Reviewed: Feb. 2, 2013

Terrible recipe. The dough is an awful consistency, and you taste too much of the flour. I made the mistake of only looking at the star rating and not reading the comments in depth. Do yourself a favor and make it the proper way from scratch (instead of using milk powder and making dough), curdling milk and skimming the curds. It'll come out MUCH better, and only takes a little longer to prep. DO NOT WASTE YOUR TIME ON THIS RECIPE

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Reviewer:

eclectictastes

Reviewed: Jul. 19, 2012

its the only easiest recipe of gulab jamun that really works giving it more stars cause m very very happy with the result so i will ignore the little fact that dry milk ratio is what it should b so according to the given suggestion i put 1/2 cup more dry milk n then it was possible to make balls

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Reviewer:

ayesha

Reviewed: Jan. 21, 2012

Recipe for dough does not bind, it is runny and not able to form balls from it. I agree with Effie, add more dry milk until able to form balls. I tried adding more flour but it made it too doughy. Next time I will try more dry milk. They should be spongy not doughy.

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Reviewer:

3KIDS4SAIL

Cooking Level: Expert

Home Town: Elizabeth, New Jersey, USA

Living In: Gig Harbor, Washington, USA

Reviewed: Jul. 27, 2011

This was perfect indeed! I couldn't believe it when I tasted it and found it to be the exact taste as it would be when I buy from a Bombay Sweet shop! Thanks for this wonderful recipe........I am able to prepare this inspite of the fact that I'm not an Indian and am new to cooking.

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Reviewer:

Misish Dias

Reviewed: May 29, 2011

As other reviewers have said, the dough part of the recipe is off. I added about twice as much milk powder - the dough held its shape at this point. After resting on the counter for 20 minutes, the dough felt almost like rubber and I was concerned, but it turned out great! I also added two cinnamon sticks and a pinch of ground cinnamon to the syrup. Also, when you first drop the dough balls into the hot oil, they will stick to the bottom - I used a wooden spoon to get them off the bottom and they floated pretty quickly. Just move them around for a few minutes and then follow the recipe until the end. I expected these to be mediocre and they were AMAZING. (note: I didn't add any of the optional ingredients).

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Reviewer:

fluteplanx

Reviewed: Mar. 29, 2011

Very good!

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Reviewer:

Jenny Lee

Reviewed: Jan. 16, 2011

I will make this again - it was so good!

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Reviewer:

Jbuck

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Jul. 23, 2010

I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on, but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more powdered milk (as recommended by another reviewer), I added more flour and it set perfectly but DO NOT DO THIS. The balls came out beautifully shaped but tasted like rose water bisquick pancakes, lol. I recommend slowly adding nearly double the powdered milk called for and testing the dough frequently until it becomes manageable. Also, to make galub jamun the traditional size (so they stay moist), your dough balls need to be the size of ping pong balls, regardless of how many you produce. Best of luck!

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Reviewer:

howyadoin

Reviewed: Jul. 15, 2010

I love gulab jamun, and had a craving to make it. This recipe was tasty, however it wasn't really like the real thing. The dough was very runny, so I used one of those small ice cream scoopers that you squeeze and it clears out the contents. It made decent balls and it definitely kept me from getting messy trying to work with that pancake-y batter with my hands. I liked the syrup, but included more cardamom and added a twinge of imitation butter flavouring. Basically, even though I enjoyed these, they tasted like funnel cakes with syrup on them (in place of the normal topping of powdered sugar). So yes, still good, but mine didn't really taste like the gulab jamun I love.

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