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155 Comments

  1. Dassana mam milk powder gulaab jaamun balls ko fry karne ke pehle cover karne ke liye koi bhi towel chalegaa aur balls kitni der tak cover karke rakhnaa hai??

    1. The fried gulab jamuns are placed on a kitchen paper towel so that any excess oil is absorbed by the paper towel. That is the only reason, but you could use clean paper tissues also.

      If you do not have any of these kitchen paper tissues, then simply skip this step. Just fry them well enough so that the jamuns do not absorb a lot of oil.

      1. Dassana mam, milk powder gulaab jaamun mein humko balls banaane ke baad aur fry karne ke pehle hamein jamuns ko kitchen towel se cover karnaa hai?

  2. have made this sweet dish before and have to say although it takes a bit of patience it is totally worth it…

    and i recommend really sticking to the instructions and you will get a far better result than you would have expect it !!

    also next day the gulab is far more rich as it had time to soak in all the goodness of the flavours that the syrup has to offer !! Bon appetit 😉5 stars

  3. “ohh boooy” adventuring myself to try and cook these for the first time tomorrow. have eaten plenty of times in restaurants before and it’s been one of my favorite indian desserts for a long time.

    this is going to be one of my desserts of the last night of the year, so will try my best to get best consistency dough balls to handle the heat of the oil ! i have guests so they must look and taste good !

    seems a precision recipe due to oil temperature, sugar thickness, balls consistency, but hey, this is going to be a great success just like any other that i’ve tried from your website before – thanks to you dedicated focus in detail description dassana !!

    thank you once again !5 stars

  4. Maida is allergic. Can we add sooji only to 200 gm of mava Please tell me how much of sooji be added

    1. You will need some binding ingredient instead of maida (all-purpose flour). Try using any flour or ingredient which you are not allergic to. A few examples are almond flour, rice flour, besan (gram flour) or chickpea flour, arrowroot flour, breadcrumbs, or any cereal or millet flour.

      But keep in mind that the gulab jamun will get the flavor of the flour if it does not have a neutral taste or flavor. Adding more of sooji can result in a hard or denser texture.

  5. Hi Dassana
    I wanted to inquire about doubling the recipe. How would I go about with the amount of flour and Sooji. I did 6 Tablespoons of Maida and 4 Tablespoons of Sooji and ended up with polka dot Gulab Jamuns that resembled strawberries ???? So I guess 3 Tablespoons of Sooji would be sufficient?5 stars

    1. radha, whenever sooji is used, one has to be careful. firstly too much of sooji can make the dish hard or dense. and when sooji is added it absorbs moe moisture or water content from the mixture or batter. so here in this case, some more liquid ingredients like milk or water can be added, so that the sooji softens and does not remain crisp – nor you can see the fine dots of sooji in the dish. in this recipe, 4 tablespoons sooji will be more. so just 2.5 to 3 tablespoons. your guess is right ????