When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Take a portion of this in between your thumb and forefinger. You should feel it is slightly sticky. Because ghee has no moisture or milk solids, it will keep for months at room temperature, and even longer in the fridge.
Leave it on the stove. Heat the oil in a deep heavy-bottomed frying pan. The amount of milk to use depends on the milk powder or mawa.
Pour milk only as needed little by little to make a smooth crack-free dough. Pic of soft gulab jamun after 5 hours of soaking. Leave it on the stove.
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Also set aside some extra milk which you may need while making the dough. Mix the wet ingredients with the dry ingredients to form a smooth dough. Why do my gulab jamuns not taste good? Do not dunk them with oil dripping. The syrup must be hot and not very hot. You can also use organic or turbinado sugar, the color of the syrup will be darker. If the balls are cooked quickly, they will be raw on the inside. This is the right temperature. You should have 16 balls.
The balls should be smooth and crack-free. I added all of them at one time. Once it reaches the correct sticky consistency, take off the sugar syrup from the stove else it will continue to cook if you leave on the hot burner. The prepared final gulab jamun dough has to be soft and smooth without any cracks.
Mix the wet ingredients with the dry ingredients to form a smooth dough. Add to the warm syrup, leaving them to soak for hrs or preferably overnight. There will be a hard centre even after soaking since the dough has remained uncooked. Else the gulab jamun will brown without cooking inside.