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    Home

    Gulab Jamun Recipe

    January 12, 2022 By Aarthi 116 Comments

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    Gulab Jamun with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder balls are fried and soaked in syrup to make it melt in mouth.

     
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    TABLE OF CONTENTS
    1. About Gulab Jamun
    2. Gulab Jamun using Milk powder
    3. Gulab Jamun using Sooji
    4. Gulab Jamun using Khoya
    5. Gulab Jamun using Paneer (Paneer Jamun)
    6. PRO TIPS
    7. RECIPE CARD
    8. Gulab Jamun | Gulab Jamun Recipe

    Gulab Jamun Recipe

    Yay..It is jamun time..I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the elaborate description for jamuns.

    About Gulab Jamun

    Gulab jamun is a milk-solid-based dessert from the Indian subcontinent that is popular in India, Nepal, Pakistan, the Maldives (where it is called gulab ki janu), Bangladesh, and Myanmar. It is also officially designated as Pakistans national dessert by the Pakistani government. It's also frequent in countries with large populations of people of South Asian descent. Instead of khoya, modern recipes
    substitute for dry or powdered milk. To improve the flavour, it is frequently garnished with dried nuts such as almonds and cashews.

    Similar Recipes,
    Bread Jamun
    Khoya Jamun
    Kala Jamun

    Pin
     
    Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is..
     
    These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core..I have one more version which is made with paneer will share it soon.

    Ingredients for Paneer Gulab Jamun

    All Purpose Flour:

    All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.

    Rose Water:

    Rose water is used to balance off more highly flavorful spices, such as saffron, and to add a high note to mellower flavours.

    Saffron :

    Against dull grains, a small pinch gives beautiful colour, perfume, and flavour. Desserts are another popular choice, and saffron may be used in any recipe that calls for vanilla, such as custards and biscuits.

    Serve hot Gulab Jamun as a dessert with vanilla ice cream at a party or as a sweet after a meal.

     
    Pin
     

    Gulab Jamun using Milk powder

     
    You can add any nuts to the syrup while serving, pista, cashews and almonds taste good. Hope you will try this out and let me know how it turns out for you.
     
    Pictorial:
    Pin
    Take all your ingredients
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    Sieve milk powder
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    with some maida
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    salt and baking soda
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    sieve it well
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    Take it in a bowl
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    add in a tsp of ghee
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    add in curd
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    knead it to a soft sticky dough..Let the dough
    rest for 5 mins
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    While the dough is resting, make syrup..
    Take sugar in a sauce pan
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    Pour in water
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    heat it up
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    bring it to a boil and boil it for 5 mins
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    Add in cardamom pods
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    and simmer for 2 more mins till it gets little sticky..
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    Add in saffron
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    and some rose essence
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    syrup done..Set aside till you  fry the jamuns
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    take small portion of dough
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    roll it into a smooth ball
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    there shouldn't be any cracks in this
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    Heat oil or ghee for deep frying
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    for testing drop a ball in
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    the ball should sink in first, then slowly rise to top..
    That is the right temp
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    now drop few more balls
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    fry them on low heat till it gets golden
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    now it is golden
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    drain them
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    The syrup should be hot when you drop the jamuns in..
    So reheat the syrup till it is bubbly and drop the jamuns in
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    drop jamuns in and soak them for 2 hours
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    ta da
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    enjoy
     

     

    Pin
     
     

    Gulab Jamun using Sooji

     

    Pin

    Easy Gulab Jamun Recipe with step wise pictures. Super delicious gulab jamun recipe which is so yummy and is really easy to make. It needs simple ingredients and taste so good. Perfect for parties. Yay. It is jamun time again. I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.

    Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is.

    Similar Recipes,
    Bread Jamun
    Khoya Jamun
    Kala Jamun

     

    Pin

    Pictorial:

    1)Take sooji in a bowl.

    Pin

    2)Add little milk and set aside

    Pin

    3)Now it has absorbed all the milk.

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    4)Take milk powder in a bowl.

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    5)Add butter

    Pin

    6)Mix into the powder

    Pin

    7)Done

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    8)Add maida

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    9)Add baking powder

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    10)Mix well

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    11)Add sooji mix in

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    12)Rub it well

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    13)Add milk

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    14)Make it into a dough

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    15)Take sugar in a pot

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    16)Add water

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    17)Bring it to a boil. Cook till sticky consistency. Add cardamom pods and set aside.

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    18)You can add few drops of lemon juice as well.

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    19)Take a small portion of dough

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    20)Roll it into a smooth ball.

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    21)Deep fry on medium heat

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    22)Keep turning gently

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    23)Fry till golden

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    24)Drain

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    25)Add hot gulab jamuns to warm syrup. Or cool the jamuns and heat the syrup, and add cooled jamuns to boiling hot syrup.

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    26)Leave them to soak for 3 to 4 hours.

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    27)Serve

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    28)Soft and melt in mouth.

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    Gulab Jamun using Khoya

    Pin

    In our house gulab jamuns are usually made from a readymade packets..We do make jamuns often,but somewhere I read that one jamun contains 100 calories...I know that I cannot stop with one jamun, If we make it at home,I will surely eat 10+...I think that is a little less amount only..So we stopped making it at home..

    But when I came across this recipe,I want to make it ASAP..And I found a good excuse too. Guys Its Diwali..Set aside your guilty conscious and let eat some good stuffs..This is the one which I often crave for..Even in mid nights...My mouth is watering as I write this post.

    Pictorial:
    Pin
    Take all your ingredients
     
     
    Pin
    take it in a bowl and allow to cool down
    Pin
    add in baking soda
    Pin
    and your flour
     
     
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    mix well
     
     
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    add some milk and make into a dough
     
     
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    dough is done
     
     
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    cover it with a wet cloth..I used a clean towel
     
     
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    knead it once
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    shape it in log
     
     
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    cut it in half
     
     
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    roll in to thin log again
     
     
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    cut into equal sizes
     
     
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    shape into a smooth ball
     
     
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    all done
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    Meanwhile make sugar syrup..Take sugar in a kadai
     
     
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    add water
     
     
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    mix well
     
     
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    add in cardamom
     
     
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    mix well
     
     
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    bring that to boil
     
     
    Pin
    boil for 5 minutes until it reaches one string consistency
    Pin
    Now heat oil for frying
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    add in jamuns..At first they will sink to bottom and will slowly rise up
     
     
    Pin
    fry for few minutes
     
     
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    it is getting little brown
     
     
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    Now getting light golden
     
     
    Pin
    now it is rich golden
     
     
    Pin
    now it is getting jamun colour
     
     
    Pin
    drain it
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    immerse in hot syrup
     
     
    Pin
    mix well
     
     
     
    Pin
    whole jamuns are fried and soaking in syrup
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    Serve

    Gulab Jamun using Paneer (Paneer Jamun)

    Pin

    Gulab Jamuns, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one. Last diwali i shared sweet potato jamun, so i decided to try a version of jamun for this diwali as well. So i decided to make paneer jamun and aloo jamun..Will be sharing the potato jamun tomorrow..

    Similar Recipes,
    Kala Jamun
    Khoya Gulab Jamun
    Bread Jamun
    Gulab Jamun using milk powder
    Sweet Potato Jamu

     
    Pin
     
     
    Preparation Time : 15 mins
    Cooking Time : 15 mins
    Soaking Time : 30 mins to 1 hour
    Makes : 10 to 12 jamuns
    Ingredients:
    • Paneer - 1 cup crumbled ( Recipe here)
    • All Purpose Flour / Maida - 3 tblspn
    • Baking Soda / Cooking Soda - a pinch
      Oil or Ghee for Deep frying
    • Sugar - 1 cup
    • Water - 1 cup
    • Rose Water few drops (optional)
    • Saffron a pinch (optional)
     
    Method:
     

    Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in  rose water and saffron and pour this into a large bowl. Keep warm

    Take crumbled paneer, mash them really well.ae

    Add in baking soda and flour. Knead to a soft smooth dough.

    Now take small portion of the dough, roll it into a smooth ball.

    Heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.
     
    Now drain them and add to the warm syrup immediately.
     
    Let them soak for 30 mins or more..
     
    Remove the jamuns carefully into a bowl and chill. Serve cold or hot.
     
     
    Pictorial:
    Pin
    Start by making sugar syrup..take sugar in a sauce pan
    Pin
    add in water
    Pin
    bring it to a good boil and cook for 5 mins
    Pin
    the syrup should reach sticky stage and not 1 string consistency
    Pin
     
    Pin
    add few drops of rose essence
    Pin
    add a pinch of saffron..set aside and keep the syrup warm and not piping hot
    Pin
    now take ingredients for jamun
    Pin
    take crumbled paneer in a bowl
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    mash them well
    Pin
    now it is smooth
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    add in flour
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    add a pinch of baking soda
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    knead well
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    it has to be smooth
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    take small portion
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    roll it into a smooth ball
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    add done
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    now drop it in hot oil
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    fry till golden
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    now add it to the warm syrup..Hot jamuns added to warm syrup will absorb the syrup much better
    Pin
    soak for an hour or so
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    Serve
     
     
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    PRO TIPS

    • Mashing the paneer is the main step, so mash them till smooth.
    • Don't add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.
    • Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, don't stir immediately, leave them for a min them stir so you don't break the balls.  
    • The syrup has to be warm, the jamuns should be hot. So when you put hot jamun in syrup, it absorbs the syrup well.

    RECIPE CARD

    Pin

    Gulab Jamun | Gulab Jamun Recipe

    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Resting Time 2 hrs
    Total Time 2 hrs 45 mins
    Course Deserts
    Cuisine Indian

    Ingredients
      

    Gulab Jamun with Milk Powder

    • Milk Powder - 1 cup I used everyday
    • All Purpose Flour / Maida - 3 tblspn
    • Baking Soda a pinch
    • Ghee / Clarified Butter - 1 tsp
    • Salt a pinch
    • Curd / Yogurt - 2 tblspn You can use milk too
    • Oil or Ghee for Deep frying

    For Syrup:

    • Sugar - 1.5 cup
    • Water - 2 cup
    • Cardamom Powder - 1 tsp I used 4 cardamom pods
    • Rose Water - few drops
    • Saffron a big pinch

    Gulab Jamun using Sooji

      FOR GULAB JAMUNS:

      • Milk Powder - 2 cups
      • Unsalted Butter - 2 tbsp
      • Sooji / Rava - 3 tbsp soaked in 2 tbsp milk
      • All Purpose Flour / Maida - 2 tbsp
      • Baking powder - 1 tsp
      • Milk as needed
      • Oil or Ghee for deep frying

      FOR SUGAR SYRUP:

      • Sugar - 2 cups
      • Water - 3 cups
      • Cardamom - 3 crushed optional

      Gulab Jamun using Khoya

      • Khoya / Mawa / Kova - 1 cup unsweetened
      • All Purpose Flour / Maida - ¾ cup or as needed
      • Baking Soda - ½ tsp

      For Sugar Syrup:

      • Sugar - 500 gms
      • Water as needed
      • Cardamom pods / Yelakai-4

      Instructions
       

      Gulab Jamun with Milk Powder

      • In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
      • Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
      • Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
      • Now add in cardamom powder, saffron and rose essence. Mix well.
      • Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks
      • Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
      • Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
      • Serve.

      Gulab Jamun using Sooji

      • Take sooji in a bowl, add milk and set aside for 5 mins.
      • Take milk powder in a bowl. Add butter and rub it well.
      • Now add in maida, baking powder, sooji mixure and rub it into the milk powder.
      • Add milk slowly and knead to a soft dough.
      • Now take sugar and water in a large pot and bring it to a boil. Boil for 5 to 6 mins till the syrup reaches sticky texture. Set aside warm.
      • Now add cardamom if needed.
      • Divide the milk powder mix into small balls and deep fry in medium hot oil till golden.
      • Set aside to get warm.
      • Heat the syrup till bubbly. Pour the hot syrup over the warm gulab jamuns. Set aside for 2 to 4 hours for the jamuns to get soft.
      • Serve.

      Gulab Jamun using Khoya

      • Heat milk in a wide mouth vessel and bring it to boil...Let it boil for 30-40 mins until it gets thick..Stir often so that it doesn’t stick to the bottom of the vessel..
      • The khoya should be little on the liquidy side. If it is looks curdled and rough, you can add it to the blender and make into a smooth paste, so the dough will be smooth and not rough. Now let the khoya cool down completely..
      • Now add in baking soda and mix well..Add in flour and make into a very soft dough.Add a few spoons of milk if needed..
      • Cover it with a damp cloth and set aside for 20-30 mins..
      • Now knead the dough once and divide into equal portions..Make small balls out of it and set aside..
      • Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour...
      • In the mean time while the jamuns are frying make sugar syrup..
      • Take sugar in a kadai..Cover it with water and bring it to boil..
      • Add in cardamom pods and mix well..Let it boil for around 5 mins until it reaches sticky consistency. If you take the syrup between your fingers the syrup should be sticky.
      • Take the fried jamuns and immerse it in the sugar syrup...
      • Let it soak for 2 to 3 hours before serving.
      • Serve it with icecream or as it is..

      Video

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      If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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      IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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      « Paneer Cheese Wraps Recipe
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      Aarthi

      About Aarthi

      Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

      Reader Interactions

      Comments

      1. Harini

        at

        Very tempting!

        Reply
      2. Sumee

        at

        Happy Diwali.. Love your visual treat. :o)

        Reply
      3. The Pumpkin Farm

        at

        Aarthi, U have loads of patience, loved ur recipe

        Psst--where is the diwali story

        Reply
      4. Roshan

        at

        aarthi ...this dish is simply mouthwatering....i like the pictorial description of the method...i feel confident to prepare khoya at home now...

        Reply
      5. Zia Elle

        at

        never seen them before. We have something similar called in italian "castagnole" or "frittelle"
        Very very good!!

        Reply
      6. Archana

        at

        Yummy Yummy Khana muze bhi dena!

        I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

        Reply
      7. Nalini's Kitchen

        at

        wow..gulabjamuns with home mwde khoya looks sooooo tempting and delicious.

        Reply
      8. Mélange !

        at

        I have already grabbed mine.Nice pictorial Aarthi..Awesome make !

        Reply
      9. Sayantani

        at

        thanks for visiting me Arthi. yo have one awesome space here. lovely recipes and awesome clicks. the gulab jamun looks so soft and delicious. wish could have grabbed some.

        Reply
      10. Sobha Shyam

        at

        yummy gulab jamuns, lovely recipe..

        Reply
      11. veena krishnakumar

        at

        great pics!!!!looks so yummy!!!!!!!!

        Reply
      12. Hamaree Rasoi

        at

        I just completely forget about my calorie intake during festive time 🙂 Yummy looking gulab jamuns

        Deepa
        Hamaree Rasoi

        Reply
      13. Shabs

        at

        I make the packet version too and then I tried one with the milk powder but didn't like it at all but this looks really good , so thanks for the recipe and a very Happy Diwali to you :D.

        Reply
      14. Srivalli

        at

        Wow so many lovely clicks..gulab jamun looks very inviting!

        Reply
      15. Priya

        at

        Spongy and yummy jamuns tempts me a lot..

        Reply
      16. Gayathri Kumar

        at

        Looks so soft and delicious...

        Reply
      17. Hemavathi Murari

        at

        they are just mouthwatering and thanks to teach me how to do khoya/kova thro' this post.

        Reply
      18. Unknown

        at

        thanks for helping me out clearly..my mother in law prepares khoya and leave it one night...next day only she ll make jamuns...i think its kind of fermentation...is this step needed?

        Reply
      19. Aarthi

        at

        @UnknownI don't think that step is needed

        Reply
      20. Priya.G

        at

        Aarthi,very recently i subscribed to your recipes,they are really excellent and easy for me to understand,keep posting much more recipes,can you also give me malpuva recipe if possible,i would really be happy for that.

        Reply
      21. Yes Cook

        at

        Very well prepared and explained. Jamuns look yummy.
        Thanks for sharing.

        Reply
      22. Sudha

        at

        Hi Aarthi,

        I have the store bought khoya, which is very hard.How do I mic with the flour ?

        Reply
      23. Aarthi

        at

        @SudhaMix it with some milk to make it loose. then you can mix it with flour

        Reply
      24. barnali banerjee

        at

        Awesum recipe aarthi

        Reply
      25. Anonymous

        at

        hi aarthi,
        In this recipes you mention flour...flour means all purpose flour or any different flour...can u please explain me...

        Reply
      26. Aarthi

        at

        @AnonymousIt is all purpose flour

        Reply
      27. meenakshi koul

        at

        Hi can i use wheat flour instead of all purpose flour

        Reply
      28. Aarthi

        at

        @meenakshi koulNo you cannot substitute wheat for this, it will affect the texture

        Reply
      29. meenakshi koul

        at

        Thanks dear

        Reply
      30. Preeti kulkarni

        at

        Your recipes are really very nicepictures make it all the more appealing and easierl

        Reply
      31. B.M

        at

        luks yum&perfect!

        Reply
      32. Reem

        at

        Hai aarthi
        u specified tht we cn use milk instead of yogurt.....how much milk shud b used???

        Reply
      33. Anonymous

        at

        Arthi you are doing a wonderful job! God bless you dear. Thanks for all the lovely recipies.

        Reply
      34. Anonymous

        at

        Wow..looks so yummy 😋.I wll surely try it..can u plz tell the measurement of milk powder maida nd sugar in gram...

        Reply
      35. Anonymous

        at

        Very good job

        Reply
      36. shailja arora

        at

        Arthy can milk powder b replaced by milk? If yes, whts d measurements

        Reply
      37. Anonymous

        at

        Arthi can we replace milk powder wid milk?? Measurements?

        Reply
      38. Aarthi

        at

        @ReemSame amount of milk should be used

        Reply
      39. Aarthi

        at

        @shailja aroraNo it cannot be replaced

        Reply
      40. Anonymous

        at

        Hey i tried dis... but it became really hard... can u plz tell me wat to do... i followed ur instruction ... still.... plzz help...

        Reply
      41. Aarthi

        at

        @AnonymousI think u must have over fried it, so it has turned hard. Or you must have kneaded it too much.

        Reply
        • Anonymous

          at

          Oh.... i will try it again... thank u...

          Reply
      42. sabahat

        at

        Aarthi thanx for so many wonderful recipes...u wil definitely make me a hidden chef

        Reply
      43. Anonymous

        at

        hello plz tell how to make cream puff pastry

        Reply
      44. Anonymous

        at

        hello all purpose flour mean ?me ne net pr search kia tou us me salt sugar baking powder mix krne ka bola tha ....

        Reply
      45. Aarthi

        at

        @Anonymousenglish please, dont understand hindi

        Reply
      46. Anonymous

        at

        U have done wonderful job

        Reply
      47. Anonymous

        at

        I tried this one yummy

        Reply
      48. Anonymous

        at

        Pls tell me the measurement of milk powder maida and sugar in grams

        Reply
      49. Aarthi

        at

        @Anonymousthe cup which i use measure 240 ml

        Reply
      50. renu gohar

        at

        Hi aarthi
        I hv tried 4 of ur sweet dishes so far all turned very much well bt d gulab jamuns still look a bit hard even aftr soaking it in sugar syrup for an hour .. I followed ur method frm step to step , cud u hv any idea wher I went wrong pls, thank you n lots of blessings to u as u r doing a great job helping beginner s like me ...

        Reply
      51. Aarthi

        at

        @renu goharI think u must have fried it on a high flame so it has turned the crust hard. You have to drop the gulab jamuns in hot sugar syrup.

        Reply
      52. Anonymous

        at

        Aarti please share potato jamun recipe........

        Reply
      53. Anonymous

        at

        Rose syrup is necessary?? Can we use any other essence like vanilla essence???

        Reply
      54. Aarthi

        at

        @Anonymousu can skip the essence

        Reply
      55. shery shanu

        at

        I almost read all ur recipes, thnk u sssso much especially tiramisu recipe

        Reply
      56. neha saxena

        at

        Hi, i tried this but it became very hard.. Pls help!! And ny alternative for milk powder??

        Reply
      57. Aarthi

        at

        @neha saxenaU must have kneaded it too much. And fried it too much.

        Reply
      58. Humi Shah

        at

        Hi. Please could u advise if we could use condensed milk instead of koya?

        Reply
      59. Aarthi

        at

        @Humi Shahno u cannot use that

        Reply
      60. suzanna

        at

        Aarthi..I followed all ur instructions with care but wen I dropped the balls into the oil, they broke up..oh I m heartbroken..plz let me know wat went wrong...

        Reply
      61. Aarthi

        at

        @suzannai think u haven't rolled it into smooth balls. Roll it into smooth ball so it wont break

        Reply
      62. Anonymous

        at

        Aarthy can i use full cream milk powder instead of low fat milk powder?

        Reply
      63. Aarthi

        at

        @Anonymousyes u can

        Reply
      64. Anonymous

        at

        Hi Aarthi, Can we use whole wheat flour instead of Maida???

        Reply
      65. Aarthi

        at

        @Anonymousno it will give you dense jamun

        Reply
      66. Swapna Saha

        at

        Hi aarthi can I use milky mist khoya for this....just to jump the step of boiling milk....

        Reply
      67. Aarthi

        at

        @Swapna Sahayes u can use storebought khoya

        Reply
      68. Anonymous

        at

        Wat can I use instead of baking soda?

        Reply
      69. Anonymous

        at

        Hi there i would like to ask you how big is your cup about how many ml

        Reply
      70. Anonymous

        at

        How big is your cup please

        Reply
      71. Anonymous

        at

        Yummy

        Reply
      72. Aarthi

        at

        @Anonymousmy 1 cup measures 240 ml.

        Reply
      73. Aarthi

        at

        @Anonymousbaking soda is must in this recipe

        Reply
      74. Sherry Titus

        at

        Ive tried this recipe. Came out so well and was yummmy!! Thanks for sharing. I do however see that if the syrup is hot and you place the balls in the skin of the balls go all wrinkled. Next time will make sure is only warm. Not sure why mine did that

        Reply
      75. Aarthi

        at

        @Sherry Titusthe jamuns should be hot and syrup should be warm when u drop in.

        Reply
      76. Anonymous

        at

        Hi, Aarthi i tried ur recipe milk powder gulabjamun & i must say its superb recipe. i didn't miss khoya at all.its super tasty & easy too.thanks a ton for ur recipe.only i want to ask u if i feel its become dry on any stage so can i add more curd or milk in the dough?
        again thank u so much aarthi.

        Reply
      77. Aarthi

        at

        @Anonymousyes u can add little milk

        Reply
      78. Anonymous

        at

        Hi I made dough for jamun as you said but I can't make smooth balls , I don't know what mistake I done , please help me , can you please reply me soon

        Reply
      79. Aarthi

        at

        @Anonymousi think the khoya is too runny so it has turned out sticky..make khoya thick

        Reply
      80. Sathya- MyKitchenodyssey

        at

        Wow !! tasty guab jamun arthi ..

        Reply
      81. Torviewtoronto

        at

        deliciously done looks wonderful

        Reply
      82. anonymous

        at

        1 cup is how many grams

        Reply
      83. Anonymous

        at

        Re these measurements fr paneer from 2 litres of milk.?

        Reply
      84. Anonymous

        at

        I didn't add soda and mine turned extremely hard

        Reply
      85. Aarthi

        at

        @Anonymousadding soda will make it soft and dont over fry them

        Reply
      86. Aarthi

        at

        @Anonymousyou can make paneer and measure it to 1 cup and use

        Reply
      87. Aarthi

        at

        @anonymousmy 1 cup measures 240 ml

        Reply
      88. umamahi

        at

        akka i tried today..when i drop it in oil..aftr few mins it splits lyk anothr ball,it exploded actualyy..what s d reasn akka?

        Reply
      89. Aarthi

        at

        @umamahiI think u have added too much baking soda. or the paneer which u used is not drained well

        Reply
      90. umamahi

        at

        oh ok akka n i used store bot paneer,does it affects the taste and texture?..and itwas not at all absorbd the syrup,when i pressed it was nt soft:( it was lyk very hard ball,bt i doubled this recipe and added only 6tbsp of maida for 2cups of paneer..n also i felt d sourness in t..why s tat??thanks:)

        Reply
      91. AFEEDHA ALI ANJIKKATH

        at

        Thank you very much for the recipe. It worked well for me.

        Reply
      92. Aarthi

        at

        @umamahihomemade paneer has to be used, since it is much more softer.

        Reply
      93. Ambika Rathnam

        at

        Hi arthi, my sugar syrup has become crystals and jamuns got sticked to that in few hours .. What went wrong..

        Reply
      94. Aarthi

        at

        @Ambika Rathnamu have over cooked the sugar syrup. JUst remove the jamuns, add more water to the syrup and bring it to boil. Now add jamuns in.

        Reply
      95. Deniz

        at

        I am going to try this recipe soon. It looks realy yummy.
        Thanks for the recipe.

        Reply
      96. Anonymous

        at

        These gulab jamans were perfect and sooo easy to make! Thanks so much for the recipe. I think it took me less than an hour to make and eat them all!!

        What does leaving them in the syrup for so long do? I let them soak in the syrup for 10 minutes or so and they already started looking soaked and puffy so I took them out. They still tasted perfect.

        Reply
      97. Aarthi

        at

        @Anonymousleaving them in syrup will make them too soft and they will fall apart.

        Reply
      98. Anonymous

        at

        can you give recipe in grams ... thanks

        Reply
      99. deepti

        at

        Hi Aarthi,

        The recipe looked so delicious i had to try it. However my jamuns didnt turn soft even when i dropped into the syrup.They werent rock hard, just not soft enough. Also they didnt absorb the liquid and expand like normal jamuns do. Any idea what went wrong?

        Reply
      100. Aarthi

        at

        @deeptiI think u have over fried them

        Reply
      101. Anonymous

        at

        Too good site with recipes very well pictorial explained ...loved it

        Reply
      102. Laviena DSouza

        at

        Aarthi the gulab jamuns were a little bit sticky inside... it was very nice.... but wonder why it turned out sticky also my syrup did not become thick... it was thin only and i used the same measurements as suggested by you.... also the texture wasnt the way your pic is shwing (only the inside part)

        Reply
      103. malowa malowa

        at

        At Christmas we would send our neighbors frosted sugar cookie wreaths and they would send back a plate of gulab jamun. I always felt like we got the best side of the exchange. They moved a couple of years ago and I have collected recipes and now getting ingredients together. I have the rose water, cardamon seeds (?), and the milk powder. I need to get saffron, I guess. Your recipe looks like one I might manage. Some recipes seem like such a large amount, I was afraid of rolling balls forever. I will try these when I find saffron and let you know how it turned out. Still miss my neighbor. I wish I could surprise her by makin her batch of these. Thank you for the recipe.

        Reply
      104. Ashwini Shyaam

        at

        How much milk u used to make kova??

        Reply
      105. Prashanthini R

        at

        Hi Aarti......
        I tried ur know jamun recipe. I came out v well. And got nice appreciation from my hubby.... Thank you so much...

        Reply
      106. Aishwarya

        at

        I tried this recipe twice and it came out well both the times. Thank you so much for sharing! 🙂

        Reply
      107. Lavanya

        at

        Hi, I dint use soda or maida just the paneer alone. I fried it in low to medium heat only but the jamun still is floating in the sugar syrup only and it is not soaking beven after 3 hours.is it a must to use maida and soda???

        Reply
      108. raj

        at

        some recipes ask for lime or lemon but yours doesn't. should i just leave it out then?

        Reply
        • Aarthi

          at

          when you make syrup you can squeeze a little lemon juice in it which prevents crystalization.

          Reply
      109. Esani caterer

        at

        This looks really delicious and easy to make. I am going to save this so I can make this later.

        Reply
      110. Faseeha Yaseen

        at

        1cup of milk powder on grams pls

        Reply
        • Aarthi

          at

          it is 125 grams

          Reply
      111. Gs

        at

        Can we use nestle everyday milk powder? If not which milk powder did u use?

        Reply
      112. Miya

        at

        Can we use ghee instead of butter

        Reply
      113. Solange David

        at

        Bonjour heureuse de trouver cette recette Si simple je vais tenter de la faire ! Ce sera une réussite car toutes vos recettes sont excellentes! Merci bonne journée

        Reply

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