Indian Mithai & Desserts

Gulab Jamun Recipe

365 days…125 recipes…a few thousand comments..a bag full of memories & a truck load of friends around the globe..I m so elated to welcome all of you to the first milestone of a culinary journey which I embarked upon exactly a year back!Γ‚ Sinfully Spicy is 1-year-old WooHoo! πŸ™‚ Traditional & Modern Indian Cuisine with tales woven my family, fusion twists on classic recipes, all coupled with an effort to make Indian food look good through my lens – this is how I envisioned Sinfully Spicy back then..and I am so happy to see it shaping up ..bit by bit..thanks to love buttons pressed by each one of you who lands here.Thank you so much!

A food blog, which was born to kill boredom of sitting at home, then shortly graduated to a hobby and not until few months back when it became a passion,Γ‚ Sinfully Spicy was my foray into this VAST community of food bloggers with absolutely no air of anything except that I could cook a decent meal..which by the way, I thought was enough to barge πŸ™‚ Today, I can plainly say that its was a slight misconception …food blogging is so much more than just being able to cook ! The journey had its ups & downs.Similar to so many of you..when you suddenly smile corner to corner seeing comment love, or when your heart skips a beat the moment it sees a mail ping , or those butterflies in the stomach when a reader tells you that they are going to try your recipe & a rush of disappointment when your recipe doesn’t work out for somebody, it’s a sine curve and I have lived it so closely in one year. Then the most precious thing- the bunch of talented people you touch..each different in their own way – sweet, loving, kind & helpful.

Slowly ..I learnt terms like “social media”…”food porn”…”trackbacks”…”subject”…”food styling”…”shot composition”..etc etc etc …each more complicated than the other and frightening for a highly unsocial & introvert person like me. Add to that the photographer who came out of the camera auto mode a few months back πŸ™‚ But the immense love of all my readers, Facebook fans, Twitter followers & blog subscribers brings me out of this cocoon each day. Each morning I get up, open up my mailbox or log on to the dashboard of blog…and see love pouring out from every nook and corner of the computer is so overwhelming to start the day like this..and no matter how much I write here, only my heart knows how these notes of appreciation have become treasured gems of my life.I may or may not blog forever but the only thing for sure is that even when I will open this page some 15 years down the lane and witness this love & support ..few tears of joy will trickle down my cheeks. Thank you so much all of you have been a source of endless inspiration for me each day – to believe in myself & to be able to recognize & explore the culinary passion that I nurtured in my heart all the way.Hugs πŸ™‚

I would specially like to thank all the readers who tried my recipes.As soon as you inform me or link back, I update my existing blog post with your posts or feedbacks. Maybe I ll do a recipe shout out sometime. Strawberry Thumbprint Cookies with Nutella Filling is the most visited recipe on blog closely followed by Bhuna Murgh, Mutton Meatballs Curry & Indian Espresso Coffee.Indian food is considered to be an intricate affair in the western world..Its always my effort to bring recipes to you without stealing their soul..if you get a hang of basic things..Indian food is an experience! Trust me nothing makes me more happy than knowing that Indian food is able to reach your kitchen via my little blog.

Image via Google

Now lets come to the Giveaway. As a little token to appreciate your fathomless love & support, I have decided to give away 1 copy ofΓ‚ Anjum Anand‘s cookbook Anjum’s New Indian.She is lesser known in USA but is a celebrated television personality in UK.If you have seen her shows on The Cooking Channel, you would mirror what I feel about this lovely lady who has been hailed the “The Indian Nigella Lawson” by Vogue.The best thing I like about her is the fact that even though she grew up in the western world, her recipes, story telling and cookery is so close to her indian roots.Her recipes are innovative, combine the best of traditional & modern indian cuisine & really easy to follow. In this cookbook too, she presents more than 100 doable, regional recipes – both vegetarian & non vegetarian.I recently got this book with beautiful photography & have already tried few of her recipes.See the rules of giveaway at the end of Γ‚ this post.

Images via Google

I asked myΓ‚ Γ‚ FaceBook fans a couple of weeks back about what they would love to see on the anniversary post – and the request was unanimous – Gulab Jamuns…what better way to celebrate something Indian. A simple sweet which is now synonymous with Indian dessert scenario all over the world. Deep Fried, Melt in the mouth kind dough balls dunked in sugary,rosewater & cardamom syrup – its pure bliss to gobble these up especially when slightly warm. “Gulab” means “rose” in Hindi and “Jamun” is a south asian fruit which has a similar shape & size – that is how the sweet gets its name. Again in India -Γ‚ there are two varieties available one is called gulab jamun (which is light brownish in color) & the second one is called kala jaam/jamunΓ‚ – the same thing except that the dough balls are fried till they are deep brown/blackish in color.I love the second variety more coz the crust is quite chewy!

Rules for the Giveaway:-

This giveaway is open to USA residents.If you reside outside USA but have relatives or friends here, you can use the address & still enter the giveaway.The giveaway is open to bloggers as well as non bloggers.

Mandatory Entry:-

Tell me in the comments section what you like or dislike about this blog, what kind of recipes you would like to see on this blog , scope of Γ‚ improvement, your suggestions. Just say anything nice..joking πŸ™‚

Additional Entries:- (Leave separate comments for each )

  1. Follow me on Twitter Γ‚ & tweet about this giveaway.Please include my Twitter handle (@gettanvi) in your tweet.If you are already following me, tell me.Γ‚ Tweet –Γ‚ “Just entered the #giveyway on Sinfully Spicy to win #AnjumAnand cookbook”
  2. ‘Like’ Sinfully Spicy fan page on FaceBook.If you are already a fan,let me know.
  3. Subscribe to this blog via email.

Last day of entering this giveaway is 7th August 2011,11 :59 pm (your part of the world). Since I will be away for a little vacation to Florida, I will come back & announce the winner on Monday, 8th of August, picked by a random draw.See you then!

Ingredients (Makes 18-20 of the size shown)

For the Dough Balls (Jamuns):-

  • Ingredients (Makes 18-20 of the size shown)For the Dough Balls (Jamuns):-
    • 1 cup milk powder, unsweetened ( I useΓ‚ Organic ValleyΓ‚ )
    • 1/4 cup all-purpose flour
    • 1/4 tsp baking powder
    • 1/8 tsp baking soda
    • 2 tbsp fine powdered nuts (optional ,see notes)
    • 1/4 tsp green cardamom powderΓ‚ (see notes)
    • 3 tbspΓ‚ ghee, at room temperature
    • 2-3 tbsp whole milk yogurt, at room temperature (or as required for kneading)
    • Canola Oil for deep-frying
    • Nuts/dessicated coconut for garnish (optional)

    For the Sugar Syrup:-

    • 1.5 cups granulated sugar
    • 3/4 cups water
    • Few saffron strands (optional)
    • 4 green cardamom pods, cracked open
    • 2 tbsp rose-water (use 1-2 drops if using essence)


  1. I take 8-10 mixed nuts (cashews, almonds & pistachios), grind them in coffee grinder to a fine powder.Adding this to the dough gives a terrific, nutty taste in each bite.This is my mom’s trick & I really love it to pep up the texture of theΓ‚ jamuns.
  2. You dont need to buy cardamom powder (its uber expensive), buy whole pods instead from any indian or middle eastern store, just crack open the pods and use your mortar & pestle to grind the seeds into a powder.This is how cardamom is commonly used in Indian homes.
  3. Traditionally,Γ‚ jamunsΓ‚ are fried in pure ghee, however I add 2-3 tbsp ofΓ‚ gheeΓ‚ to the oil to add the rich aroma, if you don’t have ghee,then skip)


For the Syrup:

  • In a large pot,add water, sugar along with cardamom pods and bring it to a boil.We are not looking for any consistency here, just boil & stir till the sugar dissolves.About 6-8 minutes on medium heat.Γ‚ If you see some scum on top, remove with a spoon.
  • Let the syrup simmer for a minute and then put off the stove. After 5 minutes when the syrup has cooled down a bit,add saffron strands & rose-water to the syrup.
  • Set the sugar syrup aside.

For theΓ‚ Jamuns:-

    • In a bowl or pastry board ,combine the milk powder, flour, baking powder & soda, green cardamom powder & nuts powder(if using) and mix thoroughly.You can sift this once to catch the coarse nuts or lumps if any.
    • Next add theΓ‚ gheeΓ‚ to the mix and rub between hands so that the whole flour mix is moistened.Start adding yogurtΓ‚ and mixing simultaneously to make a soft dough.You do not need to knead or over mix because gluten should not form.Mix with gentle fingers. If you over mix, theΓ‚ jamunsΓ‚ will not absorb syrup and will be hard inside.The dough will be quite sticky.Cover the bowl with a cloth & let the dough sit for 5 minutes.
    • Heat the oil in a frying pan/kadhaiΓ‚ on medium heat. The frying pan should have enough oil to cover the balls completely while deep-frying. AΓ‚ way of testing the oil temperature is to pinch a small ball of dough & tip it in the oil, it should riseΓ‚ slowlyΓ‚ to the top. If using a thermometer, use the temperature you fry doughnuts at.
    • While the oil is heating, with greasy palms pinch the dough into 18-20 equal parts and roll into small, smooth balls.As far as possible, roll out such that there are no cracks on the balls.This will give the jamuns a smooth look.The balls will double up after frying & soaking in syrup so do not make big balls.Γ‚ Line the balls on a plate & keep covered till ready to fry.
    • Meanwhile if your sugar syrup is cold or luke warm, put it on stove again so that it warms up.We want the sugar syrupΓ‚ warmΓ‚ (not hot) when the friedΓ‚ jamunsΓ‚ are tipped into it. Once warm , transfer the syrup to a bowl big enough to accommodate all theΓ‚ jamunsΓ‚ & keep them soaked.Γ‚ Also keep the sugar syrup nearby because the friedΓ‚ jamunsΓ‚ will go straight from frying pan into the syrup.
    • Once the oil is hot, tip in the rolledΓ‚ jamunsΓ‚ into the oil.Do not over crowd the pan/kadhai.While frying keep flipping the balls gently for even browning all around. Fry until theΓ‚ jamunsΓ‚ become golden brown. About 4-6 minutes depending on size.
    • Once browned,using a strainer, transfer theΓ‚ jamunsΓ‚ straight to the warm sugar syrup.TheΓ‚ jamunsΓ‚ should sit undisturbed in the hot syrup for at least 30 minutes before ready to serve.
    • Once soaked, serve in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.


    1. Do not fry theΓ‚ gulab jamunsΓ‚ too much or on very high heat..they will harden & wont soak up the syrup.
    2. GulabΓ‚ JamunsΓ‚ can keep well in the fridge for up to 20 days.Whenver you want to serve, just microwave for 10-15 seconds.They can be frozen for 3-5 months.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

136 thoughts on “Gulab Jamun Recipe

  1. Gorgeous post and delicious recipe. Congratulations on this wonderful milestone. Have a good vacation. Thank you for hosting the giveaway. The book looks LOVELY, much like your pictures!

  2. Congratulations on completing your first year of blogging! Your blog is one of my favs, and one that I visit frequently. I am very happy to have ‘met’ you πŸ™‚
    p.s. the snapshots you have of the book…the photographs actually look A LOT like your own photographs.

  3. Oh yay, that’s brilliant. Congrats sweet girl. It has been a pleasure frequenting your gorgeous blog, learning from you and well making a new friend. πŸ™‚ great post. To this birthday and a bunch more. Xxx

  4. Congrats on turning 1! Everything you said about blogging is so very true. I started mine to kill boredom too…and now it’s way more than a hobby. Great dessert, I’ve never seen nor heard of these before. See, you already taught someone something new!

  5. Oh wow!!! You know what??? Both our blogs share the same birthday!!! So I guess I deserve the book. πŸ˜‰ Just kidding. I have been following your blog for a long time now and I have seen it grow. It is very difficult come up with a feedback or suggestion because, it is already perfect. Just keep this perfection going. Wishing you many more blog anniversaries like this one πŸ™‚

  6. Congratulations Tanvi! That must be so exiting!! As I was reading your post I was trying to imagine how I would feel when my blog is a year old πŸ™‚
    Beautiful pictures and gulab jamun looks mouth watering! SO happy to know you and your blog! Hugs πŸ™‚

  7. Congrats Tanvi. Your blog rocks and so do you. Your chicken bhuna was such a hit at my place for which I have only you to thank!!!

    I love Anjum Anand’s show on BBC and love the way she hosts the show. I would like to enter the giveaway, though I don’t live in the US. But I have a shipping address there. I already follow you on twitter and am going to tweet about this giveaway right now. I am a fan of your blog on FB too and have already been subscribing you on email for a long time now.

  8. Congratulations Tanvi! I’m so happy for your big milestone! My love for Indian food is relatively new (in the last few years) but your blog has educated me so much. Your pictures are just simply gorgeous and I do look forward to reading your post every time. Keep up the great work because there are so many of us enjoying your blog! Congrats again!

  9. Ta-dah! I have subscribed via email. Well, you know I really like your blog. Besides, I truly want to win the giveaway, too. Kulsum can always call her mom for recipes :-).

    Kidding aside, I am looking forward to many more posts and to hundred more beautiful photographs.

  10. Happy Blogoversary! What a heart warming thank you you had for your readers. I love the 1 year journey summery you describe on this post.

    Feedback on you blog: I really love your photography and the story telling on your blog….both got me came back for more. πŸ™‚ Really thank you for sharing your Indian traditions and lovely recipes. And thanks for this lovely giveaway.

  11. Congratulations on completing one year of blogging. Nothing better than gulab jamuns to celebrate this big milestone and you have captured them really beautifully πŸ™‚

    Wish you loads of luck and success πŸ™‚

  12. Congratulations on the big ONE! Totally love each n every blog post and the photography is just awesome! I wait eagerly for your post and read every word of your interesting write-ups. What more to say? Perfect blog with perfect recipes, write-ups and photographs. I’m following you on FB and will surely wanna win this giveaway. Congrats and wishing you many more years of blogging.

  13. Happy Blogiversary, dear! Congrats and to many more.

    That treat is devilishly scrumptious! So tempting and beautiful. Something I dream of trying.



  14. Congratulations on the milestome Tanvi
    I love your blog and I have learned so much from you and your recipes
    Your photography is stunning and it is an inspiration to me
    Keep up the amazing job you’re doing
    P.S. I am not eligable for the giveaway but I have subscribed to the blog and I follow on facebook already

  15. Happy Anniversary. I can’t believe you’re only one! You’re right up there with the professional bloggers and one of my all time favourites. I’m not a US resident but I do have a US address and I already follow you here and on FB

  16. Congrats on your 1 year anniversary! Gulab Jamun is one of my favorite Indian desserts. I actually prefer them cold for some reason so refrigerate them once they soak up the syrup. I DVR Anjum show on the cooking channel and she makes the dishes look so easy to make. I like that she hits on cuisine from different regions of India and takes her guests to actual Indian shops to show them the ingredients in person.

  17. I follow you via RSS feed not via e-mail. It allows me to read posts quicker than sifting through many e-mail messages.

  18. Happy 1st Birthday to you and your blog! Always a favorite place of mine to visit…
    This is a lovely treat to celebrate with and a wonderful giveaway πŸ™‚

  19. I am wiping happy tears away because you expressed what many of us feel so beautifully. It is such a nice way to express ourselves to get to blog. These delicious little balls of dough look so over the top fabulous. Glad you are celebrating such a wonderful first year. Cheers!

  20. This is such a touching post Tanvi. I have the same thoughts about blogging. Being a “not so social person” and to what I am today is all because of blogging. And I am still fighting to overcome the shyness in me. It took a while for me to realize this. Loved each and every picture in this post and you have made these teeny-weeny beauties very inviting that I want to grab the bowl right away. Enjoy your vacation gal. Now I am off to check your fb page, don’t know how I missed it. Happy Blog anniversary and I wish you many more.

  21. Hi Tanvi,
    Congratulations for completing one awesome year of blogging. I have become a fan of yours as I love your writing and the absolutely gorgeous photographs. I can visualize the stories that you weave from your experiences in the writing. I never knew blogging can be so much fun or that you could make so many friends. When i started blogging it was just to have a space to record my recipes. Now gradually it is becoming a passion (although food always was a passion for me). And blog like yours always inspire and add joy to a day by just seeing some delicious posts.

  22. That jamun is rocking perfect my girl and a perfect treat for celebration. Happy 1 year completion and hope you have many many many more (((hugs)))
    Have loads of fun in your trip and carry loads of sunscreen πŸ˜‰

  23. Tanvi. Congratulations on a most wonderful first year of blogging. I know you will continue to do this for a while and I’m so glad I have met you on this journey. The gulab jamuns look delicious. Thye are one of my favorite Indian sweets along with gajar halwa.

  24. Congratulation babe darling! how wonder and 125 recipe WOW….kala/gulab jamun is my ultimate fav agree with nisha if it was not frying it would be every day “food” Loved reading the post Tanvi you wrote about each and every bloggers heart out there and wishes for more laurels and delish years for you and ur blog! . Have a great holiday and come back refreshed πŸ™‚

  25. Congratulations Tanvi. this is one of my fav desserts. we love hot jamuns with a dollop of vanilla ice cream…Indian version of brownie and ice cream combo.

  26. Congratulations on your 1 year anniversary. Your blog is so lovely, I adore it. Today you’ve made my favorite indian dessert. It is so beautiful I want to cry because I never get eat them (except when I go to my favorite indian restaurant). I can’t make them because I am very afraid of deep frying after I started a fire like that. Can you come and make them for me if I win? I already have anjum’s book (as well as a couple of her other ones), she’s got some great recipes. I like her chicken burgers.
    *kisses* HH

  27. This looks fantastic. Happy 1st blog birthday!!! Mine is coming up too, it’s so crazy to think about, I can’t believe it. Can’t wait to see your upcoming posts in the next year. πŸ™‚

  28. Happy Bloggiversary and Congratulations! Tanvi..
    Gosh, how time flies right? Wish you many more sweet successes and blog anniversaries for time to come..
    Jamuns look yummilicious and recipe for making from scratch is definitely tempting..
    Have a wonderful vacation!

  29. Congratulations, Tanvi! Your photography is very, very good. Areas for improvement? Who can say? That’s subject to such subjectivity. ; )

  30. Happy Blog Anniversary! New convert, really appreciate your attention to detail, all of your look positively divine! Thanks for providing accessibility to Indian food for someone of a very culture!

  31. Happy Blog Birthday, Pictures look awesome and an absolutely sinful recipe “Gulab Jamun”, Yummmm!!!!!!!!!!!.
    Have a wonderful vacation.

  32. Happy Blogiversary! What a coincidence I celebrate my first one this week too! Haven’t tried any recipes yet from your blog- but would love to try these gulab jamuns. They look gorgeous! Love your pictures! Keep up the good work!
    If you get a chance, head over to my blog as I am hosting a giveaway too!:)

  33. Thank YOU Tanvi for always being such an inspiration! I am SO GLAD to have met you through the blogosphere!

    Oh these gulab jamun look so delicious. that moist syrup all over the top…dreamy.

  34. Thank you so much for sharing your recipe for Gulab Jamun. It’s my absolute favorite! This might actually get me to finally fry something!!

  35. Hi Tanvi, congrats on the anniversary of your amazing blog! Reading your blog is always a joy and your gorgeous photos are a true feast for the eye. I hope you’ll be spoiling us with your stories, recipes, and pictures for a very long time to come! All the best and keep up the fabulous work! -Karen

  36. Tanvi, Great blog. I love your photos – the gulag jamuns look particularly delectable. Congratulations on your anniversary!

  37. Oh my goodness, I love gulab jamun but I haven’t had one in so long! Yours are so beautiful, whenever I make them they aren’t nearly as pretty, so I stopped trying. But my dough is a lot thinner so that must be my problem. Can’t wait to try yours! I just have to mention that your photography is absolute beautiful! I’m new to your site, but I’m really enjoying looking through your pictures so far. I’m going to subscribe and can’t wait to see more. Happy blogiversary!

  38. Wow! I stumbled across the page and was immediately drawn in by the photography. The pictures captured my attention and the story and easy recipe kept me reading till the end. Well done! When I clicked “printable recipe” I had a text-only version. I would love to have had at least one of your beautiful food shots on the page–that’s a better descriptor for me than a recipe name. Just a thought. Thank you!

  39. Congratulations Tanvi!!! I WILL try the gulab jamun. You made it look rather easy. May you have many more birthdays to come. I enjoy your blog.

  40. Great post Tanvi, and as usual, gorgeous pics πŸ™‚ I’ve always loved how you style all your pictures. You’ve come such a long way from some of your earlier posts. I have to repeat Kulsum’s comment here – you are a blogging machine! Congrats on the one year anniversary… if you made so much progress in one year I can only imagine how much more awesome you’ll be a year from now πŸ™‚

    I already follow you on Twitter and on Facebook and just tweeted about this post. I’d love to win the book! πŸ™‚

  41. Congratulations Tanvi on 1 wonderful year of blogging and sharing your wonderful journey with us. I definitely share your sentiments on the amazing journey that is food blogging.

    I am so happy to see you shared gulab jamun. I adore gulab jamun and your photos of yours are simply stunning!

  42. Your blog is fantastic – great recipes and amazing photos! I’d love to see recipes for Coriander Chutney, Aloo Gobi, and Chicken Korma.

  43. Congrats on one year! The food looks so good- a little intimidating for a novice like me, but your beautiful photos help a ton! Love your photography!

  44. congratsssss!!! you’ve only been blogging for 1 yr–I feel like I’ve known you for ages! πŸ™‚

    Beautiful gulab jamuns and amazing pics. Here’s to many, many more years of blogging, my friend!

  45. congratssssss!!!! you’ve only been blogging for one year–i feel like i’ve known you for ages!

    beautiful gulab jamuns and amazing pics. here’s to many, many more years of blogging, my friend. πŸ™‚

  46. Hey girl, this is a wonderful achievement indeed. The highlight being your success in standing out and creating a niche in such a short time–kudos to you! I love visiting your space to see your recipes and particularly your gorgeous shots. Btw, the jamuns have come out perfect — soft and yummy. See, this recipe intimidates me, I love this sweet a lot and tried making it a couple of times. But alas, all my attempts resulted in failure!

  47. Congrats dear on completing 1 year. Keep rocking, I am drooling over all your tempting jamun pics. That is my most favorite dessert hand down. I absolutely adore your pics and of course your recipe. I would love to see more sweets πŸ™‚

    I am surely in for your giveaway πŸ™‚

  48. Tanvi, congratulations on you 1st anniversary…these little balls of sweet look delicious…I just had once in a India restaurant, but never got a chance to make them.
    Your pictures are awesome as always. Again congrats!
    Hope you have a fantastic week ahead πŸ˜‰

  49. I love this dessert! Everytime I spot it, I definitely eat it! Congrats on your first year and I completely understand your feelings as I have been through them as well for a year now.
    I am already a follower on FB.
    Enjoy your vacation!

  50. Hello Tanvi,
    Congratulations on the 1st anniversary.May you have many many more celebrations to come.
    I love your blog.The photographs,recipies..everything.You ‘twist’ an ordinary dish into something more tastier and the way you present in your pictures tell a whole different story
    Love it!

  51. Congratulations on your 1 year anniversary! I moved to a place without an Indian restaurant, so I’ve started to make some of my favorite dishes at home. I can wait to try the gulab jamon!

  52. Such a beautiful blog, congrats on the 1 year mark! my favorite part of your blog are your lovely photos, and just the right amount. i like having step by step photos without a photo of EVERY step.

  53. Congratulations for your first bloganniversary!
    Your blog is a gem and I like everything about it: the way your write, the diversity of recipes and of course, the gorgeous pictures!
    These gulab jamun are so perfect! I could have them for my breakfast or any other time of the day πŸ˜‰

  54. Beautiful post and congrats on completing this milestone. I have a request for you – I would like to see a post on your food styling – the background and the props that you use.

  55. I love the recipes, I am in love with the flavors that abound in Indian food, but am awful at trying to recreate them on my own.

  56. Congrats on the first anniversary. Gulab jamun looks so juicy and plump. Lovely giveaway and thanks for sharing the book.

  57. Congrats! and many many happy birthday to your blog Tanvi. Thanks for sharing your beautiful creations and I look forward to seeing more mouth-watering recipes. You know I Love you and I love your wonderful recipes πŸ™‚

    Hugs <3

  58. Hi Tanvi! I’ve been MIA from the blogging world for a few days (life got crazy). So, sorry for the late wishes but CONGRATS on turning 1 πŸ™‚ I absolutely love coming here for inspiration of all kinds. You’re’ awesome!

    Second… you’ve read my mind. Gulab Jamon is on my Last Meals on Earth lists. I’m so excited to have a recipe now πŸ™‚

  59. Sorry I missed your anniversary post! Big hugs to you! Congrats on an amazing blog and to many many more years of cooking, photographing and blogging πŸ™‚

  60. My husband spent two months in India a few years ago and fell in love with Gulab Jamun. He has been bugging to me to make it for a few years now! I think I found the recipe I am going to try….Thanks so much…I can’t wait to surprise him with this! πŸ™‚

  61. The pictures look quite tempting and your instructions are so simple, interlaced with appropriate tips. Keep at it, you’re doing a great job!

  62. Hi Tanvi! I am planning to make these jamuns for diwali. But I am not able to find organic valley milk powder.can I use either Nestle instant nonfat dry milk or the mava powder I find in Indian grocery? since I really want to make sure it comes out right it would be great if you could help.Thanks!

  63. Diwali is just around the corner and I found your recipe. I think the 2 or 3 cup yogurt is way too much. I had to throw out the batter. Please adjust the quantity. 2 to 3 TBSP yogurt should be more than enough. Nice recipe though. Too bad I didn’t have time to try it again. Next time.

    1. OMG, so sorry. Its a big typo. I am so sorry. You are right – it is 2-3 tbsp of yogurt and thats what I use.Thank you so so much for pointing out.

  64. Thanks for the immediate reply on the milk powder! I made them for diwali and it was rich and delicious.Like the previous comment I too had my doubts about the yogurt amount.thankfully I added only 3/4 cup yogurt.the dough was too sticky but I managed to make the jamuns out of it.Inside was soft but outer layer was bit tough and chewy.I was excited and encouraged with soft insides since I dint have success with that before.Thank you for a wonderful recipe.I shall make them again!

  65. That was very impressive. The images are too tempting. Thanks to the quality of your recipes. We at also encourage our customers to opt adulteration free products and promote healthy living.

Leave a Reply