Gulab Jamun Recipe by Manjula, Indian Vegetarian Cooking 

dear manjula aunty.... u r fantastic... m recently married nd earlier my cooking was simple north indian cooking.. but d day i started viewing ur videos my cooking has a variety now...:-) i have made 5 dishes from ur recipes till now nd everything was jst delicious... i made fantastic gulab jamuns yesterday...was very yummy... i nd my hubby are ur biiiiig fans.. thnx alot fr sharing ur wndrful recipes... :)

check my website for ingredients and detailed method manjulaskitchen

Superb !!! I have tried many recipes of gulab jamuns, i was not satisfied, but your recipe aunty is wonderful !!! Thank you very much !!! It is THE RECIPE OF GULAB JAMUN (same taste when i go to restaurant) Luv u aunty !!!

I use mostly local brand, try to use littel more milk when you are making the dough make sure dough is soft.

Hello ManjulaJi, My mother, though a very good cook, couldn't do so due to health reasons. So, all that we learnt was through instructions like these. You remind me of my mom. I love watching all your videos. Thank you and way to go.

Mmmm I had these at a folk festival and fell in love with them. Great easy recipe, thank you for sharing it.

Hi aunty.. u r just great...me actually southindian..now i am trying to do northindian food too..thankyou for ur videos...

This video is really great. I use "instant" pre-mix gulab jamun powder (where you just add water or milk and fry in oil or ghee). I was having problems with the balls not being round and they were burning in the oil, and not cooking through. But this video shows what I was doing wrong. Now I know how to roll the balls with the palms of my hands, and to cook in oil on a much lower heat. I wish the packet had told me it would take 7 minutes! Thanks for posting the video.

mmm i love these they are just like moist round donuts well thats hat i think. thanks so much for the recipe i will have to go and make them now. this is a great thing that you are doing by showing cooking different recipes it is good that you are sharing ideas and we can try them out

Hello, I enjoy your recipes and watching your cooking. It is very helpful as I have loved Indian food from when I was a child and have been a vegetarian for twenty years. I watch as I'm cooking. I tried making gulab jamun once and I've been wanting them for a while as I haven't eaten them for a long time. I just made them and they were so good. I usually don't eat much sweets but these are one of the sweets I love. The texture and flavor are so good. I had a bit of a problem with the oil as I n

I just returned from India and I ate gulab jamun every day while I was there! I will try your recipe. Thanks!

I'm American and I barly tried this not too long ago from my Indian boyfriend and I'm not going to lie but Gulab Jamun is soooo Delicious almost everyweek I have to go back to the restaurant and order about 10 to go I just can't get enough of this mmmmm. And even better I can learn how to make them Thank you Manjula! :)

@sneha2206 you need to use all purpose flour

I tried many ways but I couldn't get the best result! Finally I watched your video OMG I made the best gulab jamun today! I'm pregnant and was craving for it! I was talking to my mom saying I was I was in India but your video helped me and I ate 3 now I feel so satisfied! Thank you so much ! Best and easy recipe ! Thanks again!!

these do look wonderful! thank you so much for sharing your recipes and experience. i would like to make them for a picnic, am i able to make them the day of and let them sit for a few hours or should i serve them right away? thank you for your kind attention.

Re: Himanshu, I have made these few times using this recipe . What I have found is that if the dough or the balls you make get too dry they start to disintegrate after a little while in the oil. What worked for me was, as soon as I saw signs of breaking, I added a little milk to the dough and kneaded it again, and kept the dough covered with a semi wet cheese/muslin (or any thin handkerchief like) cloth to prevent it from drying out when making the balls.

Thank you manjula aunty for such a delicious n awsome recipie

@alaina7221 I like to use canola oil

it looks very yummy ill try n tell u more about it aunty tanx 4 sharing ur receipi wid us.

Im Only 10 Years Old And I Made It :) I gave some to my mum and dad and sisters they enjoyed it alot ! :) I cannot believe a 10 year old like me can make this :)

thanks manjulla didi your recipes so nice

Thank you Manjula ji. I made these last week, and they were so very delicious!

I just love you in a sari, Manjula! And you are still my favorite Indian Cook.

Baking soda was too much or the dough was too dry.

YOu are really so amazing! Better than any TV chef!

which milk powder you are using

Many thanks for such a quick reply, that's very kind of you. I made the jamuns and they turned out lovely, crisp on the outside, soft on the inside. But after soaking in syrup overnight they became very soft on the outside and inside. Is it possible to make the fried balls in advance and soak in syrup only on the day of serving? Have you ever tried to do that? Also, do you reheat in microwave or on the cooker?

Thank You. I've ate these Gulam jamum before that they are so morish. I've tried to make them but my recipe was different to yours and they turned out rubbish so now I'm looking forward to giving yours a go. BTW can you mix all the ingredients together in a food processor or would it be better to do it exactly the way you have?

try it and let me know I think it should work fine or batter. I am also going to try.

I've only had these with a sugar syrup with rose water instead of cardammon and Saffron, is that common? I can't wait to try some of your recipes, thank-you.

Hi aunty...for the first tym after watching ur recipe my gulab jamuns came out perfect :)) thanku sooo much

manjula u are tooo good.i love your recipe n im gona make it

Thank you so much aunty your receipes are amazing. I have tried your rasmalai, rasgulla and gulab jamun receipes.Your the best. Thank you once again

Hello aunty, I made and it came very nicely.Thnx for your receipes.

HI, Manjula thank you very much for all your cooking lessons. Can you give us the recipe for " injera" it's an Ethiopian bread, tried to get it from the people who knows how to make it, with no luck,

Dear Manjula aunty. Thanks for your time and dedication for making this videos. It really helped me to cook variety of food of my intrest.

@harsun11341134 May be you are using too much baking soda.

@coolestchica1 Put the gulab jamuns in hot syrup.

I think you fried then on high heat or dough was very dry.

my favourite dessert of the world!! thank youuuu!!!

@glitteringglaring I have never used Ghee to make Gulab jamuns, try and let us know the result.

Thanks Manjula aunty I made the gulab jamuns as u said and its was so delicious my husband liked it so mucH Thanks a lot.

Hi Manjula Aunty im new n I tried ur gulab janam recipe 3times, n the result: 1st time:they got really smushy n there was noo jaan in the gulab janam 2nd time: They came out more badder then the 1st one.. 3rd time: they came out perfect Thanks so much for the recipe we can always count on u.....

@rockingsweety99 Plain flour and all purpose flour is same.

I love Indian sweets. I tried this once. It's juicy and sweet.

@ishu0506 put gulabjamun in syrup, on room temperature after frying.

hi manjula, these gulab jamun look delicous! thank you for sharing :)

This recipe was so easy to make and tastes wonderful!! Thank you Manjula, I'm looking forward to trying your other recipes!!

The best dessert in the world.

i can't stop eating this and the ladoo..tq aunty for the great recipe

Yes dough should be soft

Yes you can freeze gulab jamun, it is better if you thaw them leaving on room temperature and yes you can refrigerate them for a week

after frying it should be brown from outside and inside should be light color.

all the American stores keep milk powder any brand will be ok, add the milk slowley some milk powder takr little less milk when others you may have to add little more.

Namste aunty thnx 4 such nice mouth watering recipe, did u keep dough for some time for resting; if yes then how long?

Let's see why jamuns were hard, may be dough was hard you needed to add couple of spoon more milk or you fried them in higher heat. Dry milk powder different brand some time take couple of spoon more or less milk as I said in my recipe. If you have any other question email me.

@mOOnpEEls Boil the syrup for a minute and take out the gulabjamun about after half an hour or serve with syrup.

thank you very much dear Aunty,thanks to you now i know how to make Gulab Jamun.have a great time

Hi Manjula, thanks so much for the recipe ! I could eat a 100 of them in a minute !! I wanted to ask what can we substitute all purpose flour with ?

thanks manjula, great video i can't wait to make these!

I like it with rose essence, how much would I add?

All putpose flour is plain flour or maida in hindi

thank you! i made some yesterday and it was delicious!!

mmmmm... i'm craving this right now as we speak, with sum rice pudding mixed in it, actually around the sides of the gulab jamun.

@frksrok You have used too much baking soda.

halo manjula. Thank you very much. I like all your recipies. Gulab jamuns broke and spread in the oil....why is this?

may be the dough is too dry or too much baking soda

Hi Aunty ji i really like to make the Gulab Jamun.could you kindly say the name of the flower.where can i get them from. i am from uk.I love your cooking Thank you xxx

I just love all your recepies... I hav a folder called manjula aunty's recipes ^_^

Hi Anti, we tried gulab jamun as per your specification and fried in medium heat, but initially it was ok and after some time all start breaking in oil. We used Nestle milk powder, all purpose powder and added 1/4 cup of unsalted butter. Not sure what we missed. We too tried next with very low heat but the same result. Can you please let's know what we missed here. Not sure if we added more butter :- Thanks.

thankyou so much, Manjula I was looking for a good recipe and this really helps!

hi aunty, that was very easy and simple to follow, that is one of my favorite indian sweets! can you tell me how to make barfi

you can use canoila oil for all your cooking

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

thank you mataji for this nice receipe, I never knew gulabs can be made this way.... will try it one day...mrd

@bhawanprabin Next time add the milk slowly.

Aunty Very Wel done :) Thanks aunty 4 diz recipe :) God bless You Take Care

I like your receipe.thank you very much.

Yummy ..I cant do do my diet anymore :-))))

yes all purpose is maida, if gulab jamuns are braking may be you puy too much baking soda.

Sakshi, may be dough was too dry add little more milk dough should be soft

Hello Manjula...if you can post all the Ingredients by grams i would much appreciate ..i have tried most of your Recipes its simply amazing, Specially your Nan Khatai Biscuits its superb keep it going Manjula great job and pleas don't forget to post the ingredients by grams it will be very easy to use because most of the cup and tspoons differ in size ...thx once again

Hi Aunty, i made this today and it tastes delicious. All my family members enjoyed it alot.But my gulabs were not so round like yours. I couldn't shape it as much as u did. Thanks for uploading

nice...... preparation.....

Hi Manjula ,Could you please show us how to make Rasgulla? Thanks

I had this today and it was so good

hi this recipe is vary easy it work for me thanks

was dough too dry

Thank you very much for thus lovely video.

You can keep them 6-7 days at room temperature or refrigerate for about 2 months. Serve them at room temperature or warm, I like warm.

Thank u for the recipe. It was super

This looks amazingly tasty i cant wait till my fast is over so i can cook it

I can tell you from experience with making many many Gulab Jamuns that the lower the heat the better. They need to fry very gently, and to quite a dark brown colour. They'll puff up during the frying stage, and puff up even more when you dunk them in the syrup.

@gurungsolta I use all purpose flour (plain flour, Maida)

Can you prepare and freeze the gulab jamun to store for a longer time? And if you just refrigerate them how long will they stay good?

Hi...wanted to know if there is any possibility that u can use evaporated milk in place of milk powder, or any other substitute for milk powder. Thanks.

that will work

yes

u r simply awesome!!!!! :)

Hello :) I always wanted to learn how to make sweets. I made Gulab Jamun, Besan Ladoo & Jalebi. I was so happy because all of them came out perfectly and very tasty too :) Thank you for your lovely recipes, I will continue to make more of these tasty sweets :) Next time I will try to make Milk Cake :) I will let you know how it comes out :)