Gulab Jamun Recipe Video - Indian Recipes by Bhavna
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- เผยแพร่เมื่อ 6 ก.พ. 2025
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Want to make this recipe from fresh mawa, visit website for all possible recipes! - แนวปฏิบัติและการใช้ชีวิต
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.
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.
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.
Yes, I love to cook and I always look for three things when I cook, color, texture and taste. Enjoy!
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.
i tried it tdy n its amazng....no cracks no rough surfces n delicious....thnk u ..thx a tonn
What brand is it? Sometimes, some milk powder do not work for this recipe so try with milk mawa.
Great..yes, I suggest you to use milk mawa.
Visit website for more details.
@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.
Did you make sure to remove moisture from paneer. It may break if your paneer is not prepared well.
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...
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!!!!
Yes.
Hi, Bhavana u r best. I always get compliment from ur cooking recipes thank u for posting the best.
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
u r awesome bhavana its really easy to make gulabjamun.but u r roking. i am u r fan yar. its fantastic
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..
I prepared it and was good . My family loves it. thanks bhavna ....
Not too hot and not warm, about 350F. If you are not sure of it you can use thermometer.
Thanks for such a quick response. I ll keep these things in my mind next time I make gulab jamun. Thanks again.
wow bhavna .. i tried tis recipe n the gulab jamun came out to b very tasty . thnks
hi bhavan I tired ur glub jamun recepi...and first time in my life I made perfect glub jamun. ..Thank u soooo muchxxxx
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...
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??
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!!!!
very nice gulabjamun. mmm ... yammy.
I want to your idly recipe. thankyou.
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.
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 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!
really i like this recipe.I am a regularly watchinf your videos.It's very useful for me. Thx
Great..enjoy@
hello, today i made this gulap gamon n it really yummy. thnx
So beautiful and hymey gulabjamun you know everybody wants 2 eat @@@@
good luck from New Zealand
Please visit website for more tips.
Hi thank you for this VDO, I follow your cooking from Thailand. Thank you again
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.
hey thank s a lot for this simple recipe... i used to rely on the readymade packets for this dessert! :)
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 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
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
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
What kind of mawa or powder you use?
Thanx for sharing!
I had really watch lot of ur videos and I had try them with my family .
asitha perera exam
can i make gulab jamun with mawa and soji and cornflour ? what will be the rsult..i like ur recipes
Hi Bhavana... I always watching your recipes... and i love to prepare at home...
Can you please upload CHAMPAKALI recipes for us.....
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 !
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?
it's such a beautiful recipe thank you bhavana and i learn how to make pan piza from ur class that was very useful
Keep enjoying!
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?
I made this and it was an instant hit. My family loved it. Thank you Bhavna.
Jessica Stone You most welcome..enjoy!
Lemon juice juse help to prevent crystalized sugar.
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?
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.
Thanks dear for your feedback..... N how should I store in a Dana or foil n how many layers can I make
You have to have milk powder or mawa.
Thank you and while you're making the gulab jamun, should you leave the syrup on the heat or take it off?
nice recipe simple.....thnksl! super veggie delight
love yr videos.....u r a gud teacher mam
Hi Bhavana, thanks a lot 4 the wonderful recipe. By the way anxiously waiting 4 garlic paste video.
Very nice sweet. I love this. I tried this receipe,its so delicious.Thanks :)
Good to know.
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.
Maitree Jignesh I am so glad to hear that...enjoy!
@SuperVeggieDelight
ahan thanks a zillion bhavna. soooo patiently n sweetly u answered all my questions... u rock!
hi, ur a superb lady!!!!
i would like to know if i use MAVA how much would i need?
thanks
Actually peanut oil is great for Indian recipes, tastewise, but it is high in cholesterole so I use corn oil.
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.
If you are not good at making syrup, use candy thermometer because sugar syrup is the key to make perfect Gulab Jamun.
hi bhavna your recipe is the best! thanks for sharing.
+Satty Khan My pleasure...enjoy!
I tried it, it came out really really well..... Tanks
Awsm recipe tried it.. d results were vry gud! thnx bhavna! :)
Please visit website for preparing gulab jamun with milk mawa.
hi
first of all thanks for all your recipies. but i have some doubt regarding this gulab jamun recipie. i followed exactly same way but i doubled the recipie. When i fried the jamuns it increased in size and even after adding to syrup it was full perfect. perfect texture perfect look outside.. but inside of the ball its shallow. can you please tell me where did i go wrong?
Okay,thanks..My husband loves gulab jamun's with ice cream...It's really amazing...
hey bhavna thanks for the reply i tried the recipe today.. my gulab jamuns were too sweet i cant understand why. i used same amount of sugar syrup u suggested. and they were a bit hard too. dont know where i went wrong !
hi..i tried this recipe........when i was frying jamuns, it was perfect but when i put them in sugar syrup...they gets shrink(changed the shape)...tell me the reason plz....oil temp was perfect....thanks
I learned lots of recipes from you......i tried jalebi , tea rusks, vegetable fried rice and many more...
Thank you bhavna for such a beautiful recipe
+paneru aashish my pleasure
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?
Yes, with milk mawa, you can't go wrong.
No, where do you leave? You should be able to find milk powder at most supermarkets.
@SuperVeggieDelight same thing happened with mine too...actually while making the dough itself i found its not coming together so i added more maida (half tsp) but still somehow i made balls but on putting it into oil it broke...rest of the ingredients i followed exact measurements so i think didn't go wrong there...is it the milk powder i would have used?? I used Nestle NIDO full cream milk powder...
Keep liking!
You have such a sweet personality! It was super helpful to find a gulag jamun recipe in English! Thank you
My pleasure...enjoy
Yummy! I cannot wait to make some for myself.
Joalle Paige yas
Hi Bhavna,
Any idea of lassa khoya, the main ingredient used in gulab jamun instead of dried milk powder.
How to make milk mawa at home plz let me know thank you so much for helping
I will put vanilla extract in the syrup and see how it taste thank you for the video x
If you add enough ghee, they should come out soft. Jamuns may come out hard if you add more flour.
i just love this i will surly make it
Awesome video. .thank u
just made it... turned out really well... thanks a ton :)
Hello Bhavna!
Many thanks for your excellent recipes!! Will you present the Kala Jamun recipe as well?
I guess the ingredients for Kala Jamun are little different, aren't they?
Please help:) Yummy day to you!
I love Gulab Jamun.. Will try this ;)
your foods are great
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
hi i tried this recipe it was good as it is first attempt but it come out little bit hard ....can u plz tell me which possible mistake i have done. i did use simple powder milk.
Hi bhavna, I love how easy you make cooking seem & tried out your gulab jamun recipe. However, the gulabs started dissipating into the oil, the ones that managed to stay together were partially ruptured or flat. the outer layer cooked and expanded and separated from the inner part of the gulabs. I tried different heating temperatures to no avail either. I love this dessert and have even read your website, hope you can point my mistakes out. Thank you
i like this recipe i will try it