Gulab Jamuns are soft delicious balls made of Milk Powder, Semolina, All Purpose flour, Baking powder and Milk dipped/sosked in Sugar Syrup. Gulab Jamun is a classic Indian sweet which has few versions of making it either with khoya, milk powder, bread or Semolina/Sooji. I have shown the recipe with Milk powder. Gulab Jamun is one of the very popular dessert served after the meals. These soft sugar syrup soaked balls are a treat always.
Some tips for making Gulab Jamun:
1) If there is too much moisture in the dough, the jamun will break in the oil.
2) More baking powder can also result in the jamun breaking and disintegrating in oil.
3) When frying the temperature should not be too highor too low. A higher or a too low temperature of oil while frying can also break or crack the gulab jamun.
4) If the binding ingredients like maida or rava (sooji) are less, then this can also break jamun when frying.
5) As soon as you add the jamun dough balls in the oil, then let them become slightly crisp and then only turn them.
6) When making jamun dough ball, there should be no cracks on it. If you see cracks then add some more milk in the dough mixture. Mix and then form the jamun again.
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