what is gulab jamun made of - #26947
I am really curious about something. Last week, I went to this family gathering and my aunt made the BEST gulab jamun I've ever tasted! Like, I can’t stop thinking about it. But while I was eating it, I kept wondering, what is gulab jamun made of? It’s so soft and sweet, but I can't wrap my head around the actual ingredients. I heard some people saying it’s made of milk solids or something, but I don’t fully understand how that works. Then I thought maybe there’s some special flour involved too? I have no idea! In the past, I tried to make them once and it ended up being a sticky mess with no flavor, totally disappointing. I really wanna try making them again, especially since they are my favorite dessert, but I don’t want to mess it up again. Do you think knowing what is gulab jamun made of will help? Like, should I focus on certain ingredients or techniques, or are there tips for frying them just right? Anyone have any recipes that are, like, foolproof or something? Would love to hear your thoughts!
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