Do Gulab Jamuns disintegrate while making them at home? In this easy way, you will make spongy confectioners like confectioners.

How To Make Perfect Gulab Jamun At Home: Gulab Jamun is such an Indian sweet without which the sweetness of a festival, wedding or any special occasion seems incomplete. However, when people try to make it at home, a problem often arises. While frying, Gulab Jamuns start bursting or their shape gets distorted. If this happens to you too then there is no need to panic. By keeping a few small things in mind, you can make soft, round and burst-free Gulab Jamun every time.

The most important thing for Gulab Jamun

First of all, it is very important to choose the right material. If you are making gulab jamun with milk powder then use full-fat milk powder. Low-fat milk powder often results in dry jamuns and increases the chances of them breaking or bursting while frying. Along with this, keep the quantity of flour also balanced. Adding too much flour makes the gulab jamuns hard, while adding too little flour can cause them to disintegrate in the oil.

Keep this in mind while kneading the dough

Do not rush while kneading the dough. Add as much liquid as required in the mix and after preparing the dough, keep it covered for 5 minutes. With this, all the ingredients get set well. The prepared dough should be soft and smooth. If cracks are visible then the gulab jamuns may burst while frying.

Why do Gulab Jamuns burst?

While making Gulab Jamun, use baking powder, but do not add too much baking soda. Adding more baking soda than required may cause the berries to burst as soon as they enter the oil. Many people make this mistake unknowingly. While making balls, apply some ghee on your hands and prepare smooth balls without any cracks. If there is even a slight crack on the surface, that part will crack first in the hot oil. Therefore, do not ignore this step at all.

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Keep this in mind while frying

The method of frying is equally important. Always fry Gulab Jamun on medium to low flame. If the oil is too hot, the outside will brown quickly, while the inside will remain raw and the berries may burst. While frying, keep turning them slowly so that they cook evenly from all sides.

What preparations should be made regarding the syrup?

The syrup should also be slightly hot. Putting hot gulab jamuns in too much boiling syrup can cause them to suddenly expand and break. Therefore, immediately after frying, put them in lukewarm syrup and let them soak in it for at least 2 to 3 hours. Due to this, the Gulab Jamuns absorb the syrup deep inside and along with their taste, their texture also becomes better.

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