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Gulab Jamun
Reviews:
December 09, 2009

I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do divide the dough into 20 balls even though they seem small. They are very rich! Also, let your oil cool a bit before adding the second batch by removing it from the heat for a few min. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Cheers!

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