Comments on: Gulab Jamuns

By: Gunjan Dhingra

Gunjan Dhingra — Sun, 28 Feb 2010 08:48:02 +0000

hello divya,
i tried making gulab jamuns and they were just perfect.i grabbed 4 of them though i am figure consious but the taste and the essence was difficult to resist. i also tried sugar free gulab jamuns but they didnt turn well maybe because of lack of consistency which sugar gives to it.they got very soft coz sugarfree syrup was watery and a bit hot.can you suggest something on this?those with sugar syrup were just perfect.i think i will for sure put on weight if i will keep trying your receipes and if they will turn out so well.your indian pav recepie is already a hit in my family and my friends.i also love exprimenting with food and keep on exprimenting but i aim at taste as well as at health.your blog has many good healhty food recepies and i love them.though gulab jamun receipe was difficlt to resist coz its my family’s favourite sweetdish.so i tried and got appreciation for it .thanks .keep on adding more recepies on your blog.

By: Syeda

Syeda — Fri, 11 Dec 2009 11:56:21 +0000

First time here! Loved your step by step instruction for preparing gulab-jamun.

By: sharda

sharda — Sat, 21 Nov 2009 21:21:11 +0000

Hi DK,Gulab Jamuns came out just right.They are so fluffy and spongy that I could not resist taking few pictures and sending it to you as a thank you note.So tell me how do I send you the pictures.

Hi Sharda, I am so glad it worked out fine for you...of course I would love to see your pictures - send them over to me here

By: Michael

Michael — Sat, 21 Nov 2009 03:12:48 +0000

Oooooooohhhhhhhhhhh, yes. This is one of my favourite desserts in the world. Just looking at those photos made me want to head into the kitchen and pig out some more even though I’ve just eaten dinner and dessert (more than I should have). Yeah, I love that they just melt in your mouth. Actually, it’s kinda like melt+explode — the dough “melts” and the sweet syrup explodes from the inside out. But your first few sentences did it perfect justice. I don’t think the experience of eating gulab jamun could be described more perfectly.

Your description fits perfectly too Guess all the real connoisseurs of Gulab Jamun cant help but sing praises – I love it like crazy too! –DK

By: Rashmi

Rashmi — Fri, 20 Nov 2009 22:51:29 +0000

As I mentioned earlier I did try out the Jamuns, made the Khova yesterday and did the Jamun’s today. When I was frying them they looked perfect. Once I soaked them for 3hrs they shrank and became hard what did I do wrong?

Dear Rashmi, I have updated the post with problems mostly faced while making jamuns right at the end of the methods. Pls refer them and see if they help in solving the problem you are facing…–DK

By: sheba

sheba — Fri, 20 Nov 2009 04:29:07 +0000

they look fantastic..just stunning!

By: sharda

sharda — Thu, 19 Nov 2009 18:58:32 +0000

lovely explanation and cant resist the temptation to make it.However I have one question,please clear it.Are cooking soda and baking soda the same things.I was planing to make these today but got stuck in cooking soda step.I want to do every thing right just as you have explained.By the way your suggestion of making sour Idli helped a little bit.I live in Phoenix which you know is one of the hottest place in the U.S almost all around the year.I have become your regular recipe follower.Thanks for every thing.

Hi Sharda, thank you Yes cooking soda and baking soda are the same thing. Can’t wait to see your gulab jamuns! Have updated the post with the changes . I am also glad that the idli trick helped – DK

By: Lata Raja

Lata Raja — Thu, 19 Nov 2009 08:15:39 +0000

how did I miss this post from ICC link, I don’t know. These are pure divine looking.

By: Geeth

Geeth — Tue, 17 Nov 2009 07:37:28 +0000

wow!It’s looks very beautiful I try this now

By: poma

poma — Tue, 17 Nov 2009 04:39:53 +0000

Will definitely try this one! Thanks for all those pictures, helps understand the recipie much better.