Gulab jamun is traditional indian mithai (sweet) made with milk solids, sugar and flavorings like green cardamom, saffron or rose water. These soft and heavenly deep fried sweet balls after soaking in warm sugar syrup become melt in the mouth spongy.
If you ask me, you really dont need an occasion to make or serve gulab jamuns 🙂 Enjoy them for indian festivals like Diwali or Holi or Dusherra or weddings or ceremonies or every single day! This mithai is irresistible! It makes for great edible gifting too.
In Hindi, Gulab = rose and Jamun is a round shaped indian variety of plums. The use of word jamun is to refer to the shape of these sweet balls and has nothing to do with taste or fruity flavor.
Gulab Jamun is one the most popular indian dessert. Its popularity is synomous with the fact that it is incomplete to talk about indian food and not mention gulab jamun.
In India, broadly there are two very similar jamuns available. One is the gulab jamun (light brown in color) & the second one is Kala Jaam or Kala Jamun. 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!
Traditional gulab jamuns are made with khoya or mawa. Khoya or mawa are milk solids after reduce whole milk for long hours until all the liquid has evaporated. Fresh khoya is not that easy to find even in south asian stores here in U.S. so for my recipe I use milk powder.
Choosing Milk Powder
Milk powder with high fat content (I use the brand Nido with 28% fat) is perfect to make gulab jamuns similar to what we get back home. Keep in mind that there are tons of varieties of the brand I mentioned available. Always make sure that you are choosing the right container with high fat content.
Milk powder suitable for making mithai is totally different from dairy whitener. You would be easily able to find it in indian grocery stores near you.
Ingredients for Gulab Jamun
- Milk Powder
- All purpose flour or khoya
- Milk
- Ground Nuts (though these are optional, highly recommend)
- Ghee
- Green Cardamom
- Baking Powder
How To Make Gulab Jamun
There are 4 main steps of making perfect gulab jamun using milk powder at home.
- Make the dough
- Make the sugar syrup
- Shape the dough into balls
- Fry the balls and soak in sugar syrup
Make the dough
- Add milk powder, flour, baking powder & soda, green cardamom powder & ground nuts (if using) in a large bowl. With gentle hands, combine thoroughly. You can also sift everything once to catch the large nut pieces if any.
- Add the melted ghee and gently rub between hands so that the flour mix is moistened.
- Start adding yogurt and mixing gently to make a soft dough.Do not need to knead. Or over mix because gluten should not form. Mix with gentle fingers. If you over mix, the jamuns will not absorb syrup and will be hard inside.The dough will be quite sticky.
- Cover the bowl with a cloth & let rest for 5 minutes.
Make the sugar syrup
While the dough is resting, lets make sugar syrup.
- In a large heavy bottom pot, add water and 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. It takes about 6-8 minutes on medium heat. If you see some scum on top, remove with a spoon.
- Once boiling, add lemon juice.Let the syrup simmer for a minute and then put off the stove. Add saffron strands & rose-water to the syrup.
Shape the dough into balls
You may start rolling the balls while the sugar syrup is boiling. Also set oil for deep frying to heat up in a heavy kadai. We are going to work simultaneously on 3 tasks of making syrup, shaping the jamun balls and deep frying.
- While the oil is heating, with ghee greased palms pinch 18-20 equal portions from the dough.
- Roll each portion 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. Also keep in mind that the The balls will plump up a bit during frying as well as while soaking in syrup. So do not make big balls to begin with.
- Line the balls on a plate & keep covered with a kitchen cloth.
- Meanwhile keep a check on the sugar syrup. If your sugar syrup is cold or luke warm, put it on low stove again for 30-40 seconds so that it warms up.We want the sugar syrup warm (not hot) when the fried jamuns are tipped into it. However, we dont want a thick syrup.
Fry the balls and soak in sugar syrup
- Keep the sugar syrup nearby because the fried jamuns will go straight from frying pan into the syrup.
- Once the oil is heated up, carefully add the rolled jamuns into the oil. Do not over crowd the pan/kadhai.While frying keep moving around the balls gently for even browning all around. Fry until the jamuns become golden brown. Takes about 4-6 minutes depending on size.
- Once browned,using a slotted spoon, transfer the jamuns straight to the warm sugar syrup.Let sit undisturbed to soak in syrup for at least 30 minutes.
- Once soaked, serve the gulab jamin in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.
Recipe Tips
- To powder the nuts, I take 12-15 mixed nuts (cashews, almonds & pistachios) and 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 the jamuns.
- To Make Green Cardamom Powder - 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.
- Traditionally, jamuns are fried in pure ghee, however I add 2-3 tablespoon of ghee to the oil to add the rich aroma.
- Do not fry the gulab jamuns on very high heat.They will harden & wont soak up the syrup.
- Do not fry on low heat either, they start spreading in oil.
- Gulab Jamun 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.
Gulab Jamun
Ingredients
For Gulab Jamun
- 1 cup milk powder unsweetened
- ¼ cup all purpose flour maida
- ¼ teaspoon baking powder
- 2 tablespoon super fine ground nuts optional
- ¼ teaspoon green cardamom powder
- 3 tablespoon ghee melted
- 2-3 tablespoon milk
- Ghee or Oil for frying
For Sugar Syrup
- 1.5 cup granulated sugar
- ¾ cup water
- 1 teaspoon lemon juice
- 10-12 saffron strands
- 4 pods green cardamom
Instructions
Make The Dough
- Add milk powder, flour, baking powder & soda, green cardamom powder & ground nuts (if using) in a large bowl. With gentle hands, combine thoroughly. You can also sift everything once to catch the large nut pieces if any.
- Add the melted ghee and gently rub between hands so that the flour mix is moistened.
- Start adding milk a tablespoon at a time and mixing gently to make a soft dough.Do not need to knead. Or over mix because gluten should not form. Mix with gentle fingers. If you over mix, the jamuns will not absorb syrup and will be hard inside.The dough will be quite sticky.
- Cover the bowl with a cloth & let rest for 20 minutes
Make The Sugar Syrup (While the dough is resting)
- In a large heavy bottom wide pot, add water and 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. It takes about 6-8 minutes on medium heat. If you see some scum on top, remove with a spoon.
- Once boiling, add lemon juice.Let the syrup simmer for a minute and then put off the stove. Add saffron strands & rose-water to the syrup.
Shape The dough into balls
- You may start rolling the balls while the sugar syrup is boiling. Also set oil for deep frying to heat up in a heavy kadai. We are going to work simultaneously on 3 tasks of making syrup, shaping the jamun balls and deep frying.
- While the oil is heating, with ghee greased palms pinch 18-20 equal portions from the dough.
- Roll each portion 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. Also keep in mind that the The balls will plump up a bit during frying as well as while soaking in syrup. So do not make big balls to begin with.
- Line the balls on a plate & keep covered with a kitchen cloth.
- Meanwhile keep a check on the sugar syrup. If your sugar syrup is cold or luke warm, put it on low stove again for 30-40 seconds so that it warms up.We want the sugar syrup warm (not hot) when the fried jamuns are tipped into it. However, we dont want a thick syrup.
Fry the balls and Soak in Sugar Syrup
- Keep the sugar syrup nearby because the fried jamuns will go straight from frying pan into the syrup.
- Once the oil is heated up, carefully add the rolled jamuns into the oil. Do not over crowd the pan/kadhai.While frying keep moving around the balls gently for even browning all around. Fry until the jamuns become golden brown. Takes about 4-6 minutes depending on size.
- Once browned,using a slotted spoon, transfer the jamuns straight to the warm sugar syrup.Let sit undisturbed to soak in syrup for at least 30 minutes.
- Once soaked, serve the gulab jamin in bowl with few tablespoons of syrup & nuts/dessicated coconut garnish.I like them slightly warm.
Notes
- To powder the nuts, I take 12-15 mixed nuts (cashews, almonds & pistachios) and 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 the jamuns.
- To Make Green Cardamom Powder - 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.
- Traditionally, jamuns are fried in pure ghee, however I add 2-3 tablespoon of ghee to the oil to add the rich aroma.
- Do not fry the gulab jamuns on very high heat.They will harden & wont soak up the syrup.
- Do not fry on low heat either, they start spreading in oil.
- Gulab Jamun 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.
Radhika
COngrats Tanvi. Clicks are awesome. Wishing you on many more milestones.
passionateaboutbaking
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!
something_good
Congratulations! Your blog looks delicious, not to mention the photos of gulab jamun... yummy!
Joyti
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 🙂
p.s. the snapshots you have of the book...the photographs actually look A LOT like your own photographs.
Anna Johnston
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. 🙂 great post. To this birthday and a bunch more. Xxx
Carolyn
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!
Kulsum at JourneyKitchen
ohh my favorite Indian sweet. And yours look PERFECT! HAppy happy brithday to the blog Tanvi. U know I LOVE you! Hugs
Nishi
Oh wow!!! You know what??? Both our blogs share the same birthday!!! So I guess I deserve the book. 😉 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 🙂
chinmayie @ love food eat
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 🙂
Beautiful pictures and gulab jamun looks mouth watering! SO happy to know you and your blog! Hugs 🙂
Annapet
Happy Blog Birthday! Of course I am already following you!
Annapet
I liked your Facebook Page this morning [I am psychic!] before this post happened ;-).
Anita Menon
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.
Nami | Just One Cookbook
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!
Nami | Just One Cookbook
I'm following you via twitter already.
Nami | Just One Cookbook
And facebook too.
Nami | Just One Cookbook
Following you via RSS feed...sorry not email. I hope to win this book! =)
Annapet
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.
Amy Tong
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. 🙂 Really thank you for sharing your Indian traditions and lovely recipes. And thanks for this lovely giveaway.
Amy Tong
Following you on Twitter & tweeted about this giveaway.
Amy Tong
Liked you on Facebook.
Amy Tong
Subscribed to your blog via email.
nisha
congrats 2 u...jamuns look yumm..if it wasnt for the deep frying i prob would have had it every day 🙂
Rachana
Congratulations on completing one year of blogging. Nothing better than gulab jamuns to celebrate this big milestone and you have captured them really beautifully 🙂
Wish you loads of luck and success 🙂
Maris (In Good Taste)
Happy Blog Birthday! I very much look forward to your posts. The recipes are always delicious, sometimes diverse and always interesting!
Renee
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.
Rosa May
Happy Blogiversary, dear! Congrats and to many more.
That treat is devilishly scrumptious! So tempting and beautiful. Something I dream of trying.
Cheers,
Rosa
thefooddoctor
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
wizzythestick
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
allieksmith
Happy 1 year!!!!!!!!
Latha
Congrats on completing one year of blogging! Gulab jamuns look absolutly divine. Loved all the awesome pics.
Faith
Congrats on your first year! Your recipies are wonderful and your blog is just great. Love
Faith
I am a follower of your blog 🙂
Faith
I am a follower on facebook.
Payal
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.
Payal
I follow you via RSS feed not via e-mail. It allows me to read posts quicker than sifting through many e-mail messages.
magicofspice
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 🙂
Junia @ Mis Pensamientos
happy blog birthday! i love how beautiful your recipes are. awesome photography too. 🙂
Kiran @ KiranTarun.com
Happy Blogiversary! Wait, I am wiping off the drool from my chin 😀 Love jamuns soo much and these are some great photos 🙂
Geni - Sweet and Crumby
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!
Tanvi
Thanks so much everyone for being so kind and lots of love 🙂
Radhika @ foodfor7stages
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.
mustardseed
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.
kankana
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 😉
Karen from Globetrotter Diaries
Wow congratulations! Great reaching that one year mark knowing you can stick with something eh? Well happy that you're still blogging and looking forward to more great food from you in the next year!
Sukaina
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.
Ananda Rajashekar
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 🙂
sayantani
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.
Heavenly Housewife
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
Snehal
Congratulations, Tanvi!! Wish you many more years of happy blogging :).
Gulab Jamun !!!
Caroline
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. 🙂
Radhika
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!
Susan
Congratulations, Tanvi! Your photography is very, very good. Areas for improvement? Who can say? That's subject to such subjectivity. ; )
Malar Gandhiht
Happy anniversary...congrats on hitting the mile stone. Gula jamuns are extremely tender and inviting.
rebecca
happy birthday to your awesome blog oh man wish I could have one of your gulab jamun 😉
C.C.
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!
reem
Happy Blog Birthday, Pictures look awesome and an absolutely sinful recipe "Gulab Jamun", Yummmm!!!!!!!!!!!.
Have a wonderful vacation.
yummychunklet
Congrats and Happy One Year Anniversary!
foodwanderings
Happy blogiversary. You got a beautiful site with beautiful photos. The consistency of th egulab jamun is perfect inside out!
Tanvi
Thank you everyone..love you guys 🙂
Shumaila
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!:)
Joanne
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.
Dalia
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!!
Angie@Angiesrecipes
Congratulations! Never have had gulab jamun...they look so lovely!
Karen
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
Linda
Love your blog...love the stories..love the bread recipes!
Anu
love this blog! happy bday! i love this gulab jamun recipe... keep it up! 🙂
Lwbookeater
Congrats on a successful first year. The gulab jamun are beautiful - like little rosy jewels!
Munira
Tanvi, Great blog. I love your photos - the gulag jamuns look particularly delectable. Congratulations on your anniversary!
Tanvi
Thank you Munira 🙂
Heidi @ Food Doodles
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!
Nourhan @ Miss Anthropist's Kitchen
Congrats and happy blogiversary! That looks SO delicious!
anniejo
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!
Valerie Harris
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.
anh
congrats!! and happy blog birthday! 🙂
TasteFood
Beautiful post as always. Congratulations on your anniversary!
Sabera
Great post Tanvi, and as usual, gorgeous pics 🙂 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 🙂
I already follow you on Twitter and on Facebook and just tweeted about this post. I'd love to win the book! 🙂
Tanvi
Thank you everyone for stopping by!
delicieux
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!
Meryl
Your blog is fantastic - great recipes and amazing photos! I'd love to see recipes for Coriander Chutney, Aloo Gobi, and Chicken Korma.
thedrivencook
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!
Nadia
congratsssss!!! you've only been blogging for 1 yr--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!
Nadia
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. 🙂
Shanthi Krishnakumar
Yummy gulab jamuns and congrats on your milestone
Lauren Rains
Wow, a whole year already! Congratulations! Your recipes are amazing. 🙂
smita srivastavata
Congrats Tanvi , I'm drooling over the lovely pictures ... the recipe, the pics , the ambience everything is jus so perfect !!!!!
rsmacaalay
I am really amazed by the food photography in this blog!
torviewtoronto
congrats Tanvi 🙂
delicious looking gulab jamun to celebrate the occasion looks wonderful
Nash at Plateful
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!
Priya (Yallapantula) Mitharwal
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 🙂
I am surely in for your giveaway 🙂
Juliana
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 😉
Tanvi
Thanks everyone for stopping by & the wonderful comment love 🙂
Ilke
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!
Visakha
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!
Visakha
Jenny
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!
Carina
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.
Vanille
Tanvi, a belated blog anniversary !
And these gulab jamun look truly delicious !
Indian resturant London
Thanks buddy, You really did a great job. I will also share this blog with my friends and students.
sweet artichoke
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 😉
sweet artichoke
I already fan on FB!
sweet artichoke
... and already following you on Twitter 😉 and tweeted about the event 😉
Tanvi
Thank you everyone for stopping by ! 🙂
Rajani
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.
aarthi
Hai Dear
This looks yummy....you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html
Aarthi
sarah
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.
Vijitha
Congrats on the first anniversary. Gulab jamun looks so juicy and plump. Lovely giveaway and thanks for sharing the book.
Aldy @ Al Dente Gourmet
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 🙂
Hugs <3
Aldy @ Al Dente Gourmet
I’m following you via twitter already. And I reside outside USA but I do have family there--So... I can participate in the giveaway 🙂 sweet!!!
yasmeen (wandering spice)
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 🙂 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 🙂
Claire
I love the photography of this blog. I definitely want to see more healthy recipes that I can make
Sia
Gorgoeus pics of my fav mithai! and congratulations on completing one yr of blogging 🙂
Internship in Beijing
Thanks For sharing nice blog post. This is my my favorite Indian sweet. Your recipes are amazing. Such a beautiful gulab jamuns and amazing pics.
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I like gulab jamuns. It is my favorite Indian sweet. Such a nice picture you post. I am really impressed with your post. I am very happy to read this article. thanks for giving us nice info.
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cookrepublic
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 🙂
Christina @ Sweet Pea's Kitchen
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! 🙂
Shumaila
Tanvi, thank you so much for the recipe. I made them today and they were absolutely delicious! I have blogged about them (link below), mentioning that the recipe used is yours.
Thank you again!
http://wp.me/p10soU-1j3
Joe
The pictures look quite tempting and your instructions are so simple, interlaced with appropriate tips. Keep at it, you're doing a great job!
noodlesforthoughts
Beautoful
Priya
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!
Tanvi
I think Nestle milk powder should work.Just make sure it is unsweetened.
JM
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.
Tanvi
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.
Priya
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!
Tanvi
Aww, thank you.
Swaad Market
That was very impressive. The images are too tempting. Thanks to the quality of your recipes. We at Swaadmarket.com also encourage our customers to opt adulteration free products and promote healthy living.