Gulab Jamun is the most popular Indian dessert. Gulab Jamun’s are deep fried donut-like balls, soaked in sweet rose flavored syrup. Learn to make the best gulab jamun’s with khoya along with all the tips and tricks to get them melt-in-the-mouth soft.
Serving Gulab Jamun:
We love Gulab Jamun’s served warm. Add 2-3 jamun’s to a small bowl. Top with 1-2 spoons of syrup in the bowl. Garnish with sliced pistachios or almonds. You can also serve warm Gulab Jamun with a scoop of vanilla ice-cream. This is not the traditional way of serving, but sooo delicious!
Reasons why Gulab Jamun can break while frying:
Reasons why Gulab Jamun can become hard:
- Too much baking powder was added to the dough.
- The dough balls had cracks and the dough was not soft. Knead dough again to make balls without cracks.
- Oil was too hot when frying the gulab jamun.
- The dough is too stiff or if it is over-kneaded.
- The dough was pressed too hard when making the balls. You want to use soft hands while making the balls.
- The balls were fried on high heat, which can make them hard from outside and uncooked from inside.