Gulab Jamun Recipe Video - Indian Recipes by Bhavna 

Before your try out, visit my listed website in description for more tips and detail recipe.

Please visit website for more tips and details. Also try with milk mawa for better result.

Visit website for more details.

Please visit website for more tips.

Great..yes, I suggest you to use milk mawa.

It shows the stages of syrup. For Gulab jamun thin syrup is needed so that Jamuns can soak easily. So about 1-11/2 thread consistancy. So if you have candy thermometer, it shows you when it's ready.

Did you make sure to remove moisture from paneer. It may break if your paneer is not prepared well.

Yes, I love to cook and I always look for three things when I cook, color, texture and taste. Enjoy!

Please visit website for more detail.

What brand is it? Sometimes, some milk powder do not work for this recipe so try with milk mawa.

I recommend to use fresh milk mawa rather than powder if you are making big batch. One cup of mawa makes about 15 small jamuns depend on the size and Gulab jamun stays good at room temperature about 2 days in cold area or refrigerate to ensure long life.

What kind of mawa or powder you use?

I recommend nedo or nestle brand or the best thing is to use milk mawa.

Milk mawa is the best for making gulab jamun than milk powder so if you are planning to buy then I recommend to buy mawa or make mawa at home.

Please visit website for preparing gulab jamun with milk mawa.

You have a really great presence in front of the camera and a terrific way of explaining each step. I am very much looking forward to trying your recipe. As there is a very large Indian community here in Central New Jersey where I live, I feel certain that I can get the milk mawa that you suggested. Can't wait to eat these yummy little treats!!!!

Wow, u r amazing....such a good hand in making varieties of dishes!!! I think u can win anyone's heart by cooking special dishes...I too wan to do the same so I will try these all...thanks for sharing...

i tried it tdy n its amazng....no cracks no rough surfces n delicious....thnk u ..thx a tonn

Hi Bhavana....I think you are doing a great job.....your detail explanation really helps beginners like us....if other people think it is too long it is their problem..

Once sugar syrup is absorbed well, you can refrigerate or to make layers you can use cup cake liner like I showed in video.

Hi, Bhavana u r best. I always get compliment from ur cooking recipes thank u for posting the best.

Yes.

I noticed that when i use ghee to smooth out, they outer layer become little chewy but when I prepare balls without any ghee, they came out perfect. I just keep experimenting...

u r awesome bhavana its really easy to make gulabjamun.but u r roking. i am u r fan yar. its fantastic

You can watch my malai peda video where I showed how to make milk mawa using milk powder and cream.

Next time, you can use mix of ghee when you prepare balls to make the skin of jamun soft when you fry...And once you fry, place them on paper towel to drain oil and then immerse them in warm sugar syrup.

hey bhavna thank u thank u thank u so much i tried it for it turned out really good they were really soft OMG me n my husband loved it i did it as per the perfect method u said it thank u so much!!!!

Thanx for sharing!

hi bhavan I tired ur glub jamun recepi...and first time in my life I made perfect glub jamun. ..Thank u soooo muchxxxx

Good to know.

I prepared it and was good . My family loves it. thanks bhavna ....

@SuperVeggieDelight I made it again today. turned out to be perfect. I made mistake when frying. thanks a lot for the recipie. Its a perfect recipie for gulab jamun.

really i like this recipe.I am a regularly watchinf your videos.It's very useful for me. Thx

I had really watch lot of ur videos and I had try them with my family .

Hi Bhavna!! Thanks so much for all the delicious recipies that you show us!!I tried many of your recipies and learnt a lot!!Can I know which oil is best for deep frying here in USA?Which oil do you generally use for deep frying and which one for shallow frying because some oils are not suitable for deep fry!

I made this and it was an instant hit. My family loved it. Thank you Bhavna.

hii bhavna, i follow all your recipies and they are very delicious.. i just wanna ask that instead of milk poder can we use mawa or khoya? and does the procedure remains same??

i am feeling hopeful at my first time making gulabjaamun task , you made it very simple and clear cooking lesson, everybody can do this, now its time to make gulab jaamboon, Cheers !

wow bhavna .. i tried tis recipe n the gulab jamun came out to b very tasty . thnks

Thanks for such a quick response. I think I added more milk than required as u have suggested too. I like ur recipes. Thanks again

Not too hot and not warm, about 350F. If you are not sure of it you can use thermometer.

hi bhavna thank you so much for this recipe. i am so much in love with your efforts in your cooking. i have made gulab jamun with so many recipe but did not work for me and after i tried your recipe and at first time came out so nice that i am not buying instant mix anymore. thank you once again.

Great..enjoy@

So beautiful and hymey gulabjamun you know everybody wants 2 eat @@@@ good luck from New Zealand

Yes, with milk mawa, you can't go wrong.

I fry them until brown color on medium heat and then immerse them in warm syrup and then let them in all the time until they are finished. You do not need to take them out.

You have to have milk powder or mawa.

You have such a sweet personality! It was super helpful to find a gulag jamun recipe in English! Thank you

it's such a beautiful recipe thank you bhavana and i learn how to make pan piza from ur class that was very useful

Thanks for such a quick response. I ll keep these things in my mind next time I make gulab jamun. Thanks again.

hello, today i made this gulap gamon n it really yummy. thnx

i just love this i will surly make it

Lemon juice juse help to prevent crystalized sugar.

Gorgeous looking jamuns! How should I make the balls? Should I have to roll the balls gently or I have to press and rotate to get soft crack free jamuns.. A big deal for me

love yr videos.....u r a gud teacher mam

Thank you and while you're making the gulab jamun, should you leave the syrup on the heat or take it off?

hi bhavana looks yummy i have a question can we use full cream milk powder instead of non-fat milk powder becoz we have full cream milk powder here will it change the taste of jamun waiting for ur reply thks

Thank you bhavna for such a beautiful recipe

Hi thank you for this VDO, I follow your cooking from Thailand. Thank you again

Actually peanut oil is great for Indian recipes, tastewise, but it is high in cholesterole so I use corn oil.

Bhavna, you make it look so easy, and you're so cute! I wondered if I could add rosewater to the syrup to give it a Turkish delight flavor?

Hi Bhavana, thanks a lot 4 the wonderful recipe. By the way anxiously waiting 4 garlic paste video.

hi bhavna, can u please answer why do we need to use rawa in dough? and for how many hours it should rest in sugar syrup? p.s. it is the best recipe available on internet thanks

hey thank s a lot for this simple recipe... i used to rely on the readymade packets for this dessert! :)

Creamer do not work at all. For this recipe only milk mawa works best but if you can't find mawa, use pure milk powder.

just made it... turned out really well... thanks a ton :)

Very nice sweet. I love this. I tried this receipe,its so delicious.Thanks :)

@SuperVeggieDelight ahan thanks a zillion bhavna. soooo patiently n sweetly u answered all my questions... u rock!

very nice gulabjamun. mmm ... yammy. I want to your idly recipe. thankyou.

Hi bhavna great recipe!!! i tried it , it tasted really good the only two problem i had was i never got the single thread in my syrup and after i fried the jamun and transfered them to the syrup they no longer remained round and got pressed in the centre... what went wrong??

Hi Bhavana... I always watching your recipes... and i love to prepare at home... Can you please upload CHAMPAKALI recipes for us.....

Thanks dear for your feedback..... N how should I store in a Dana or foil n how many layers can I make

Yes, be consistant when you try something first time...

No, where do you leave? You should be able to find milk powder at most supermarkets.

If you are not good at making syrup, use candy thermometer because sugar syrup is the key to make perfect Gulab Jamun.

you were right! thanks alot! I LOVE THEM!!

when u store these in the refrigerator, you keep them in the syrup, yes? i remember having these at a Persian market (they had a section of the market where they cooked food, and when i ordered my chicken tikka masala, i would get those little round balls in syrup. would honey be good too?

Okay,thanks..My husband loves gulab jamun's with ice cream...It's really amazing...

There are many reasons but it is hard to conclude what could have gone wrong. If some of them melted and broken then it might be frying problem.

hi bhavna your recipe is the best! thanks for sharing.

can i make gulab jamun with mawa and soji and cornflour ? what will be the rsult..i like ur recipes

You most welcome...keep enjoying!

Yummy! I cannot wait to make some for myself.

Just made this today,for dinner...It's just amazing..First batch was good..But my second batch of gulab jamun's were spongy like texture...And my sugar syrup was not thread like but it was okay...Is suji optional?

Awsm recipe tried it.. d results were vry gud! thnx bhavna! :)

Hi Bhavna. Do you have a rasmalai recipe?

I do understand, when something don't turn out good, you become disappointed and blame me but I made a to z in front of camera and if it doesn't work for me how could I put it up. You have to have patience while preparing this kind of recipes. I did notice that not all milk powder work for this recipe so I recommend to use milk mawa and one can visit website for more detail. My all recipes are tasted and have been posted only after I got success at making them so you can try gobi manch as well.

You should let it cool before putting into the syrup and for the dough consistancy, I would suggest to put little bit less unsalted butter than ghee (1 tsp instead of 1 tbsp) as I've seen at the end part of the video, the gulab jamun absorbed too much syrup. To prevent it getting flat, always fry them in low temperature, never increase it to medium, it will remain uncooked inside

Hi..I love ur receipe. ..is it necessary to add baking soda...?can skip it?

You most welcome anytime!

Am gonna try this today!!Thanks for this wonderful recipe,n well explained...Let u know how it turns out :) Keep rocking!!

If you add enough ghee, they should come out soft. Jamuns may come out hard if you add more flour.

Awesome video. .thank u

Hello Bhavna, I am Noor from Bangladesh. I enjoy your all cooking. Your presentation is nice too. Anyway, I think you use different type of oven to cook , right? Is it induction oven? Let me know plz. Can I use gas unun? I want to learn many more specially baking food. I am waiting eagerly. Thank you.

hi, ur a superb lady!!!! i would like to know if i use MAVA how much would i need? thanks

These days mawa is available at all Indian grocers.

Can you please suggest me if hard anodized cookware is better over non stick cookware?Does the food slide on hard anodized pan and does it weigh more?which brand do you use?

Try with mawa instead of milk powder.

Hi Bhavna! Can you tell me the any online link to the store to buy it!I stay in Texas!I like all your cookware too!! Thanks

I used to watch Bhavna ma'am cook since I was 10 ,now I am 15 and I still enjoy her videos 😀😀😀