Hi Lorraine in South Africa ! I grew up in Durban and my favorite time of the year was Dwali, with all the sweetmeat and food. I still make a mean curry and “bunny chow” is the best. If you tell me what ingredients you are unable to get I will send them to you in SOuth Africa no problem no cost my little gift to a fellow cook ! Hope you get my Message.
I love them.. I made and ate almost 5 in one sitting
Jamuns were kind of hard and so this recipe didn`t work for me.
what type of recipe is this?ooo!
What is this khoa????
To avoid teh jamuns from being uncooked in the center. Add a raisin in the center of the jamun balls while making these balls. the raisin will ensure the entire jamun is evenly cooked
I have a suggestion for all those who find it difficult to get Khoya. I use Full Cream Condensed milk which is available everywhere. Microwave 1 tin condensed milk with 2 tsp ghee and 2 tsp curd for 6 minutes. Khoya is ready. It is too good.
I tried this receipe during this diwali.it was delicious.my family members liked it
it was great
I dont have to rate ur receipe good. ur comment box is filled with good compliments. Congrats!!!!. I `d like to suggest my way of preparing gulabjamoon more over i think its a better and easy way of making Gulabjamoon. why not u try this and let me know how it tastes.
(1) 1 cup milk powder (whole milk powder)
(2) 1 egg
(3) 1 tea spoon baking powder
(3) A pinch of salt for taste
One cup suger should be boiled with one cup water. make them boil till u get that kambe patham.
Mix the above said ingredients well and leave it for 10-15 mints. Later you can make small ball out of the dough. fry them in a hot oil and put them in to the suger water immediately so that it would get socked into suger water soon. For good smoothness and softness make the gulabjamoon sock into suget water for 24 hours.
Well! This is the authentic recipe. Even great chefs like Sanjeev Kapoor have suggested similar methods. Well! Alisha, please don`t give junk recipes. Eggs in Gulab Jamuns. Oh! my! God save people who try your invention. Soumya, your recipe is great!
Khoa is Unsweetened condensed milk made by boiling milk quickly in a shallow pan (such as a large, heavy frying pan) to allow for as much surface evaporation as possible. It must be stirred constantly. When ready, khoa has a consistency of uncooked pastry. Four cups of milk yield about 90 g of khoa. It is an ingredient in Indian sweetmeats.
sorry 4 5-STARS
i didn`t like it.
what is khoa
wonderful sweet nomore icecreams,enjoy!!
me being a fan of sweets enjoyed your tasty jamuns.
i always wanted to make it,it came out well,thanks for sharing the recipe with us
Seems soosy is allergic to sweets,i made it came out excellent,Dont comment unless you make it.
WOW! THIS IS SUPERB
tasty ,how do we make dry jamuns?
First of all I have never even heard of some of the ingredients you ask for and here in S. Africa such things are not accesible so we cannot even try the recipe out
it came out very nice.
Girls like Ash,others asking what is Khoyaa?
Khoyaa is nice cream that you can enjoy whenever you like—just make sure the Dick is clean
I agree with alisha. I have made Gulab Jamun`s and sowmya`s recipe is very good. jamun`s with eggs is a new creation which can be named egg jamuns . Sorry for being rude but cannot help it since some posted bad comments.Accurate measurments will never make any dish bad
Good job sowmya!!