Gulab Jamun - By Vahchef @ Vahrehvah.com

Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot saffron flavoured syrup
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Ingredients
2 tsp all purpose flour
1/2 tsp baking pdr
2 cup Carnation Milk Powder
1 to fry Oil
2 tsp shortening
2 tsp sooji
2 cup Sugar
Directions
• In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.
• In another bowl add milk powder, fat mix well then add maida or all purpose flour, baking powder mix well and now add the soaked sooji remove the water and mix well.
• Now add little by little milk and make into a dough and keep aside for 10 min.
• After 10min make the dough into small ball and deep fry them and add to the sugar syrup.
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[@amenaamiri3788]

Hi VAhChef..I'm from Afghanistan and living in Sweden and I'm a big fan of your cooking. you cook with so much love and honesty that nobody has ever done in youtube. love love love your cooking and wish you loads of success and happiness and thank you so much for sharing all these wonderful and delicious recipies with with us!

[@slicker55]

Vahchef... one of your devoted followers and I got to hand it to you... once again, you take the trouble to explain things which many others leave out or simply skip through... this is how we can learn so much more from real experts like you :)

[@vahrehvah]

Thank you my friend

[@nannugagan]

hi mr sanjay ....I liked all of your recipies...even I tried so many...i ve a question about making gulab jamun...I ve dry milk with 18% of fat...still i have to use butter or dalda?

[@MariaMustika]

I have try this and OMG it's just great..I use plain yogurt that I hang for 2 days with thin cloth to make it dry and it works so well to change the shortening..and the cardomon powder is great the scent is beautiful

[@zee7190]

Hi chef.... Hope you and your family are well and safe during these difficult times. I feel silly asking you this right now but cooking has been a refuge for me since last year. I've had two attempts at these gulab jamuns and I can't say the results have been very successful. Attempt 1: the outside was a little hard. Only nice when eaten warmed up. I think that was because I overfried them. Attempt 2: better than attempt 1 but they are still hard when they are cool. Fried for 11 minutes because I was trying to get them brown. At 10 minutes the colour was too light. I'm using full fat powdered milk so didn't add the shortening. Any thoughts on where I might be going wrong?

[@Fairyfromdxb]

I tried GJ several times and was flop flop n flop.I followed this particular recipe and it was a huge success .. wooohoooo !! Thank you chef.

[@Shiwali74]

Dear chef. Hello. I have tried many of your receipes and my husband complimented for each dish. But all the credit goes to you only. Thanks for your wonderful recipes. I am an Indian but living in barcelona, Spain. Regarding the gulabjamun receipe, i want to ask you if there is any alternate for vegetable shorting, because i could not find it here in stores. Please let me know about this so that i can try this recipe.

[@vrindavarerkar9416]

You are the best. I vouch for your recipes. Anyone who has eaten these have loved it. I specially appreciate your tips. Thank you so much.

[@fatemaab3301]

Sanjay ji im big fan of your cooking.yesterday i made gj but it made very much spongi not soft why? In one cup milk powder how much i take other ingrident please reply

[@amykr7018]

Hi Chef, I love all the recipes you share and learnt how to make many dishes from you! Thank you so much!! I had one question, instead of using shortening, can we use double cream to make the gulab jamun mix? Thanks :)

[@aishwaryalaxmi8449]

Thank you sir Mi video chusina tharwathe naku sugar syrup consistency correct ga kudaradam start ayindi🙏🙏🙏

[@nandiniracherla9544]

U r best chef .. I tried it came out very well .. what I respect is u give tips like adding lemon n to add cold oil if oil is really hot .. these small tips helps a lot

[@Saapna]

Looks awesommme! Can you use butter instead of shortening?

[@billooo01]

Hi chef can we stuff the gulab jamuns with ground nuts and raisins? if so should we mix the nuts and raisins with anything like buter or sugar to make a nice paste?

[@starprincess7851]

Watched so many videos for gulab jamun nothing like vah chef recipe, I always follow vah chef recipe for gulab jamun. Seriously this is the best video for GJ and easy for beginners. Very informative 👏

[@mattmona123]

You make cooking look so easy chef...God bless...I search for most recipes under vah re vah first ...very pleasant person to watch ...no chip or airs...great tips are the best part of your recipes

[@EduardoBrasil10000]

I did it. They got very yummy. As i couldn't find roses water, I put some cinnamon. If you don't add somethingin the syrup, it gets a very bad smell of sugar.

[@chani2801]

woww ,it looks yummy . thank you so much for making this recipe look so simple , its my favourite. can i use ghee / butter instead of dalda ?

[@nazeerosee]

hi sanjay, after we make gulab jamun,it should be kept in the fridge? need to keep it for a long time..please tell me

[@sindhub5511]

yesterday, I prepared gulab jamun. It turned out good but the jamuns are hard inside. any tip to make it smooth ?

[@bibiyasmeenjeetoo7257]

Asalamoualaikoum chef please can you tell me if I can use butter instead of shortening? Thanks loads for all your recipes. God bless

[@Yasmin-du6ej]

thanks chef i have tried your recipe and its came out very tasty my mother aswell like your recipe your explain its by heart we thanksfull .

[@vahrehvah]

+Yasmin 7865 Thanks. Happy cooking

[@RR-kv1zj]

I followed your technique, came out awesome. thankyou so much sir

[@reetiist]

Its actually a great video,I made it today,followed the recipe word by word !! It turns out really good!!I never made any type of sweets before...so u rock vachef!!!! Va re va...:D..I absolutely love ur style & teaching ..:)thanks for such a great help.

[@catonsvillefornow]

Absolutely, love the recipe. I made this today. It was so easy to follow. I enjoyed it so much, I made two batches. I doubled the recipe and ended up with whole bunch of them. Yummy. Thanks for the recipe.

[@dhiyyyyaaa]

is it ok to use unsalted butter instead of the shortening you mentioned sir?

[@riturevathy]

iam a newly wed.my first preperation to my husband n mother in law was gulab jamun. i prepared it after seeing n learning from ur vahchef gulabjamun video.thanks thanks a tonn for such nice guidance tat u give..sanjay bhaiya thanks a lot as i won the taste buds of my in laws...basically iam from delhi and husband is a typical south indian .so much of variation of culture n food.but i am nw able to cook sambar,idly,rava dosa etc all learnt frm ur videos.its possible only becoz of u .keep goin

[@ranjusaa]

hi.....your recipe seems to be very easy and tasty.....can u tell me the quantity of fat to be used??...

[@prabhjotkaur3624]

Sir can you plz tell which milk powder is suitable for this recipe.Full fat milk powder or skimmed milk powder.if we use full fat then do we need to add ghee to it?thx in advance.

[@mshaik435]

Hi thanks for this recipe. I wanted to know if you can use desi ghee instead of shortening

[@nasreenbanoo683]

Hello i have maked ur this recipe it was really a great taste.shall i add ghee insided of dalda

[@vahrehvah]

nasreen banoo Thanks. You can.

[@kittiperry1]

omg,, the small round gulab jamuns floating in the syrup looked sooo cute

[@9667sravs]

u r really great chef and the way u r explaining is even more awesome,,even kids can make any kind of India food easily...usually Indian foods r hard to make as such but after watching ur videos nothing is hard,,,,,,,,,thank u

[@himianand]

can i use unsalted butter instead of dalda...plz reply

[@shapeshifter2007]

Great presentation ... you don't only explain HOW ... but also WHY. Thank you.

[@nasreenabdullah6145]

Thank you verymuch for gulab jamoon receipe. I made it .But I have to ask u can I store g jamoon in fridge?

[@SuperSaamra]

Happy marriage anniversary to both of them ! God bless them ! I am watching it on 16 Feb!

[@ayoobazhar]

are you sure its tablespoon or teaspoon

[@JS-xe7gd]

Hello chef....my gulab jamun became very delicious bt gulab jamun's skin is thick from outside....what is the reason for this? ??please reply

[@TheDessertPearl]

i followed the recipe and taste was very good but one thing that i got little bit rubber like texture where i made mistake.. ?

[@cher128bx]

I was able to get the milk mawa at my local Indian grocery. Please tell me how much mawa to use in this recipe and should I grate it first? Do the rest of the ingredients remain the same? I would suppose that I would not then need to add the shortening. Please advise me on how to proceed using the mawa. Thank you. Cheryl from New Jersey

[@beauxyeux4674]

The best Gulab Jamun I made following this recipe. My guests could not differentiate whether they were bought from market or homemade. Thanks Brother!!

[@safi456]

chef pls tell me how to get gulab jamuns that are crispy on the outside and soft on the inside...mine start off nice n crispy, but after soaking in syrup overnight, they become soft...is it possible to prepare the jamuns in advance, then soak in syrup only before serving (for example 1 hour before)? or will they not soak if I leave it too late?

[@vishee007]

Can we add butter instead of the shortening?

[@mohanrajender]

Great Telling, Pls share the recipe with khoya as an ingredient (for Indian resident followers), its really easy to find khoya in indian market.

[@rjayanthi1]

wonderful jamuns sanjayji! You made my mouth water just by seeing the video. I immediately tried it and it came out so soft that i was thrilled. thank you very much jayanthi

[@kousalyasrinivasan3568]

Hi chef , you are energetic and great, also my inspiration, I tried this recipe n came out very well. Now I became an expert doing gulab jamun, because of you, TQ chef.

[@sanjidakhoda6901]

chef i made this today taste good but little bit hard. plzz reply me why i wanna make another time

[@valbugg1]

your recipe very easy to follow, u r very good at explaining.

[@ramchandervadla6296]

Hello sir, I love gulab jamun very much. I will prepare at the home with instant mix but when we are eating the smell of oil we feeling why like that, can you plz suggest me

[@saikrishnapujari]

Ramchander Vadla .. better dry the jamun on a tissue paper to remove the extra oil and then put them in the sugar syrup !

[@TheDiamondRosie]

I like you very much. You give all the tips & secrets to successful cooking. I am going to make today.

[@krishnayeshvikacreations1890]

shall we use children milk powder,like soy infant milk powder, isomil.. etc

[@fatehjot05]

yes i try that 3 times but the gulabjamun when i fry that time looks very good after you put in sugar syrup it became like elastic and you cannot break it with spoon.

[@chaitraa419]

It came out amazing.. Thanks a lot chef.. You are my true inspiration to cook..

[@hsaulakh2003]

Dear VahChef. I made Gulab Jamun followed by your recipe. Unfortunatly when having them into sugar sirup them became big as a "tennisball " and to soft so i could not hold them in my hand........can you tell What went wrong?

[@jasmintp3332]

hsaulakh2003 .

[@riniabraham4748]

tanq guruji.... you have been my rescuer... I rely on your recipes... this time I prepared gulab jamuns for my in laws which turned out to be really yummy and soft.... thanks a ton....

[@goaway881]

Hi Cheif can u plz show me how 2 cook pilau in 3-5 min in a pressure cooker? I had it in an Indian frineds house & it was superb. Thanks.

[@patricioconti4852]

Hi Sanjay. Last sunday I invited my friends and prepared asado (argentinian bbq). I made gulab jamuns as a dessert and they love it. This recipe is awesome! Thanks!

[@zee7190]

Chef can I use butter instead of shortening and are there any disadvantages to this?

[@roopi_kaur8478]

I love watching your videos n trying..the best part is u tell every minute to minute thing that has to taken care of.... n it turns up v v v gud. .. perfect gulab jamun recipe!

[@swetathar]

Hi Chef, Can you tell how to make brandy flavored gulab jamun? I had in restuarant in India and it was amazing but was never able to recreate...

[@MsHarshala]

Thank you so much chef for the awesome recipe!! Thanks a ton.. Though I was near to perfect all with your guidance but I want to know how can we make gulabjamuns soft??

[@mumthazmc]

chef, I tried your recipe today.It became awesome!Really thanks.I was a failure in making gulab jamun

[@amee1491]

I’m currently a gulab Jamun failure 😞

[@gulzar970]

HI SANJAY , I LOVE YOUR COOKING ONE THING I DONT UNDERSTAND WHEN CHEF SAY ONE TEA SPOON OF SOME THING HE OR SHE HOLDING TABLE SPOON IN THEIR HAND CAN YOU PLZ EXPLAIN WHY ? , THANKS

[@humaasif6408]

awsome plz tell me ratio of all purpose flour and fat and if i dont want to use fat what i use?

[@vahrehvah]

+huma asif Recipe available below the video. Thanks.

[@sheeeraj04]

thanks , so mida is just plain flower , anyway i made it as u say it was soft but the gulab jamun didn't absorb too much juice ,can u help me plz how to make soft and juicy ..? plz

[@Rising_From_Black]

Can we use amul infant milk powder for making gulab jamun

[@neha5706]

Hiii , I like ur recipees alot infact u are my fav chef i have learned so my recipees from u.. thanks alot. How can we make gulab jamun with khoya???

[@dimplechopra]

im your fan chef! your recipes are perfect ,tips are honest and time tested. thanks!

[@Chandnav]

Chef..if we use full cream milk powder do we still need to add shortening? Also what can be used as a substitute for shortening as I cant find vegetable shortening near my place. Thanks. :-)

[@mohdimtiazali3225]

Chandini Menon you can also use desi ghee or dalda ghee or any other fatening product as unsalted butter

[@Chandnav]

thanks :-)

[@thirushaa]

Very clear demonstration,i love watching your cooking demonstration.its great i want to be your student !!

[@EduardoBrasil10000]

What do we have to put in the syrup? I didn't understand what he said. Can I put lemon juice?

[@ga1actic_muffin]

I just tried the recepie and they were delicious all my friends loved it! :) however, for some reason, the balls would "burst" on one end and erupt bubbles when they were frying. they deflated then and they were shaped more like a flat teardrop than perfect round balls. I made sure the temperature of the oil wasn't too hot and I was careful when sturing. what happened?

[@ambreenmalikawan]

U hv explained the recipie very nicely wil try it soon

[@vahrehvah]

ambreen malik Sure. Happy cooking

[@said2006100]

I love it great job, I eat Gula every time I visit India and I even got married in India because I love so much India food can yo believe that? Thanks for your recepies.

[@vamshidharv7]

I tried the way as shown and it came out very well. Thank you Sanjay !

[@cintamawar1262]

What is sooji? Please tell me? If hard to find sooji any replacements?

[@grooubalqahtani558]

hi iam from saudi arabi you are the best chef ilike your way to learn how can icook realy ilike indian food

[@vahrehvah]

Thanks. Start with basic recipes.

[@sweetman99uk]

@faylinameir Hi, your food is exquisite, can you plz tell me what milk powder you used and what is shorting fat?......... Thank you.

[@TheSaileela]

it's really nice nd easy sir.. ur explanation is awesome.. I prepared jamoon as u said, it really came very nice.. tq too much

[@vahrehvah]

Wonderful.

[@00206508]

I tried to make them.. but was a big flop.. There were big cracks on my jamuns.. can u tell how to make nice, solid jamuns... I tried to follow all ur instructions to my knowledge...

[@arif123661]

Can I use instant skim milk powder vahchef

[@ome786]

Superb Sir thankyou!!!!!!!to day Iam cooking kachey ghosht ki biryani I am sooooo thankful 4 being here:)all the best.

[@jhansilakshmip]

Vaahrehvaah, this program is wonderful and so motivative. Why because it motivates me to prepare different dishes for my dear once and I will try to do so often.

[@noooreeen1]

i made it....but while frying size didnt increase...n it wz hard solid inside....does dis hs to do wid kind of milk powder i used???? plz assist me.....

[@abdullahrafe]

wow...i never made gulabjamun without eggs and everyone likes my gulabjamun too...i will try this way too.

[@pabloquirosloria9582]

Chef when you're mixing the milk podwer with the rest of the ingredients to prepare a kind of khoya you mix un a regular surface or that bol have to be over a little hot surface?, because it's look like you are mixing it over an oven. Thanks

[@saikrishnapujari]

Pablo Quirós Loría .. It can be any flat surface !

[@pabloquirosloria9582]

sai krishna Pujari Thank you so much

[@abinpaul229]

Thank you sir came out very well

[@AditiSingh-ho2eu]

I made it yesterday as my daughter is very fond of gulab jamun and she loved it and it's so easy that I promised her that when ever she wants it I will make for her it took me just half hr to make it which is really good

[@vahrehvah]

Nice. Keep cooking and keep sharing :)

[@bhoomishahdadpuri2560]

Can I use wet soji. Sooji not soaked in water.can I use.

[@shraddhapandya253]

thank u very much chef for this superb recipe coz here i m not able to get khoya..

[@aparnajosyula2902]

Best recipe with clear instructions Can't wait to make it Vah chef rocks!

[@sunithadonthula9277]

Verry nice sr I want home med protein powder How to make plz tell me sr

[@9929kingfish]

I made this. It was so tasty, I had to step aside and cry for a minute

[@ameetm189]

LMAO 😂😂😂

[@IndianSpice99]

chef I make gulab jamun it,s come more soft and it is break plz send me replay

[@sariarun]

lov watchin ur viedos........t little tips u gve r great....u really inspire...thanku

[@anisaabdul]

my question when you put the balls into the syrup will it still be boiling or no

[@balu01]

hi there could u please tell me the dry milk is creamer or what

[@rida3079]

Do u need suji or what is the substitute for suji?

[@TheDrdebika]

While frying the balls, they all broken into the oil. Pls tell me the reason. The heat of the oil was just u've shown in video.