:'( :'( :'( they came out hard and rubbbery the first time I made it years ago using another recipe. For divali this year, when I followed your recipe and excellent directions, they came out like the ones you get at the store... soft and kind of crumbly on the inside. everyone came for seconds. They are so delicious and mouth watering omg. you're doing a great job with the videos. easy to follow and thorough. Thank you soooooooo much :)
This is known as Mithai in my country and in india.. but i guess trini call mithai, gulab jamun... Gulab Jamun originated from india and is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup and left to soak over night to absorb the sugar syrup.. Im leaving you this link you can check out what Julab Jamun really is foodviva.com/desserts-sweets-recipes/gulab-jamun-recipe/... you can give this one a try! youll love it! and could you tell me when do trini calls this recipe which is gulab jumun... lol
The Indians that settled in the islands call this Gulab Jamun and the Indian Gulab Jamuns Rasgulla. She mentioned that in the video in the beginning. I am from Fiji and of Indian origin, and we call this Gulab Jamun.
I try this recipe yesterday i want to say thank you!! my husband loved itsoft and delicious gulap jamoon. but I was looking today for the recipe for jabeli u hav any?? Thanks
My mom used to make it just like this. Here in Suriname we also call it gulab jamun. And what they call gulab jamun in india is called here rassgulla. Thanks a lot for sharing this with us.
Thanks for the recipe Reshmi. The water listed in the description is that for the paag? What is the perfect sugar- water ratio for paag for the gulab jamoon? ❤ your recipes!!
This is what Trinidadians call gulab Jamoon, a recipe that evolved from the one brought over by Indian ancestors and adapted as it has passed through generations in the West Indies
I love your videos simple step by step easy to follow not complicated.I will try them .I pray the Lord will continue to bless your hands to bless people.with these tasty recipes.
Hi there....watching all in the way from Bahamas...just a question...do u add baking powder or no.... or is the flour self rising flour or all purpose flour ? Thanks
Hello, well I'm in the process of making your version of Bari, however what else can I use the left over cream for any ideas, Please let me know I usually throw out the rest 😕 . Any help will be appreciated.
Hey, you can use the left overs in tea, it'll make it nice and creamy. You can also make a fruit cocktail ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0Wy0Yqf59ug.html
Hi my dear Julie Alexis here ,I was just viewing your video of your goolab jamoon I was just wondering how much did that recipe give you , I know its a lot of writing could you please put the amount the recipe give if it's possible thank you my Darling god bless you and your family ,please respond as soon as possible need to try.
my eyes are tricking me, but it's though i see nail polish on your finger nails. if i am correct, that is a no to the highest order, especially when preparing flour based foods, for persons out side out you home. if i am incorrect, i humbly apologize.
I've been searching for this recipe like forever !!! i get those crispy one 😣 thank you for the recipe ! 😊 can i leave out the cardamom powder or what can i substitute for it ?
really good video. even a person like me who never made it before can follow your recipe. question: are they hard and crunchy like kurma or crumbling and moist at the center? or are they chewy? thanks!
Thanks for your spot on quantities which gave a melting moment Jamoons. I replaced the ginger by 1tsp of Vanilla Extract the first time and by 1tsp of cinnamon Powder the 2nd time I made them. Great Teaching, you are my guru now. Greetings from inland Australia.
Hi! So I actually wasn't able to find whole milk powder either. There was only skim milk powder and buttermilk powder. I decided to try the buttermilk powder and it actually came out really good ! A little bit dry in the middle though but i still liked it. I also didn't find ghee and ended up just using butter. Thanks for the recipe! Really cheered me up since I'm away from Trinidad for Divali and missing all the food. Here's a picture of how they came out. www.dropbox.com/s/gosoo054ovz1xg9/Photo%202016-10-28%2C%208%2058%2022%20PM.jpg?dl=0
Vivek R Hey, I'm so happy you tried the recipe and although you used other ingredients it still came out great. They look amazing! Have an enjoyable and safe Divali! I feel the same..I'm depressed that I'm not in Trinidad but I will Skype my family back home to be a part of the activities. Thanks for watching☺
I just tried this recipe and i am in love with it!It's just like the one u would get for prayers or from the stores!Your trini recipes are the best on youtube!
I tried this recipe and it was not cooking all the way through my fire was on the lowest and i cooked it for more than ten mins and still raw so idk whats wrong🙁
This is known as Mithai in my country and in india.. but i guess trini call mithai, gulab jamun... Gulab Jamun originated from india and is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup and left to soak over night to absorb the sugar syrup.. Im leaving you this link you can check out what Julab Jamun really is foodviva.com/desserts-sweets-recipes/gulab-jamun-recipe/... you can give this one a try! youll love it! and could you tell me when do trini calls this recipe which is gulab jumun... lol
Hey, I did that recipe also ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Zt1I8--wU_k.html.In trinidad we call Gulab Jamun, rasgoola. Go check it out. I explained that it's called a different name in India. ☺
+Taste of Trini thanks hun, i surly check it out. my fiance is trini and ive learnt to cook the trini foods from watching you... keep up the good work! have a blessed day
