By Krati Purwar
October 29, 2024
Diwali is incomplete without savouring homemade gulab jamun. If this is your first time making sugary balls, you should note a few kitchen tips. These will help you make the softest gulab jamun.
The dough for gulab jamun should be kneaded gently. You can add a bit of maid to khoya for structure. A soft dough will yield soft balls.
Unlike atta, the dough for gulab jamun can easily break apart. Hence, gently roll the dough into balls so no cracks develop.
The temperature of the oil should be consistent. Fluctuation can impact the frying process and lead to uneven cooking.
The sugar syrup should be made to perfection. You can add rose water, cardamom powder, and saffron to elevate the flavours of gulab jamun.
Let fried jamun soak in sugar syrup for a long time before storing it in another container. It will help to keep them juicy and soft.
Use unflavoured oil or ghee for deep frying gulab jamun. You can use sunflower oil to enhance the flavour and keep the texture intact.
A pinch of baking powder in the dough mixture will do wonders for gulab jamun. It will keep the lighter and softer. Don’t add too much.