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Tips for Making Soft and Delicious Gulab Jamun
- Keep the dough soft: Add milk gradually and avoid making the dough too dry. A soft dough helps produce tender Gulab Jamuns.
- Roll smooth balls: Make sure the dough balls have no cracks before frying to help prevent them from breaking.
- Control the oil temperature: Fry over medium to medium-low heat. High heat can brown the outside too quickly and leave the centres undercooked.
- Use the right amount of baking soda: Too much baking soda can make the Gulab Jamuns overly soft or cause them to break during frying.
- Let them cool briefly: Allow the fried Gulab Jamuns to rest for a few minutes before adding them to the syrup. This helps them retain their shape.
