is not expired so its good u have make the gulab jamun dough soft then it will not become powder and notice dont put expired items

      thank u

    Heather
    October 15, 2009 at 9:07 am

    Aunty,

    I am trying your recipe for first time. I tried your Peda recipe and they turned out awesome. Thank you. I was also looking for Surti Undhiyu recipe. All of your recipes tured out so great, I wanted to ask you if you have a good Surti Undhiyu recipe.

    Thanks

    Shelly
    October 6, 2009 at 1:10 pm

    Hello Auntie Manjula,
    Can I use Bisquick instead of flour?

      Manjula Jain
      October 6, 2009 at 2:01 pm

      Hi Shelly,
      You can use Bisquick then don’t need baking soda just the texture is different. I prefer with flour.

    nikky
    September 10, 2009 at 1:09 am

    hello mam u r great.superb recepies.can i use fullfat milk powder.plz let me know kal iftar ki dawat hai.

    Taylor
    September 6, 2009 at 1:03 pm

    I love you! Thanks for the recipes!

    sabeen
    August 21, 2009 at 7:36 am

    Hi manjula, in the video you never used all the milk. should we use all the milk?

      Manjula Jain
      August 21, 2009 at 9:14 am

      Hi Sabeen,
      Add milk slowley as needed dough should be soft and sticky.

    sophia
    August 18, 2009 at 10:44 am

    when do i freeze the gulab jamun? when do i reheat them?

    ashee
    August 17, 2009 at 7:10 am

    dear aunty,
    i made gulab jamuns before knowing your recipe. my gulab jamuns were hard and not cooked inside.
    my mom says that i should not put flour. can we omit it? and i knead it with warm water, is it ok?

      Manjula Jain
      August 17, 2009 at 9:46 am

      Hello Ashee, Try the recipe one time and then decide to make changes.

    Jessica
    August 11, 2009 at 2:16 pm

    This is the easiest recipe I’ve found on the internet…I can’t wait to try it. The instructions/ingredients are very thorough.

    Kavita Joshi
    August 6, 2009 at 3:15 pm

    Hi Aunty,

    I always make Gulab Jamuns from your recipe and they turn out really good. I wanted to try rolling them in coconut powder as you have suggested in tips. 🙂
    I have a question should I roll and keep gulab jamuns now only or the rolling should be done just before serving?
    I have already prepared the Gulab jamuns and I will be serving them on saturday in picnic.

    Thanks for this wonderful site!

    Wishing you all the very best,
    Kavita

      Manjula Jain
      August 6, 2009 at 4:17 pm

      Hi Kavita,
      Roll the gulab jamuns in coconut and keep them, they will be good out in room temprature for few days.

      rajashri
      September 11, 2009 at 8:47 am

      hello aunty,
      i used this recipe but dough was too oily :(….and gulabjamun became bit hard. Also, how to fry them for 7-8 min. I sed low flame, still they will be brown in 2-3 min.

        Manjula Jain
        September 11, 2009 at 10:49 pm

        Hi Rajashri,
        check the ingredients again dough should not be oily and they should be fried on low heat.

    Pramila
    August 5, 2009 at 9:22 pm

    Namaste Aunty ji,
    I love all your receipes…. I love the way you teach. I have a question, I bought skim milk powder instead of non-fat beacuse I couldn’t find that. So when I made Gulab Jamuns, they became little hard from inside. And I found that the dough was also very hard. It was not that soft. What should I do when I make it next time. should I change the milk powder or mix some more Ghee or milk to knead the dough softer?
    I will be very thankful if you reply me back.
    Thank you……….

      Manjula Jain
      August 5, 2009 at 11:34 pm

      Hi Pramila, dough should be soft add more milk as needed. Gulab jamuns will be fine.

    Dhrashti
    August 2, 2009 at 9:30 pm

    Do you use normal milk powder or sweet milk powder?
    Please reply back soon as I want to make them on this rakhi
    Thank you 🙂

      Manjula Jain
      August 2, 2009 at 11:05 pm

      Hi Dhrashti, I use normal milk powder.

    Sandra Clark
    July 28, 2009 at 4:48 pm

    Thank you so much or your website! I have been looking for authentic Indian cuisine recipes for some time now, and your website is the best one I have seen! Your recipes are awesome (luckily I have an Indian market near by to purchase some of the spices) and the videos are a great way to show what the dish is supposed to look like when you are finished. Thank you for your online “cook book” and I can’t wait to try some of these recipes myself.

    lauren
    July 26, 2009 at 12:21 am

    hi, i made the gulab jamons for a bollywood dinner party last night. they were perfect!! as nice as any i’ve had in any restaurant!!

    Girish Modi
    July 15, 2009 at 4:50 pm

    I use Bisquick instead of all purpose flout. I also use heavy whipped cream instead of plain milk.
    By substituting above ingredits my gulab jamun are better than other people. I have served my gulab jamun at many wedding parties and people always praise them.

    Ami Shah
    July 10, 2009 at 7:30 am

    Hello Manjulaji,

    I tried Gulab Jamun as per your recipe before the party day, for the first time they came out so hard that I was discouraged to make them. But I did not gave up. The second batch was better than the first one, which gave me some encouragement to make them again on the day of the party. On the day of party they came out AWESOME!! Everyone loved them. I should advice everyone to try making this before the day they are planning so that they know what needs to be adjusted. I realized from the first and second batch that the dough has to be soft, so I added more milk than specified in the ingredients in the third batch and while making 40 gulab jamuns (becasue I’m a slow cook) I was frying 10 Gulab Jamun at a time I try to add few drops of milk to the dough so that it won’t dry. That helped me. THANK YOU SO MUCH for this. Do you know how to make vegan Gulab Jamun??

    Vanitha Hari
    June 21, 2009 at 5:13 pm

    Hello Aunty,
    I tried Gulab Jamun today..It came out really good..My husband praised me for doing this Yummy recipe..I would like to thank u for posting this recipe…

    sakshi
    June 12, 2009 at 10:49 am

    Hi manjula aunty,
    i tried gulab jamuns as u mentioned in ur recipe and they were the best a couple of times and after taht didn’t quite turn out that good i dont know why?
    i was thinking the baking soda…if you could tell us exactly how much baking soda is needed i am sure it will help.
    i put more soda last time and then next time i was too cautious and put less and they became hard.
    so if you could give some measurement it will be great.
    thanks for your recipes though! i really enjoy them.

      Cook
      June 24, 2009 at 7:22 am

      Nice im going to try it

    Priyanka Patankar
    June 6, 2009 at 4:04 pm

    Dear Manjulaji,

    I’ve tried about 4 of your recipes so far and I’m already a fan of yours! The level of detail you provide and the complete videos make it so easy to follow.

    I made rasmalai today (I never dreamt that I could even make it at home). It’s turned out PERFECT!

    Thanks so much – I will keep coming back to the website….

    P

    Siya
    June 2, 2009 at 4:57 pm

    Hello Manjulaji,

    Can we add ghee instead of butter? if yes can you please let me know how much?
    Regards
    Siya

      Jaya
      June 2, 2009 at 6:17 pm

      The amount will be the same for ghee or melted butter.

    Pratibha
    June 1, 2009 at 12:54 pm

    Hello Aunty,

    I am a regualar visitor of your site and I have tried making paneer, aloo paratha, gobhi paratha, gajar ka halwa, kadhai paneer, samosa, vegetable rice and pakoras. Everything had come very well the first time. Thanks a lot for your great videos. Please continue posting videos

    theresa
    June 1, 2009 at 11:03 am

    would like to tried your receipe ….but don’t have …4 coarsely grounded cardamom seeds …..is there any substitute …

    vaish
    May 31, 2009 at 4:47 pm

    Hi

    THe jamuns turned out just so great. My hubby and my son both enjoyed it very much. So soft and yummy!!.

    S.ATWAL
    May 28, 2009 at 11:53 pm

    Hi Aunty,

    I made your Gulab Jaman today! 5 five stars again! your are an incredible teacher! they were Gulab Jaman with a difference, melt in you mouth moments, incredibly soft dumplings. Hands down I am your great fan!

    Thank you!
    S.Atwal

    Aslynn
    May 14, 2009 at 3:51 pm

    Thank you for your recipes and detailed videos! I am an american but I love food from India. I had these at a wonderful Indian restaurant and loved them so much I just had to make them at home for my family. After searching for them on the internet I found your website. I followed your recipe and instructions and they came out perfect, even better then the restaurant! Homemade is always better! Thank you again! And to anyone who reads this, try them, and if they don’t come out right, try again, they are worth it!

    sunaina
    April 26, 2009 at 10:27 pm

    i tried,but it became little harder

      Manjula Jain
      April 26, 2009 at 11:47 pm

      Hello Sunaina, may be dough was too dry.

    Neha
    April 21, 2009 at 8:48 pm

    hello,
    i made gulab jamun as the way you told but i don’t know whats wrong with them they all turned so hard that even a niddle couldn,d pass through it. please let me know where i am wrong .
    i will try them again next week.
    regards

      Manjula Jain
      April 21, 2009 at 10:23 pm

      Hi Neha, heat was too high, may the dough was too dry (some time you have to adjust milk little more or less while making dough) or neeeded to add just a pinch more of baking soda.

    smita
    April 21, 2009 at 6:32 pm

    hi manjula aunty
    i made gulab jamuns for the first time following ur receipe, can u guide me where i went wrong…….when i fried the jamuns in oil on very low flame, they got swollen and absorbed a lot of oil, became double the size in the oil, lost shape and was very porous (holes) and soft just like BREAD…..it felt like i am frying bread……i was afraid that they will break apart but they didnt…..i dont know why this happened…….
    thanks n looking for ur help
    smita

      Manjula Jain
      April 21, 2009 at 10:24 pm

      Hello Smita, I am quite sure you need to cut down on baking soda.

    manjula
    April 19, 2009 at 6:04 am

    hello, i have enjoyed making some of your receipes from your site.
    you explain it well and a lot of the ingredients I always have. Please continue with different receipes. I do not use onion and garlic and have enjoyed following your receipes.
    God bless you.

    Shiv
    April 11, 2009 at 9:19 pm

    Hi Manjula aunty,

    I have made gulab jamuns 2 times using your recipe & I have only gotten compliments! Thanks a lot!
    Shivani

    Sanchari
    April 10, 2009 at 8:40 am

    Dear Aunty,
    I did the gulab jamuns exactly as u said. They turned out taste-wise awesomely delightful. They were soft as the syrup got absorbed till the core. Everything just fine. But the shape after soaking in syrup for 5 min squeezed. One portion went inside of each ball. I cooled them just before pouring in syrup for 2 minutes. but still the shape was lost. Please do help. I just couldn’t find what went wrong or what to do! help!

    Reema
    April 9, 2009 at 12:49 pm

    Hi Manjula aunty,
    This recipe is fantastic! I tried making gulabjamuns for the first time today….they’ve turned out super-soft and super-delicious! Thanks for the detailed instructions and videos on all your recipes! I’m sure girls like me in the U.S. who don’t have their moms around to teach them how to cook, really appreciate your fantastic website! Thank you so much!
    Reema

    Thimapra
    April 3, 2009 at 4:07 pm

    Hi Manjulaji,
    I tried your recipe last night for my 8 year old’s birthday. The gulab jamuns turned out hard..and chewy. I used to always make from the MTR or Gits mix and it used to come out well. But I was tempted seeing this recipe, hence the trial. What do you think could have gone wrong? When I made the dough I added the proper quantity of ingredients that you mentioned. Inspite of adding the 1/4 cup milk, the dough was a little hard. So I added little more milk and kneaded it. The milk that I added was not room temperature, it was cold. Do you think that made the jamuns hard. Please respond. Thank you.

      Manjula Jain
      April 3, 2009 at 11:02 pm

      Hello Thimapra,
      The only reason I see that you fried them on high heat.

    Nazanin
    March 24, 2009 at 9:18 am

    Is it possible by any chance to use Coffee Mate instead of milk powder?

      Jaya
      March 24, 2009 at 2:26 pm

      Not interchangeable!
      Coffee Mate is made of oil and other stuff. Read the ingredient list.

      Milk powder is made of only milk that has had the liquid removed.

    Krishna
    March 12, 2009 at 7:51 am

    Hello Manjula Auntie, I made gulab jamun with ur recipie.. It was excellent. But i fried gulab jamun in ghee b’coz i don’t like sweets fried in oil..
    Thank u for such a good recipie.

    lanita
    February 20, 2009 at 9:55 pm

    hi aunty, i wanted to know if you could use condensed milk also… just to add more sweet flavour… thank you

      Manjula Jain
      February 21, 2009 at 7:54 am

      Hello Lanita, I will not do that.

        Shighufta
        May 6, 2009 at 12:37 am

        hey
        umm your recipie was great but your but i fried it in ghee 🙂

    not to reveal
    February 16, 2009 at 12:41 pm

    hi manjula aunty i am making this dish and i want to know if you can use unsalted butter that has cream in it because when i went shopping for unsalted butter and i checked the ingridents it all said that it has cream so i need your help please… thank you

    Nimisha
    February 15, 2009 at 11:29 am

    Manjulaji, Excellent recipe and in fact one of the best I have ever tried!! Thank you

    nabela
    February 15, 2009 at 11:10 am

    anti do you know how to make masala dosa???

    nabela
    February 15, 2009 at 11:05 am

    hi anti, when i made these gulab guman and i put them in oil they started to seperate and it all broke up… do you know why that happened… and pluse i really wanted to eat them…
    thanks…

    nameema
    February 15, 2009 at 11:02 am

    i manjula anti can you please move to my area you cook very good and i always stay hungry… anyways i have to go eat bye and thanks for your very good recepies….

    Anju
    February 14, 2009 at 5:42 pm

    sorry – i mean . can i use baking powder instead of soda

      Jaya
      February 14, 2009 at 7:53 pm

      Baking powder and baking soda are not interchangeable.

    Anju
    February 14, 2009 at 5:41 pm

    Can i use baking powder instead of baking powder. If yes then how much.

    Thanks
    Anju

    rubina
    February 14, 2009 at 5:19 pm

    hi manjula anti, i have a question can you use margarine instead of butter?

      Manjula Jain
      February 14, 2009 at 8:30 pm

      sorry no margarine

        nabela
        February 15, 2009 at 11:09 am

        why?????

          nabela
          February 15, 2009 at 1:03 pm

          isn’t margarine and butter samething?

            nabela
            February 15, 2009 at 2:47 pm

            margarine worked just fine for me anty

    Sreelekha
    February 13, 2009 at 11:33 am

    hello Manjula Aunty,
    i tried this dessert,and it came out very well.my husband loved it.
    thank u so much for this wonderful receipe.i want to know how to make masalapoories,that is my favourite chat .can u add that item to the chat list?

    thank u Aunty…

    madhubala
    January 18, 2009 at 11:02 pm

    hi Manjula ji
    i tried your recepie of naan khatai which become good. But when i tried your recepie of gulab jamun as i knead the flour it becomes so hard n oily that i cnt make balls of it. it started breaking bcz it was to hard to hold. what went wrong even if i used the same quantity as you suggested. if the skimmed milk is not always fatfree . tell me diff .

    jyoti
    January 15, 2009 at 6:07 am

    hello Manjulaji
    Namaste!

    kem chho? saru chhe? good i want to thank you to teach me gulab jamun. i mad it and it was so ,,, tasty and mouthwatering dish. all jamun was very good , soft with jali inside. wow ,,,i enjoyed it to cooked and eat. i feel bit more confident to make Indian-Gujarati midhhai as i am Gujarati from Gujarat.

    thanks a lot. i will do each week from your cookery programs.

    bye
    jyoti

    Khyati
    January 13, 2009 at 8:24 pm

    Thank u aunty.. I will try it…

    Khyati
    January 13, 2009 at 12:18 pm

    Hi aunty,

    Is it okay if I use Full cream milk powder vs non fat milk powder for gulab jamun? please let me know.

    Thank you.

      Manjula Jain
      January 13, 2009 at 1:38 pm

      that should work great just putt 1 teaspoon butter less

    swapna
    January 12, 2009 at 7:57 pm

    Namastey Aunty,

    Your recipes are very useful to me, Today i have tried Gulab jamun and they came out very nice,
    soft and very good. and instead of butter i have added ghee than also they came came out verygood
    my husband liked them and he was saying that there is no diffrence between the khoya and khoya
    which will do with drymik powder.

    thank you aunty

    nashwa
    January 10, 2009 at 9:21 am

    hi aunty,
    i tried this wonderful dish twice the first time it all ended in the pan
    not even one piece has survived,
    the second time i added more butter and it went well
    but i noticed that the gulabjamun is rough from the outside ,
    when i ate it before in a restaurant is was really soft from the outside why is that , and was the butter the cause of a better gulabjamun in my second trial ?
    thanx in advance

      Manjula Jain
      January 10, 2009 at 12:23 pm

      Gulab jamuns dough should be soft because in few minutes you will notice dough will be dry because milk powder has absorve the milk. if dough is dry it will be rough texture. Gulab jamuns will tend to break because of too much baking soda added to the recipe. Gulab jamuns should be cooked on low heat.

    ROSHI GUPTA
    January 1, 2009 at 11:08 pm

    hai aunty
    i live in australia and wat to try making gulabjamuns,can i use homemade khoya instead of milk powder?.If yes, than i have to use baking soda also?
    Wish u a happy new year.

      Manjula Jain
      January 1, 2009 at 11:20 pm

      Hello Roshi,
      If you are using khoya, you do not need to use baking soda.

        ROSHI GUPTA
        January 1, 2009 at 11:38 pm

        Thanks Aunty,i would like to say 1 more thing that i am ur regular follower of variuos recipes,have also tried a lot, since last 2 months i have been wacthing u.Before that i was not knowing about ur site.It’s really helpful.
        BYE

    RS_Sin
    December 29, 2008 at 2:41 am

    Dear Auntiji,

    Wish you a very Happy New Year to you.

    I have made Gulab Jamuns today for the first time. I had followed your recipe to the dot. The taste has come out quite well but
    the jamuns are slightly hard (i am able to cut it with a spoon but with some effort). The inner part is well cooked (and softter
    than the outer part) but is not absorbing the syrup. I would like to know how I can improve it the next time I make it.

    I have used the same proportions as you have mentioned. I have used Amul milk powder, amul milk and amul butter.

    Thanks and Regards
    Rama

      Manjula Jain
      December 29, 2008 at 11:28 am

      Hello,
      Gulab jamuns are often hard because the dough is not soft enough (some times it is possible you may have to use lieelr more milk), and are cooked on too high heat. Gulab jamuns should be cooked on low heat.

    ina
    December 17, 2008 at 11:33 am

    Hi Manjula Aunty,

    I have one confusion. alot of website says that I should use baking powder and not baking soda. Please let me know if this is baking soda or baking powder. I have a party to bring this to and I am scared of cooking.

    Thank you.

    Manjula Jain
    December 15, 2008 at 11:57 am

    Hello Vandna,
    using nonfat milk should not make that much different, dough should be soft, may be needed lettle more baking soda

    Vandna
    December 15, 2008 at 11:17 am

    Hi Miss Manjula,

    Thank you for sharing your recipe with us. My mom and I tried making the gulab jamuns last night but they ended up being hard on the inside and didn’t absorb the syrup. The heat level was on medium but the only thing different is that we used nonfat milk for kneading the dough instead of whole milk. Do you think that might have something to do with why they turned hard on the inside?

    Thanks
    Vandna

    vaani bhatia
    December 5, 2008 at 11:26 pm

    Thanx for your reply just one more question can i use nestle milk powder and nothing is mentioned on the packet if it is fat or non fat
    Waiting for your reply
    Thankyou

    Manjula Jain
    December 5, 2008 at 12:23 pm

    I live in US, so my recipes are based on what ingredients are readily available here. I don’t use Khoya because the khoya I find in Indian grocery stores it is not to my liking. No you dont need khoya.

    vaani bhatia
    December 5, 2008 at 10:55 am

    Hello Aunty
    I am very much impressed by your recipes.till last month i was going through lots of other cookery shows but now i am just opening your website to learn something.Thanks for so tasty recipes now i want to make gulabjamun I just wanted to ask if i have to mix khoya in it or not
    Waiting for your reply
    Vaani

    Dhivya
    November 25, 2008 at 1:02 pm

    Hello Madam,
    The website is wonderfulll.. i’ve been watching your recipes for a long time in youtube… I have a querry regarding gulab jamum recipe, I tried ur recipe exactly the same way u mentioned. But, the jamums seemed to be little hard, chewey and not that easy to cut with a spoon. It is not soft. I dont know where I am going wrong. Will be happy and gratefull if you can help me to make soft jamuns.
    Thanks,
    Dhivya.

    Nita
    November 25, 2008 at 8:11 am

    Sat sri akal aunty, today my daughter has been 8 months old so i celebrate at home.i thought of making gulab jamun from your recipe.First time when frying them it had been melted in the oil,i think because too much of butter.The second time i did it again (on the same day) i used melted ghee and reduced it from first time,then it come out nice.Everybody at home liked it.Thank you for your recipe and video.i’ll try it with another dish.

    Manjula Jain
    November 24, 2008 at 12:33 pm

    Hello Jaya and Deepi,
    Several times I have kept gulab jamun for more then a week. If Gulab jamuns are good when you have made they stay the same, just on Dewali I had made 600 jamuns and about 400 I made 6 days before I needed them and they were really good.
    Manjula

    Jaya
    November 24, 2008 at 12:17 pm

    I have not kept jamuns for more than a few days so I can’t say.

    Two suggestions:
    1) if you have enough time before the party, make the jamuns and keep them for a week or two and see how they are, OR
    2) select another sweet that is easier to make closer to the day of the party if you don’t have time to experiment with idea #1.

    Better to be safe than sorry – especially when having guests!

    deepi
    November 24, 2008 at 10:25 am

    Hi Jaya,

    I m throwing a big party this time on my sons bday. actually i need to prepare gulab jamuns at least 1 week bfore serving . will it be ok? my major concern is wud gjamuns bcome ver mushy if kept soKED IN SYRUP FOR SO LONG?

    Jaya
    November 21, 2008 at 7:19 pm

    Deepi, I am curious as to WHY you want to keep the gulab jamuns for so long before serving?

    Manjula Jain
    November 21, 2008 at 11:36 am

    Hi Deepi,
    Gulab Jamuns will stay in the same texture, they dont become any softer because they were soaked in syrup for longer time.

    Deepi
    November 21, 2008 at 9:45 am

    Hi manjulaji………

    i want to know if the gulab jamuns will become very soft and mushy when kept for 2 weeks in syrup? what can i do if i want to make gulab jamuns and keep them for 2 weeks prior to serving so they retain their shape?

    monica
    November 20, 2008 at 11:19 am

    Dear Auntiji,

    I made the Jamun’s as per your recipe and they turned out excellent. All your recipes are very precise and easy to try out. We appreciate all the effort you take in posting these recipes online.

    Monica

    Manjula Jain
    November 13, 2008 at 11:08 am

    Hi Drhindavi,
    you do need to use milk while making dough for gulab jamun.

    drhindavi
    November 13, 2008 at 9:15 am

    hi manjula aunty…..great recipe just wanted to ask u tht it is necessary to put milk while kneading the dough can we use any thing rather thn milk to knead dough..
    love u aunty u make my job much more easier through ur site

    Jaya
    November 3, 2008 at 3:57 pm

    Hi Anju,
    Go ahead and use the salted butter. The smal amount of salt in the butter will not have an adverse effect on the gulab jamums.
    Jaya

    anju
    November 3, 2008 at 12:00 pm

    Hi Manjula Aunty,

    i am willing to make gulab jamuns today but i donot have unsalted butter at home. can i substitute unsalted butter with ghee or oil..

    pls help.

    thanks a lot..

    Seema Pawa
    October 17, 2008 at 4:45 am

    Manjula ji
    Today i tried your gulab jamun recipe.They turned out nice but according to me they were not perfect. everything was fine but the outer surface was bit hard.What mistake I could have made? I think you can only answer me as you are perfectionist.Eagerly waiting for your reply .
    Manjula ji i would like to say that you are ding a great job by guiding persons who are fond of cooking like me.
    Seema Pawa
    Bangkok (Thailand)

    jeffrey stanger
    October 15, 2008 at 2:13 pm

    Hello Manjula,

    Really am enjoying your video cooking classes.

    Would it be possible to please do a video on tomato shorba ? It would be greatly appreciated.

    My Best Regards,
    Jeffrey Stanger

    Samira
    September 28, 2008 at 1:39 pm

    Hi Manjula Aunty,
    I tried this recipe, and the gulab jamuns turned out soft from the inside, however the outside layer was very spongy and hard to break. I made it twice,and had the same problem. Do you know what I did wrong?
    Thanks Aunty,
    Samira

    Manjula Jain
    September 22, 2008 at 4:50 pm

    Hello Amina,
    Gulab jamuns are often hard because the dough was not soft enough or gulab jamuns were cooked on high heat. Gulab jamuns should be cooked on low heat.

    Amina
    September 22, 2008 at 2:19 pm

    Hi Manjula Aunty,

    I have tried this recipe and the gulab jamans turned out quite hard… But thanks for this recipe and all your recipes. They are easy to follow and seem pretty simple with amazing results!
    Thanks Aunty!
    xxx

    Rashida
    September 22, 2008 at 3:23 am

    Hi Manjulaji,
    Today only I found this website and I have watched many videos already. Recipes are simple to follow and I am going to try few today. Thanks a lot for this website. It is great.
    I liked your Almond burfy recipe. I would like to ask you that can I use Cashewnuts instead Almond so it becomes KAJUBURFI. My son likes kajuburfi a lot. OR is it possible to give Kajuburfi recipe so I can make this for my son.
    Thanks once again.

    Manjula Jain
    September 21, 2008 at 5:50 pm

    Hello Kiran,
    Thank you, for a great compliment. You freeze the gulab jamun after soaking in syrup. Batter to freeze in small batches and flat boxes so they are not piled up over each other.

    Kiran
    September 21, 2008 at 5:22 pm

    Dear Manjula,

    Your recipes are so well explained. Even a cooking-no-talent like me is able to follow them well. I made the Gulab Jamuns once following your recipe and they came out great. I want to make my own mithai this Diwali and I will follow all your recipes.

    If possible I want to make the Gulab Jamuns well ahead of time. You said we can freeze them. How do you freeze them? Do you freeze the fried balls seperately and then thaw them out and add to warm sugar syrup at the last minute? Or do you freeze them after soaking them in syrup? What is the best way?

    If you can let me know, I can always have Gulab Jamuns ready to serve!

    Warm regards,
    Kiran

    Manjula Jain
    August 24, 2008 at 9:19 am

    Hello Nani,
    I have never used whole milk powder, try and use 1/2 tablespoon less butter, let us know hoe the gulab jamun turned out.

    Nani Khemaney
    August 23, 2008 at 11:16 pm

    Does it make a difference if I use whole milk powder and reduce the butter?
    I do not have any non fat milk powder. Would that make a significant difference?

    Nani Khemaney
    August 23, 2008 at 11:15 pm

    I love your recipes!

    Jaya
    August 20, 2008 at 1:30 pm

    Hi Alisha,
    You get to know your stove by practice. Your dials should have some kind of markings on it – either numbers or letters like Lo – Med – High. Either way, turn the dial on midway between OFF and HIGH.
    After a few minutes, put in a test piece of jamun dough in the oil and see what it does. From there you can decide if you need to increase or decrease the heat.

    Whether you have gas or electric, you many need to adjust the heat slightly during the course of deep frying.

    It all gets better with practice. 🙂

    Manjula Jain
    August 20, 2008 at 9:30 am

    Hello Alisha,
    Every stove has different settings, you will have to use your own judgement. I like to fry in canola oil.
    Manjula

    Alisha
    August 20, 2008 at 6:13 am

    Hello aunty! hope you are well.
    I have two questions:
    what sort of oil for the frying? is it olive oil, etc?
    and secondly,
    i have an electric stove. when you say medium low do you mean 3 or 2? (this is assuming that we have the same sort of stove!)

    Manjula Jain
    August 19, 2008 at 1:06 pm

    Hello Neeta, I have tried once and did not like it, also it had a funny smell.

    Neeta
    August 19, 2008 at 12:41 pm

    hello Aunty,I have tried Gulab Jamun & this time it was perfect …yammmyyyyy…

    i want to ask 1 thing… what is this milk-mava powder…i have seen in the Indain shop ….is that same like dry milk powder or Powder of Mava.

    Manjula Jain
    August 11, 2008 at 4:34 pm

    Hello Sadia, you can use bisquick use little less butter just texture comes out little different.
    Manjula

    sadia
    August 11, 2008 at 1:57 pm

    hello aunty.

    aunty can i use bisquick instead of all purpose flour??

    Priti
    August 9, 2008 at 5:31 pm

    Yes anuty, ur rite I added to much of unsalted butter around 4 cubes. which resulted in very smooth balls. anyways i am trying again to day I hope it turns rite

    Jaya
    August 9, 2008 at 6:01 am

    To follow up, I would also recommend frying a test piece of jamun to see if it fries correctly before adding more.

    Manjula Jain
    August 8, 2008 at 11:57 pm

    Hello Priti,
    The only two reasons I can think, you had too much baking soda, or too much butter. I know gulab jamuns should be fried on very low heat but if it is too low thats the another reason gulab jamun will disolve in oil

    Priti
    August 8, 2008 at 6:54 pm

    Onr more thing I added the butter in the same way as the video

    Priti
    August 8, 2008 at 6:53 pm

    it was exact a pinch with my figure tips >>>> I really dont know waht happen? they where smooth while rolling

    Priti

    Jaya
    August 8, 2008 at 6:13 pm

    Look above at the Tips and see #2. Perhaps you put in too much baking soda. Do you remember how much you may have put in?

    A “pinch” in cooking terms is “less than 1/8 of a teaspoon”, usually a small amount picked up between your thumb and finger.

    Hope this helps. 🙂

    Priti
    August 8, 2008 at 5:47 pm

    Hi anuty,
    Today I tried gulab jamun. the ball where every smooth and soft while i was rolling and they looked good but the moment they where put in oil which was not too hot and was medium, I dont know why it started disolving in oil. Can you tell me why that happened ??? I want to try this recipe again.

    Manjula Jain
    July 16, 2008 at 8:34 am

    basen ladoo is in the list to do

    Archana
    July 16, 2008 at 6:46 am

    hi aunty,

    Your all desserts are good and i did try.
    Do u know , how can make basen ladoo?
    Pls tell us.
    Thanks,
    Archana

    Rimpy
    July 10, 2008 at 3:24 pm

    Hi Aunty,

    I love to cook, so when i found your recipes, cooking became fun.
    You have a way of simplifying the recipes which is great for those of us who are learning to cook. So Thank you for sharing your knowledege with us.

    Rimpy

    sujatha
    July 3, 2008 at 11:41 pm

    manjula ji,

    I have tried gulab jamun the other day, follwed every step and they have come out good and my husband says they taste good even, but they have a hollow space in between, could you please tell me how i can make gulab jamun’s with out that hollow space in between

    Many thanks for your very good recepies, i think you should be positng atleast one in day

    Regards
    Sujatha

    uzma zaidi
    July 3, 2008 at 1:02 pm

    is very easy and good recipe

    sujatha
    July 3, 2008 at 10:13 am

    manjula ji,

    I have tried gulab jamun the other day, follwed every step and they have come out good and my husband says they taste good even, but they have a hollow space in between, could you please tell me how i can make gulab jamun’s with out that hollow space in between

    Many thanks for your very good recepies, i think you should be positng atleast one in day

    Regards
    Sujatha

    munna
    July 3, 2008 at 4:42 am

    hi aunty!!!
    I tried ur gulab jamun and it was very tasty!!! but it did turn a bit hard (maybe becuae maida was too much) but still me and my family enjoyed it!!!!! thanks a million for ur simple and tasty recepies!!! now im a great fan of urs!!!!!!!!!!!!!!

    munna
    July 1, 2008 at 5:36 am

    hi
    in another site for making gulab jamun, they added a tablespoon of yogurt instead of whole milk? do u know y? and is it the same if add any of these? pls let me know

    munna
    July 1, 2008 at 5:33 am

    Hi aunty
    When I try to play your gulab jamun vedio, it says VEdio no longer available, y is thats so?

    munna
    July 1, 2008 at 5:22 am

    hi manjula aunty

    I am in gulf, and it was so difficult for me to find tasty gulab jamun from shops here, then I did find a shop but it was too costly there, but still i buy everytime from there,(as its my favourite) but now after i saw ur recepie, i dont have to buy anymore as I can make it myself, today im gonna try it and I will let u know how it turns out….

    Manjula Jain
    June 16, 2008 at 9:32 am

    Hello Preet, yes you may use full fat milk powder.

    preet
    June 16, 2008 at 6:59 am

    hallo auntie

    can we use full fat milk powder ,because the place where i live ,non fat milk powder isnt available .thanks

    shilpa
    June 3, 2008 at 3:26 pm

    hello manjulaji

    loved ur gulabjamun recipe, i tried them n came out yummy…same like the one made with khoya in India. thank u for all ur recipes.

    Ly
    May 31, 2008 at 10:42 am

    Namaste…Manjula!!!
    My from Brazil…thanks for videos!!!
    Gulab Jamuns is very very very … delicious!!!
    Congradulations and Thank you!!!

    rumi
    May 30, 2008 at 2:03 pm

    Dear Manjula:
    The first time I tried the Gulab Jamuns I fall in love for them. Then, my husband found you in youtube and we immediately tried to make them. At the moment I only had Mr.Coffee milk, so I went for it; but even when they came up ok, it was a hassle because the dough was very sticky and weird.
    Anyway, it worked and we ate them. Today, for the second time, I actually made them with the right milk and WOOOWWW, they’re AMAZING!!! The dough was super easy to manage.
    We are really glad that you take some of your time to put this recipes online and we hope you keep doing it because we just love them. Thank you soooo much!!!
    P.D: Also your samosas and Palak Pareer came out delicious!!!

    krithika
    May 28, 2008 at 6:40 am

    why do we add Baking soda?? is it necessary? can we do without it?

    ravi
    May 21, 2008 at 11:57 pm

    Hi Aunty,

    When i make gulab jamuns it comes really wel but it is bit hard from inside how could i make it soft from insid as well.

    Manjula Jain
    May 19, 2008 at 1:33 pm

    Hello Sofina, I think dough was too dry just add another spoon of milk, dough should be soft enough that you can make balls smooth.

    Sofina
    May 19, 2008 at 12:31 pm

    Hi Aunty,
    Thank you so much for your informative and detailed recipes. They’re so helpful!I just tried your gulab jamun recipe, and they taste really good…but they look a little different. Theyre more flat in shape, and not smooth…just a little confused as to why this happened.I think you’re so cute!:D:D:D Keep up the great work Aunty!

    Sofina

    Kavita
    May 10, 2008 at 7:36 am

    Hi Manjulaji,

    I just tried your gulab jamun recipe and they turned out great!! Thank you so much!! I was a little doubtful about how much baking soda to use but I ended up using 1/4 tsp and they came out perfect.

    Malini
    May 8, 2008 at 7:34 pm

    Namaste Auntiji,

    How are you?
    Its an amazing recipe which I will try over the weekend.
    I tried out the rasmalai yesterday, it was amazing!!!
    I also added a little bit of Kewra essence though.. It turned out very well..
    THANK YOU SO MUCH AUNTyJI..
    I am diehard fan yours now!!!

    NIRA KAR
    May 5, 2008 at 8:00 pm

    Hi Manujulajii,
    First of all thanks a lot to show us these wonderful recipes. These are really helpful for us , who live abroad without their parents. I hava a request for you, could you please show us how to make boondi Laddoo? Everybody loves laddoo. If you have time please let us know how to make that.
    thanks,
    nira

    Sangeeta
    May 1, 2008 at 3:13 pm

    Hello Aunty Manjula!!! I LOVE watching your recipe videos on youtube and I’m very glad that I discovered your website. My Mom has recently tried your recipe for gulab jamun and they came out just wonderful!! Thanks very much…all your recipes look very simple to follow and very delicious…thank you and keep cookin’! 🙂

    ravi
    May 1, 2008 at 2:17 pm

    Hi Manjula,

    When i make gulab jamn it comes really wel but it is little bit hard from inside when we eat it is not sweetshop gulab jamun like soft from inside can u advise me please
    Thanks

    AJ
    April 24, 2008 at 3:17 pm

    Ms Manjula–a friend of mine’s mother makes a spicy chutney out of green chilis and green mango- I have yet to find anyone who has any idea how to make this. Would you know, by any chance?

    Manjula Jain
    April 23, 2008 at 11:32 pm

    Hello Sean if you do not have measuring spoon try 1/8 cup of butter and use little more milk to make dough soft leave the dough for 3 to 4 minutes before making the balls.

    Sean
    April 22, 2008 at 2:45 am

    Dear Manjula ji.

    I love your recepies! However I would like to know how to measure & take 3 tbsps of butter for this recipe. This is because, my jamun dough was completely shredding,.. I couldnt make the balls! could you please help me with it!

    I also wanted to know about how much time to leave once the batter is ready before making the balls!

    Thank you so much ji!

    SEAN

    Manjula Jain
    April 21, 2008 at 7:39 pm

    Hello Kavita, I dont thing you can do gulb jamuns without all purpose becauce you need some kind of binding.

    Kavita Joshi
    April 21, 2008 at 4:02 pm

    Hi Manjula Aunty,

    I want to make Gulab jamun without all purpose flour so that we can use it during fast 🙂 Is it possible? What should we use as substitute of all purpose flour.

    Thanks!

    Kavita

    Manjula Jain
    April 21, 2008 at 11:08 am

    Hello Rav, I think you added little too much baking soda.

    Rav
    April 21, 2008 at 10:59 am

    Hi actually i made gulab jamunas everything was fine but when i puted the mixture in the oil it scatered so it didn’t come really well i dont know what i have done wrong can you advise me please.
    Thanx

    Manjula Jain
    April 15, 2008 at 12:44 pm

    yes powdered milk is same as milk powder

    Hillary
    April 15, 2008 at 9:37 am

    Is milk powder the same as powdered milk?

    Manjula Jain
    April 9, 2008 at 8:40 am

    Hello Annette, If you will use salted butter you will have salteen gulab jamuns. I also have electric stove just heal the oil on medium low. This time gulab jamuns will be perfect.

    Annette
    April 9, 2008 at 4:57 am

    Hello Manjula Aunty,

    What will happen if I used salted butter instead of unsalted butter when making Gulab Jamuns?

    I have not yet tried to make them again-as the three times I tried they did not work out right. It is hard for me to regulate the temperature with electric stove top.

    Pray for me Aunty that it will work out for me next time.

    Im so excited about them finally working out-I cant wait to cook them for my family and friends.

    From Annette

    Jennifer
    March 31, 2008 at 12:34 pm

    I love your site! I just recently had Indian cooking for the first time and love it. I have been looking for good vegetarian recipes and you have the best site of all of the ones I have seen. I love your videos and I look forward to more recipes! I am making this recipe next. Yum!

    Manjula Jain
    March 28, 2008 at 9:19 am

    Hello Kunal please check the recipe.

    kunal
    March 28, 2008 at 1:05 am

    can i add soda or beaking powder in gulab jamun.

    please give me a answer.

    kunal

    humtum
    March 27, 2008 at 12:24 pm

    manjula aunty…….it’s great u have got a proper site now……….i just loved it and shared it wid one of my friends…..i cud never make any Indian Sweet before but tried ma hands on gulab jamans as per your recipe, and they came out so well.
    love ya aunty:D:D:D

    Manjula Jain
    March 27, 2008 at 8:04 am

    check the recipe for vegetable rice.

    Manjula Jain
    March 27, 2008 at 7:47 am

    rasgulla after you make few times you know exactley how much water to take out and how much to knead the paneer. May be you needed the knead the paneer little more.

    abhimanyu
    March 27, 2008 at 12:50 am

    how can i make rice polaw.

    pankaj
    March 27, 2008 at 12:18 am

    hello ,
    i make your bangali rasgullas it is relly so tasty and beautiful but seems there is problem after took out rasgulla’s from pan size was not expand exactlly according to ur double size. so what i have to be do.

    plz help me.

    my phone no. is 09308091560 , 9431353080

    pankaj
    March 27, 2008 at 12:09 am

    thanks alot for response . u r really great and great

    Manjula Jain
    March 26, 2008 at 11:29 pm

    Sorry I have never made bathua sag murraba

    pankaj
    March 26, 2008 at 8:03 pm

    i would like to know something

    will u plz. tell me how can i make bathua pag murraba .

    Manjula Jain
    March 26, 2008 at 4:45 pm

    every grocery store carrys unsalted butter.

    pankaj
    March 26, 2008 at 2:57 am

    hello ,
    u r really great and great . please give me the suggestion that from whaere i can get unsaulted butter.
    i was searched it alot everywhere but din’t got it.

    if u r able to give ur phone number then plz.

    Faye
    March 20, 2008 at 10:13 pm

    Dear Mrs. Manjula,

    Thank you so much for creating this wonderful website! I am so excited to try your recipes.

    Olivier
    March 15, 2008 at 6:35 pm

    Dear Manjula,

    Your desserts are sweet and delicious! … and I love your web site ( so clear, simple and humble!)

    I am a French pastry chef (althought I have placed this profession on the side for a few years, I still love it) and have two suggestions you might find interesting.

    More and more the pastry professional world find the wheat price sky rocketing (I think it has tripple within 1 year). Imagine what it means to a pastry chef face with this situation!
    I think many of them might be interested to find alternative to wheat, not only because the price is climbing weekly, but also because it is an alternative to people with Celiac desease…. and it had an other flavor to the traditional wheat flavor.
    For example you could transform a traditional pie dough, tart dough with another type of flour (i.e Gram flour, etc.).

    Traditional italian pasta, sponge cake and other specialties could also use this type of flour replacement.

    Coming from a pastry Europeen culture, I realized how advance the pastries are there and how much people from all around the world brag about them. With sadness, I rarely saw ethnic pastry to be taken to this level. They are often too sweet and/or too fatty.

    I beleive, indian recipe as you make them could have an added twist such as of creativity, subtle balance of flavors, sweetness (not too much not too little), fat (not too oily, not too heavy, right fat flavor, yet transporting the flavors), having crunchy feeling in our mouth as we biting or creamy or both blended, final presentation, etc… you will send your love for them to the sky.

    Olivier

    Mano
    March 15, 2008 at 5:06 am

    Dear Mrs Manjula,
    Today I made gulab jaamuns for the fourth time. (Actually, I made jalebis today for the first time as well). All four times, I used your recipe. I followed your instructions to the dot and they came out perfect all four times. My family and I enjoyed this great Indian treat. This is my favourite all-time Indian sweets, at least out of all the ones I have tasted. Thank you very much for uploading this wonderful recipe for all of us.

    Manjula Jain
    March 13, 2008 at 11:26 pm

    Gulab Jamuns you can leave them out or refrigerate texture should hot change. the only problem I see you cooked them on little high heat. Use your harden gulab jamun in little different way they will taste great. Cut them in small pieces and dip them in choclate and garnish with sliced almonds.

    melanie
    March 13, 2008 at 9:43 pm

    Dear Mrs Manjula,
    thanx for this great contribution! Please advise me why gulaab jaamuns turn hard when i leave in the fridge. they are perfect when fresh but as time goes they don’t soften only harden? i left them out for about 6 hrs before refrigerating.
    i coolled them outside little bit before adding to very hot syrup.
    please wat am i doing wrong?
    thanx so much!

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