Wow…nice to hear back from you after an year.
Even, I am not sure what might be going wrong here…you are doing everything right.
I am happy that you got 50% success rate this time.

Hi Maahi,

Tried your recipe again today after a long time 🙂 It seems like I have such a bad relationship with Gulab Jamun that I stopped making it in between.

This time I knead it really well, the dough wasn’t tight, the balls were round and smooth, the baking powder was fresh, but while frying when the balls started expanding, some chunks would come off from most of the balls ruining that round, ball shape OR it will no longer maintain the round shape 🙁 This is a common problem with me no matter what recipe I try and this is the reason I had almost given up making it. There must be some mistake I’m making but not able to point it out myself.

Thanks for your recipe. At least I got 3-4 round balls out of 8 🙂

As far as I can say, you can’t do it. This is simply because we are adding baking powder to the dough.
Let me know if you need more information.

I love the way you and Anil teach making cooking so simple and perfect.

I have a Question. If I have more kneaded dough than I require, can I keep it in air tight container and use it after a day or so?

Waiting for your response,
Nifi Gupta

Hi Nisha,
Thanks for writing in.
I cannot really tell just by knowing the problem with jamuns. I can only guess and suggest you with few Tips;
1. Use little more maida(all purpose flour). Keep the ratio of maida and khoya perfect.
2. Do not make the dough really soft. Keep it moderate.
3. Do not add the jamuns in very hot sugar syrup. Make sure you add them when its little warm.
4. Do not fry them on high flame because when you put them in hot syrup they loose their shape.
5. Knead the dough for atleast 5-7 minutes.

Hope these tips will help you.
Keep cooking.
Maahi

actually I have been making gulab jamun for quite long but the only problem I face they become way too soft…..they become soft to the extent that once dipped in the syrup they start breaking apart. Plz help me..

Thanks,

nisha..

Thanks, I understood! 🙂 I’ll try this ratio.

Yes, just reduce it to 3/4 Cup. You probably would have to let it cook for slightly more time due to the extra water now.
You understand what I mean?

Since, you have reduced the sugar content, the water’s quantity in the total mixture is increased automatically. Hence, to get 1 string consistency, you would have to cook it to 1-2 minutes more.

Let me know if this answers your question.

Do I just reduce 3/4th cup to any quantity? I’m sorry but I wanted to be clear on whether I have to be careful about the one string consistency! 🙁

Just reduce the quantity of sugar.