Comments on: Gulab Jamun Recipe

By: rose

rose — Mon, 21 May 2012 08:51:19 +0000

Dear Lola,
Thankyou so much for these lovely Gulab jamun recipe, i was searching for the right recipe since months.I tried it and it turned out well.Finally i got it.I will be posting the same in my blog very soon.

Regards,
Rose

By: Marcella McDonald

Marcella McDonald — Tue, 13 Mar 2012 02:27:10 +0000

Loved this recipe! Used melted butter instead of room temp. Also needed an extra couple of tablespoons of milk after setting the dough to restore moisture. Turned out beautifully! Thanks!

By: mariya

mariya — Fri, 24 Feb 2012 11:43:05 +0000

its really delicious……

By: jana

jana — Mon, 20 Feb 2012 12:48:45 +0000

u have said about 1/4 cup flour,kindly let me know what flour was it is?

By: sana

sana — Mon, 13 Feb 2012 12:48:10 +0000

i tried gulab jamuns….but they become hard although i havent cooked them on high heat…i think my dough was abit harder…
how to make the softer dough??

By: Gulab

Gulab — Tue, 07 Feb 2012 04:46:02 +0000

I was looking for this type of easy and detailed recipe of gulab jamun, now found it here.

By: somayeh

somayeh — Sun, 13 Nov 2011 01:16:15 +0000

hi dear friend. i should say thank you for your recipe i tried it it is really nice the same as those ready made packages but i prefer this recipe since i can prepare at home the i know what type of ingredients are being used. thanks any way. i like to learn other Indian sweets also.

By: Mangala

Mangala — Tue, 11 Oct 2011 11:51:01 +0000

good

By: anam

anam — Tue, 04 Oct 2011 08:37:13 +0000

good way 2 explaining….;-)

By: smitha

smitha — Wed, 03 Aug 2011 12:17:51 +0000

Nice…Nice..
only one issue, when I tried, the inner part of the gulab jamun comes harder. Any idea, how can i make the inner part of the gulab jamun softer. Also, after putting into the syrup, it gets smaller. I saw in one of the Punjabi restaurant, the gulab jaumn is so soft and it in the orginal shape even in the gyrup ….any idea?…