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Gulab Jamun
July 23, 2010

I'm a big fan of gulab jamun and the recipe for rose water syrup is spot on, but this dough recipe needs serious alteration. The dough refuses to set! After adding what felt like a ton more powdered milk (as recommended by another reviewer), I added more flour and it set perfectly but DO NOT DO THIS. The balls came out beautifully shaped but tasted like rose water bisquick pancakes, lol. I recommend slowly adding nearly double the powdered milk called for and testing the dough frequently until it becomes manageable. Also, to make galub jamun the traditional size (so they stay moist), your dough balls need to be the size of ping pong balls, regardless of how many you produce. Best of luck!

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