How do I avoid cracks on gulab jamuns while frying?

Grease Your Palms: You must apply a little bit of melted ghee on your palms while making the jamun balls for the perfect shape. 5. Fix That Dough: “A pinch of arrowroot, corn flour or even baking powder is my go to ingredient while kneading the dough to ensure that the Gulab Jamuns don’t disintegrate during frying.”

Why do gulab jamuns crack while frying?

If there is too much moisture in the dough, the jamun will break in the oil. More baking powder can also result in the jamun breaking and disintegrating in oil. When frying the temperature should not be too high or too low. A higher or a too low temperature of oil while frying can also break or crack the gulab jamun.

How do you get rid of cracks in gulab jamun?

The gulab jamun balls should be totally smooth without any crack. If you see cracks on top, knead again till it’s all smooth. While frying the gulab jamuns: the most important thing is to fry at medium-low heat. If you fry at high heat, the jamuns will not be cooked from inside and will also turn hard.

How do you soften gulab jamun after frying?

One way is pierce the gulab jamuns with a toothpick (2–3 pricks on each) and bring the syrup to a boil so that the hot syrup coats every gulab jamun we’ll. turn off flame cover and keep for Atleast 30–45 mins. Your gulab jamuns will be soft. It is difficult to fix if they are already fried and soaked in sugar syrup.

Why is my gulab jamun not soft?

When the dough of the jamuns is not soft enough, then the result jamuns tend to be harder when cooked. How to avoid this: When making the dough, knead it until its smooth. If too dry or too wet, you will have difficulty rolling them out into balls and eventually into gulab jamuns.

Why did my gulab jamun collapse?

The dumpling is made from milk solids and leavening agents. It is a bit crispy on the outside and soft on the inside. But when you soak the dumpling into the warm sugar syrup for a few hours, it gets transformed into melt-in-the mouth delicacy. They sugar syrup should be thick, else the gulab jamuns will collapse.

Why is gulab jamun hard inside?

If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside. Further more they may not cook completely inside. 2. When the dough of the jamuns is not soft enough, then the result jamuns tend to be harder when cooked.

Why is my gulab jamun so soft?

If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying. Don’t place the gulab jamuns in the syrup immediately after frying.

How is kala jamun different from gulab jamun?

The difference between gulab jamun and kala jamun is the color and texture. While gulab jamuns are golden colored balls, kala jamun have a dark color with just some shades away from black. Hence the word ‘kala’ which means black. Traditionally khoya or mawa is used to make gulab jamun or kala jamun.