Gulab Jamun Recipe by Manjula, Indian Vegetarian Cooking

Comments

1. veerluvzara says:
   July 26, 2009 at 5:14 pm

   thank you once …
   thank you once again Manjula aunty for all the wonderful videos you have posted on you tube we can eat indian food at our home in Israel
2. Maryammmm says:
   July 26, 2009 at 5:14 pm

   You can also use …
   You can also use ghee instead of butter Thanks for the video!
3. girish613 says:
   July 26, 2009 at 5:14 pm

   Instaed of milk use …
   Instaed of milk use heavy cream and instead of using all purpose flur & baking soda, use Bisquick.
   I have been making gulabjamun with these changes for a long time, some times I serve them at weddings and people get amazed. My recipe has been used by professionals
4. girish613 says:
   July 26, 2009 at 5:14 pm

   If you use Bisquick …
   If you use Bisquick instaed of flour and baking soda, it will make Gulabjamun much softer
5. hina514 says:
   July 26, 2009 at 5:14 pm

   i tried this recipe …
   i tried this recipe 2day…m impressed brilliant gulab jamans love them…thanx a lot 4 the recipe, u r really doing a great job.
6. lfarzim says:
   July 26, 2009 at 5:14 pm

   I dont use baking …
   I dont use baking soda at all, whenever i used it , my gulab jamuns turned to be so soft!! and instead of whole milk i use water. U dont have to go to Indian store to buy milk powder, just use Nestle milk powder. I love gulab jamun, i can eat it everyday, MMMmmmmm
7. thatbiologygirl says:
   July 26, 2009 at 5:14 pm

   Oh wow! I love …
   Oh wow! I love these at the Indian Buffet, now I can make them myself to tide me over in between visits LOL Thanks so much for this.

   Also, I love your website.
8. deepakcs99 says:
   July 26, 2009 at 5:14 pm

   Hello mam!
   Am …
   o mam!
   Am deepak from London..
   Thank you so much for uploading this video. Its very good . Even my mom does it the same ay
9. nikharshahid says:
   July 26, 2009 at 5:14 pm

   Thanks so much….i …
   Thanks so much….i added shortening instead of butter and it came out really good…
10. nikenna says:
    July 26, 2009 at 5:14 pm

    Hello Manjula=) Is …
    o Manjula=) Is this recipe traditionally made with Goats Milk? I went to a local Indian fusion restaurant and the jumun’s had a very stong after taste, like lamb or goat meat does.
11. Rag511 says:
    July 26, 2009 at 5:14 pm

    you really need to …
    you really need to use milk powder and not coffee mate- thats what spoilt your gulab jamuns
    You can get milk powder from indian shops
12. 9844067216 says:
    July 26, 2009 at 5:14 pm

    Namastey manjula …
    Namastey manjula aunty,

    Thanks for the recipe.I’m planning to make a batch of jamun’s this week for my cousins birthday.
13. umeshdpatel says:
    July 26, 2009 at 5:14 pm

    For those of you …
    For those of you who are diabetic can use Agave Nectar instead of Sugar so it won’t spike your blood sugar and at the same time you can enjoy your dessert!
14. ashishkhanna78 says:
    July 26, 2009 at 5:14 pm

    mam, can i use …
    mam, can i use nestle dairy whitener in this and also want to know that i am having self raising flour, so can i use it in place of all purpose flour and baking soda. thanks, vidhi
15. kazielvia says:
    July 26, 2009 at 5:14 pm

    thisismy …
    thisismy favoritedessertthankyoufortherecipy
16. milind1976 says:
    July 26, 2009 at 5:14 pm

    Try following if …
    Try following if they break.
    add flour after you mix milk powder with shortening or butter.
    Leave dough for 5 minutes.
    Reduce the butter or shortening, as they prevent gluten from forming long chains.
17. milind1976 says:
    July 26, 2009 at 5:14 pm

    Gluten in flour …
    Gluten in flour forms bonds when added with water and thus retains round shape. More the water better the bonds, but more the water flatter the shape. So maintain water balance so that shape remains round.
    Also, leave it for some time for gluten bonds to form, 5 minutes are good.
    If gulab jamuns break, that means either flour is less, or time is not sufficient to form gluten bonds, or you added more than needed butter. Butter prevents gluten from forming long chains.
18. maarthala says:
    July 26, 2009 at 5:14 pm

    chala baga vachaye …
    chala baga vachaye rasagulla.thank u
19. truimagination555 says:
    July 26, 2009 at 5:14 pm

    she only added half …
    she only added half of the milk to the recipe she did not use all of the milk if you use all of the milk then the mixture becomes very liquidy….only use half of the milk that she says to use in the recipe then proceed with the rest of the recipe…if you watch the video she still has the bowl on the counter and it still has milk left in it….hope it helps!!
20. shmugman0121 says:
    July 26, 2009 at 5:14 pm

    how much butter do …
    how much butter do you use??
21. shmugman0121 says:
    July 26, 2009 at 5:14 pm

    thankyou so much, …
    thankyou so much, Manjula
    I was looking for a good recipe and this really helps!
22. mughaleazamfan says:
    July 26, 2009 at 5:14 pm

    Hmm…try using …
    Hmm…try using homemade khoya…it is unsweetened whole milk fudge…you can buy it ready-made in any Indian foodstore…
23. noname2149 says:
    July 26, 2009 at 5:14 pm

    i just use the …
    i just use the gulab jamun mix. really easy to make, and very delicious.
24. Sitaara15 says:
    July 26, 2009 at 5:14 pm

    when you made them …
    when you made them did you do the exact proportions as she said..if yes did they break when you were frying them?
25. Mikaheinz says:
    July 26, 2009 at 5:14 pm

    thanks for the …
    thanks for the recipe manjulaji. i don’t like milk powder. isn’t there an alternative to that.
26. preeta says:
    July 8, 2010 at 6:44 am

    while frying gulab jamun as soon as i put in oil it starts to break .what went wrong? please answer.
27. rina says:
    June 9, 2011 at 5:36 am

    by your receipe wee spoil all the gulam jamun very bad and after putting in karai all spoil????????????????????????????/

Speak Your Mind Cancel reply