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    Home

    Gulab Jamun Recipe

    January 31, 2023 By Aarthi 116 Comments

    Jump to Recipe Jump to Video Print Recipe

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

     
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    TABLE OF CONTENTS
    1. About Gulab Jamun Recipe
    2. Gulab Jamun | Gulab Jamun Recipe
    3. Version 1: Gulab Jamun Recipe (using Milk powder)
    4. Version 2: Gulab Jamun Recipe (using Sooji)
    5. Version 3: Gulab Jamun Recipe (using Khoya)
    6. Tips & Tricks
    7. Frequently Asked Questions
    8. Serving Suggestions

    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 Recipe

    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.

    Method of Making Gulab Jamuns at Home

    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.

    Similar Recipes,

    Paneer Gulab Jamun Recipe
    Bread Jamun
    Kala Jamun

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    Ingredients for Gulab Jamun Recipe

    Milk powder

    Milk powder is used in making homemade gulab jamuns to get the proper texture. 

    Khoya

    Homemade khoya or store bought khoya is easy way to make gulab jamun at home. it gives the right texture to the gulab jamuns and make it so soft and melt in mouth. 

    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.

    Did you know you can make cakes out of gulab jamun, check out my gulab jamun cake and gulab jamun cake mix cake.

    Pin

    How to Make Perfect Soft Gulab Jamun at Home

    Making gulab jamuns at home is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. 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. Fried milk balls soaked in a cardamom scented syrup is the ellaborate description for jamuns.

    Making Sugar Syrup

    Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.

    Making Gulab Jamun Dough

    I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.

    Shaping Gulab jamuns

    Take small portion of dough and shape it into a smooth ball without giving any pressure. If your dough is made the right way then your gulab jamuns will the smooth and even If your jamun ball is not smooth when shaping then it may crack when you fry them.

    Frying the Gulab jamuns

    Frying gulab jamuns is one of the most important part of making jamuns. You have to fry gulab jamuns low and slow till it gets golden in colour. This way the jamuns puff and gets cooked from inside out. if you fry gulab jamuns on high heat there are chances it might get brown on outside and inside will be undercooked.

    Soaking Jamuns in Syrup

    Your jamuns and syrup has to be hot or warm when you soak them. This way they absorb the syrup better. If you make your sugar syrup in advance, reheat them before adding fried jamun balls into it. 

    Serving gulab jamuns

    Serve gulab jamuns hot, warm or cold. You can serve them with vanilla ice cream.

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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.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    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!

    Pin

    Gulab Jamun | Gulab Jamun Recipe

    Gulab Jamun Recipe with step by step pictures. Delicious melt in mouth delicious balls of heaven. These khoya milk powder Gulab jamuns are fried and soaked in syrup to make it melt in mouth.
    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
    Servings 10 servings
    Calories 575 kcal

    Ingredients
      

    GULAB JAMUN RECIPE (USING MILK POWDER)

    • 1 cup Milk Powder I used everyday
    • 3 tbsp All Purpose Flour / Maida
    • a pinch Baking Soda
    • 1 tsp Ghee / Clarified Butter
    • a pinch Salt a pinch
    • 2 tbsp Curd / Yogurt You can use milk too
    • Oil or Ghee for Deep frying
    • 1½ cup Sugar
    • 3 cups Water
    • 1 tsp Cardamom Powder I used 4 cardamom pods
    • ⅛ tsp Rose Water
    • ⅛ tsp Saffron

    GULAB JAMUN RECIPE (USING SOOJI)

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

    GULAB JAMUN RECIPE (USING KHOYA)

    • 1 cup Khoya / Mawa (unsweetened)
    • ¾ cup All Purpose Flour / Maida
    • ½ tsp Baking Soda
    • 500 grams Sugar
    • 1 litre Water
    • 4 pods Cardamom crushed

    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

    Notes

    • 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.
    • Using milk powder is optional, but it enhances the taste and texture.
    • Add milk little at a time to make the dough. Don't pour all at once. 
    • The dough has to be soft, hence the jamun will be soft.
    • Make the dough soft so there will be no cracks while rolling the jamun.
    • You can add saffron in syrup for best taste.
    • You can fry the jamuns in ghee or oil. 
    Nutrition Facts
    Gulab Jamun | Gulab Jamun Recipe
    Amount Per Serving (1 servings)
    Calories 575 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Trans Fat 0.1g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 4g
    Cholesterol 45mg15%
    Sodium 251mg11%
    Potassium 540mg15%
    Carbohydrates 105g35%
    Fiber 1g4%
    Sugar 95g106%
    Protein 12g24%
    Vitamin A 433IU9%
    Vitamin C 3mg4%
    Calcium 389mg39%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Version 1: Gulab Jamun Recipe (using Milk powder)

     
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    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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    bring it to a boil and boil it for 5 mins till it gets sticky.
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    Add in cardamom pods
     
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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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    now it is golden
     
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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
     
     

    Version 2:  Gulab Jamun Recipe (using Sooji)

     

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    1)Take sooji in a bowl.

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    2)Add little milk and set aside

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    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

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    6)Mix into the powder

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    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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    Version 3: Gulab Jamun Recipe (using Khoya)

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    Pictorial:
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    Take all your ingredients
     
     
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    take khoya in a bowl 
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    add in baking soda
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    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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    cut into equal sizes
     
     
     
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    all done
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    Meanwhile make sugar syrup..Take sugar in a kadai
     
     
     
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    mix well
     
     
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    add in cardamom
     
     
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    boil for 5 minutes until it reaches one string consistency
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    add in jamuns..At first they will sink to bottom and will slowly rise up
     
     
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    fry for few minutes
     
     
     
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    now it is getting jamun colour
     
     
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    drain it
     
     
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    add to syrup and mix well
     
     
     
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    whole jamuns are fried and soaking in syrup
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    Serve
     
     
     
    • Paneer Gulab Jamun Recipe
    • Bread Gulab Jamun Recipe
    • Kala Jamun Recipe
    • Sweet Potato Gulab Jamun Recipe
    • Eggless Gulab Jamun Mix Cake
    • Gulab Jamun Cake Recipe - Eggless Jamun Cake Recipe

    Tips & Tricks

    • 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.
    • Using milk powder is optional, but it enhances the taste and texture.
    • Add milk little at a time to make the dough. Don't pour all at once. 
    • The dough has to be soft, hence the jamun will be soft.
    • Make the dough soft so there will be no cracks while rolling the jamun.
    • You can add saffron in syrup for best taste.
    • You can fry the jamuns in ghee or oil. 

    Frequently Asked Questions

    Why my gulab jamuns turn hard, dense?

    Gulab jamun dough has to be soft. So use enough moisture (milk) when making gulab jamun dough. If you don't add enough liquid in your dough then it may be tough which will result in hard and dense jamuns.

    Why my gulab jamuns are too soft and break?

    Too much raising agents like baking soda, baking powder or too much of paneer and khoya can result in too soft jamuns. Also don't make your jamun too soft. If you find the jamun dough is too soft to handle, sprinkle some extra flour and mix.

    Why my gulab jamuns cracked?

    The dough is too tough which created cracks in your jamun balls. These cracks will expand as they fry and further when they soak. So make sure your dough is soft.

    How to Make Sugar Syrup for Gulab Jamuns?

    Boil sugar and water in a sauce pan till it gets sticky. Usual ratio for sugar to water is 1 cup of sugar to 2 cups of water and the boiling time is around 5 to 10 mins to get sticky texture.

    How to Make Soft Gulab Jamuns?

    I have shared three version of making gulab jamun dough in this recipe. You will be needing khoya, milk powder, flour, sooji and the measurements are adjusted. Whichever way you make the jamuns taste amazing. Make sure the gulab jamun dough is soft and smooth. If you make your dough hard then the jamuns will be hard once fried and wont absorb the syrup.

    Serving Suggestions

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

    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.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    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 Gulab Jamun Recipe
    Galouti Kebab Recipe »
    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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