Comments on: Gulab Jamun – Indian Syrup-Soaked Donut Holes

By: Giftbasketworldwide

Giftbasketworldwide — Mon, 20 Sep 2021 10:50:44 +0000

Great job. Your post is very informative.

By: Sudha

Sudha — Thu, 13 Jun 2019 09:11:24 +0000

In reply to Swati. I agree to the above.. Also when you kneed them into balls you can apply ghee (unsalted butter) on your hands and then kneed them into really small balls for a bit of time, until no cracks are seen on the outer surface and it is perfectly smooth. The balls break if they are kneeled into big balls. The size of the ball can be approximately as big as a single grape, so that when you fry it, it grows and in the sugar syrup it would grow to be the perfect size.

By: Debra Daniel

Debra Daniel — Mon, 29 Oct 2018 09:37:58 +0000

Hey

Thanks for amazing article on Gulab Jamun Recipe,

I don’t like much sweet That is why its my first try with this recipe I hope everything will go fine HAHAH!, Is there any
issue if I use persian saffron in this recipe ? becuase i got persian saffron in good of saffron price Yesterday, If YES ! using is fine then how much please tell
me the quantity also I want to make twist in it that is why asking

Thanks

By: Swati

Swati — Tue, 29 Oct 2013 19:48:57 +0000

Hi Stefani,
This is Swati from India. i just came across your website’s link for gulab jamun while surfing through the internet for some other recipe. And I was pleasantly amazed at somebody from outside India trying this very popular recipe in India. I really appreciate your effort at making an Indian dessert. However, i will like to inform you that the ingredients you have mentioned for the jamuns (what you call doughnuts) are not completely correct. First of all, the main ingredient is an extremely reduced milk, which is made by continuously boiling milk and it’s consistency is that of a dough kneaded from flour. We call it ‘Khoya’. Probably milk powder is a substitute to it because of it’s unavailability in US. The other important ingredient is ‘Paneer’, which is similar to ‘Cottage Cheese’. Secondly, from the pics posted by you, it seems that the amount of all purpose flour is more than required. It is used only for binding purpose. Thirdly, the balls should be rolled in perfect spheres.

Regards
Swati

By: loans

loans — Mon, 09 Sep 2013 18:38:57 +0000

Outstanding post but I was wondering if you
could write a litte more on this topic? I’d be
very grateful if you could elaborate a little bit further.
Appreciate it!

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By: Kaylee

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By: Stef

Stef — Thu, 15 Nov 2012 04:30:06 +0000

In reply to Cindy. Keep them in the syrup in the fridge. They'll last for a couple of days. Sorry for the delayed response.

By: Cindy

Cindy — Fri, 02 Nov 2012 15:46:51 +0000

Hi! Great recipe!
Just one question : if you want to make the gulab jamuns for the cupcakes toppings in advance, do you still put them in syrup as soon as their cooked or not?
Will they keep well for a day or two?

By: Gulab Jamun

Gulab Jamun — Wed, 06 Jun 2012 11:47:31 +0000

something different to see!!!