Why does gulab jamun break

They can be frozen for months. If the jamun has more water content, ADD milk powder. NEVER add maida or any flour to suck the extra water added. It is very important hint in getting successful gulabjamuns. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. If the gulab jamuns are fried on high heat, they will be hard inside and not fully cooked.

Gulab jamuns can be served warm or cold. You can always warm them in microwave when serving. The best tip is to grease your hands with oil then roll them into balls. A probable reason for breaking balls in oil is the lack of moisture in the rolled dough. Thus, when they are in oil, they burst. Pay attention that the dough is not too dry instead there is some moisture.

Put some balls in hot oil and cover the rest off with the damp cloth. The damp cloth will keep the moisture on the outer layer of the balls. Allow the jamun to soak for an hour so that they absorb all the sweetened syrup. The delicious sugary gulab jamun is ready. Nothing but frying the balls and dipping in sugar syrup. But the main part is here, when balls are dropped into the hot oil there are chances of cracking and sometimes the balls does not remain as balls , they turn out to be some weird shape.

Once the jamun ball cracks, your entire preparation is a fail. Also if the sugar syrup has not attained the required consistency the golden balls when dipped swell and break off. Here are few simple tips to avoid breakage of Gulab jamun. Tips and tricks to avoid breakage in Gulab Jamuns? These tips are true every word. It is my own experience of cooking this dessert and after number of failures I learnt these tricks and tips.

Thanks for making me Happy. Carrot Halwa Recipe. If you add more baking soda or all-purpose flour than the required amount, the Jamuns will turn hard and not soak enough juices when you put them in the syrup. This is also the reason why you should make Gulab Jamuns with the readymade mix or mawa dried evaporated milk solids.

You should grate the Paneer chunks first and knead them well till it turns absolutely soft. In case your dough has turned a bit stiff, you can use water, rose water, or milk to gain the perfect texture.

The cloth should be slightly moist so that it can lend a bit of moisture to the balls and keep them from getting dry in the process. Instead, move them quickly into the syrup mixture and let them soak the syrup when they are relatively hot. If you feel there is too much oil in them, you can remove them on a kitchen towel and put them into the syrup bowl immediately.