Gulab Jamun Recipe: Now soft and tasty Gulab Jamun can be made at home too, just follow these tips…

Gulab Jamun Recipe: Gulab Jamun is an Indian sweet which is liked very much by everyone. And in the cold season, the pleasure of eating hot Gulab Jamun is something else. And if the Gulab Jamun is about to reduce then something else tastes delicious. But while making Gulab Jamun at home, it becoming hard is a common problem. The reason for this is mostly small mistakes. Today we will tell you how to make soft, spongy and juicy Gulab Jamun at home every time. Let us know how…

Main reasons for Gulab Jamun becoming hard

over kneading the dough

Excessive crushing causes gluten to become active and the berries become hard.

excess amount of flour

If there is too much flour, it loses its softness.

oil getting too hot

Frying on high flame brings color from outside but remains raw and hard from inside.

sugar syrup not correct

Cold or too thick syrup does not allow the berries to be absorbed properly.

Easy Tips to Make Soft Gulab Jamun

1- Always use fresh and soft khoya/mawa.

2- While kneading the dough, mix only enough to make a smooth dough, do not mash it too much.

3- Only 1-2 spoons of flour is enough in one cup of mawa.

4- While frying, keep the flame medium to low and keep rotating the jamun gently.

5-The syrup should be one wire light and should be hot while adding the jamun.

6-Put the fried berries directly in the hot syrup and leave for at least 2 hours.

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