how to make gulab jamun - #26799
I am really craving some gulab jamun and just can't remember how to make gulab jamun properly! Like, I've tried a couple of times, but it always ends up a disaster, ugh. The last time I made them, the balls just wouldn't hold together and ended up falling apart in the syrup. I used that instant mix thing, ya know? But the flavor didn’t come out right! It made me wonder if I did something wrong or maybe I missed a key step. Does anyone know how to make gulab jamun that’s soft and actually absorbs the syrup well? I want them to be moist and sweet, not like rocks! I've seen a bunch of online recipes saying to fry them at a certain temperature, but my oil seems too hot or too cold, and I can't figure it out. Are there secret tips or tricks to avoid the sticking or breaking? Like should I chill the dough, or does that even matter? Would be great to hear from people who’ve nailed it! What’s the secret here? Just help me out, please!
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