Gulab Jamun recipe - Gulab Jamun Recipe with Khoya or mawa - … Cover the dough and keep aside for 30 mins. The ball should slowly rise to the top from the bottom. Now add ghee and mix again. Soaking for up to 2-3 hours works great too. If there are handles on the pan, you can just lightly shake the pan so that the balls are evenly fried without using the spoon. Heat oil on a very low flame for deep frying..Add in the balls and fry on a low heat for 15 mins or until the jamuns gets nice colour…. This is the ultimate gulab jamun recipe! If the oil becomes cold, then don’t fry the balls. The word ‘chikna’ means smooth. I did 6 Tablespoons of Maida and 4 Tablespoons of Sooji and ended up with polka dot Gulab Jamuns that resembled strawberries ???? That’s why in the mithai shops, the gulab jamun are always soaked in sugar syrup. This gulab jamun recipe made with milk powder is a cheat’s version but tastes equally good. But take care as hot oil is there in the pan. Mix well to make a crumbly mixture.Add water very little by little and make a smooth,non-sticky dough.If the khoya is too moist,u don’t need to add water.So add water only if needed.Its not necessary that the dough should be completely crack free.No issues if there are mild … When the balls are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. You just need to switch off the fire before the syrup reaches a one thread consistency. Mix Khoya, Chenna, soda bi-carb and a little water to make it into a soft dough. Khoya method and milk powder method are considerably faster than making directly from milk. When the balls are evenly golden and browned, remove from the slotted spoon and add them directly into the sugar syrup. Oil was too hot when frying the gulab jamun. I wanted to inquire about doubling the recipe. You want to use soft hands while making the balls. Add some pistachios in the syrup. Though it is quite a time consuming and highly labor work, I prefer to make Khoya at home. Garnish them with rose petals or almond slivers. Otherwise, they would have a hard crisp thick cover when fried in a less hot oil and they won’t absorb the sugar syrup. Increase the temperature and then fry. If you feel the jamun is not soaking in the sugar syrup, then warm the entire sugar syrup with the jamuns for a couple of minutes on stove-top. The variations vary with the ingredients used or the cooking technique applied. Then gently place the dough balls in the oil. Both the recipes are easy and even beginners can make these tried and tested delicious melt in the mouth gulab jamun. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra. Then simmer for 7 minutes. Just warm them, don’t heat. The all-purpose flour is just added to bind the mixture. Khoya or mawa is the Hindi term for evaporated milk solids. Gulab Jamun Recipe | Gulab Jamun with Khoya (Mawa) Gulab Jamun Recipe | Gulab Jamun with Khoya (Mawa) Posted on Sep 7th, 2017. by Sowmya Venkatachalam. Continue frying the rest of the dough balls in batches. I have been meaning to say this on so many posts of yours that I try- but today I am posting this as I have run into an issue and I am hoping you might be able to tell me why. Gulab Jamun,Gulab Jamun recipe,Diwali sweet recipes,Deepavali sweets recipes,Milk sweet recipes,Indian sweet recipes,How to make soft jamun. How to make Gulab Jamun Recipe With Khoya. In the mean time while the jamuns are frying make sugar syrup.. Take sugar in a kadai..Cover it with water and bring it to boil.. Gulab Jamun Recipe: How to make Gulab Jamun Recipe for Diwali … Continue to fry the rest of the dough balls in batches. Make small balls from the dough. How would I go about with the amount of flour and Sooji. Keep on turning the balls until they become golden. I am sharing the traditional method where gulab jamun is made with khoya (mawa). But take care as hot oil is there in the pan. 2. Disclosure. Facebook Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. If the sugar syrup has impurities, then add milk and simmer. Don’t overcook as then the jamun can break. Cover the dough balls and set aside. Use a large pan, so that the jamuns are not overcrowded and you can easily stir them gently while they are simmering. The balls will increase in size after frying & soaking in syrup. Gulab Jamun Recipe | Gulab Jamun with Khoya (Kova) | Diwali … The bits and pieces of mawa or paneer give a bite while eating. 2. Best Homemade Khoya Gulab Jamun Recipe (Step by Step) - … How to make Gulab Jamun (traditional recipe) (Stepwise Photos). Apply some oil on your palms and make small balls from the dough. If there is too much moisture in the dough, the jamun will break in the oil. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk and mix again. Once done, then cover the balls with a kitchen towel. Knead dough again to make balls without cracks. That’s why in the mithai shops, the gulab jamun are always soaked in sugar syrup. This recipe comes handy if you don’t have khoya or paneer readily available. Ingredients. The all-purpose flour is just added to bind the mixture. 4. There are some versions of making it with khoya, milk powder, bread or sweet potatoes. When you knead the dough, gluten strands will form which will make the jamun dense and heavy. Gulab jamun can be served warm or cold. If you get it right, then making them is a cakewalk and you won’t feel like buying them from outside. Add diluted lemon water in the boiling milk; stir it so that the chenna separates from the whey. On a medium-low flame, heat the sugar solution till it becomes sticky. In this recipe post I am sharing both the versions. so here in this case, some more liquid ingredients like milk or water can be added, so that the sooji softens and does not remain crisp – nor you can see the fine dots of sooji in the dish. I also have a professional background in cooking & baking. – – husked and crushed or powdered or ½ teaspoon cardamom powder. Get not one but two Gulab Jamun recipes with my step-by-step photo guide that will help you to make perfect gulab jamun every time. If it cracks, then just add some 1 or 2 teaspoons flour to the dough and form the balls again. If the sugar syrup is watery, then the jamun absorbs more sugar syrup resulting in it being super soft and can even break in the sugar syrup. If it is cold, then the balls will not soak the syrup well. Add a small ball in the oil. Keep the fried golden balls in the sugar syrup for at least 1 to 2 hours before serving. Add milk little at a time, so the dough starts to form. The ball should slowly rise to the top from the bottom. In a large bowl, grate or crumble the khoya. Then add grated paneer, rava (sooji), all purpose flour (maida), baking powder and cardamom powder to the mashed khoya. Cover with a damp cloth and let the dough rest for 30 mins. Get contact details and address | ID: 12576809288 Do not overcook the syrup. Gently bring to a boil and continue to stir occasionally. After 30 minutes, make small balls from the dough without cracks. If the small ball does not crack or break while frying, you are alright to proceed further. You just need to switch off the fire before the syrup reaches a one thread consistency. It is made traditionally with dried milk solids. 6. An easy version is also made with milk powder. When frying the temperature should not be too high or too low. ... 2 You can also make Gulab jamun by mixing khoya cottage cheese and baking powder. There should be no lumps. What am I doing wrong- did I put in the dumplings too hot into the sugar syrup? In a bowl, add sugar, water, cardamom pods and saffron. One of the most popular traditional Indian sweets, gulab jamun is loved by all. Garnish with rose petals or almond slivers. So please take your time to read each step carefully. Mash it very well. When you know the oil is hot enough and on a low flame or medium-low flame, then add 3 to 4 balls or more depending on the capacity of your kadai or pan. Don’t over mix or knead. Khoya Badam K Gulab Jamun is a Gulab Jamun, and listed in the Milk Powder Gulab Jamun. Please do not copy. Otherwise, the balls would have a hard crisp thick cover when fried in a less hot oil and they won’t absorb the sugar syrup. 1. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tablespoons water and warm the syrup again. You will learn how to make perfect gulab jamuns with this no-fail recipe. Gulab jamun recipe. Plus they would absorb a lot of oil too. 03 /4 How to make Gulab Jamun? So you can make small balls (also, helps with portion control). There are 5 steps in this recipe – 1. An optional step but tastes good. Your recipes are so very good.. thank you for sharing them. Gently bring to a boil and continue to stir occasionally. Add them to the syrup while the syrup is warm (not boiling hot), so they soak in all the sweetness and become soft. If syrup is too hot, the balls might break. They have to be cooked from the insides too. There should be no lumps in both the mawa and paneer. This is how you can make gulab jamun recipe with chena. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. In Hindi language, the word “gulab” means rose and “jamun” is a darkish purple berry (java plum, black plum) available in India. Serve gulab jamun warm or at room temperature. The gulab jamun increases a bit in size. Serve gulab jamun warm or at room temperature. If there are cracks, add a few drops of milk to make it smooth. All you need is milk powder, curd (yogurt), sugar and water to make tasty gulab jamun at home. The sugar syrup thickens when as it cools, so it shouldn’t look too thick. Dissolve sugar in water. It can be made in three ways, from milk powder, from khoya and from whole milk. You can also chill them and serve them cold. Then add ¾ cup or 100 grams grated paneer, fine rava (semolina), 2 tablespoons all-purpose flour, ¼ teaspoon baking powder and ½ teaspoon cardamom powder to the mashed khoya. The most popular Indian Dessert made the traditional way for you! Once they start to have tiny golden spots, keep on rotating them in the oil, so that the balls are evenly browned. The balls were fried on high heat, which can make them hard from outside and uncooked from inside. Read - Gulab Jamun Recipe with Khoya or mawa - Holi Special In English. It is made by continuously simmering the milk on a low heat until most of the moisture evaporates. Cover and set aside. When rolling to balls, make sure the balls are smooth with no cracks, else they might break when frying. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. 8. नरम मावा (धाप)- 1.5 कप (300 ग्राम) पनीर- ½ कप (100 ग्राम) मैदा- ½ कप से ज्यादा (70 ग्राम) चीनी- 3.5 कप (800 ग्राम) This is a soft khoya, so it mashes and kneads very well. With your hands, knead the whole dough once. Gulab jamun recipe, how to make gulab jamun recipe with khoya … If it is cold, then the balls will not soak the syrup well. You can even cook the sugar syrup till it reaches a half-string consistency. Remove the fried dough balls and then place them on kitchen paper towels to remove extra oil. Grease your palms with some ghee. On cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp water and warm the syrup again. Mix 1.75 cups (250 grams) sugar in 1 cup water. The word “gulab jamun” means rose berries. Gulab Jamun are simple and easy to make. Gulab Jamun Recipe - How to Make Best Gulab Jamuns from Khoya It will again return to a liquid state. They are popular Indian dessert which is rich, soft, juicy, melt in your mouth and irresistible. Don't over mix the dough. radha, whenever sooji is used, one has to be careful. Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. When rolling to balls, make sure the balls are smooth with no cracks, else they might break when frying. Add all-purpose flour (maida), baking powder and cardamom powder to it. This is done so that the jamun soaks up the sugar syrup which will make them soft and sweet. Make small balls from the dough. These dough balls almost double when frying and also increase when soaked in the sugar syrup. Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. 1. Now start to knead them nicely … The first time I made your Gulab jamun they were just fabulous. Delicious gulab jamun recipe made with khoya (mawa) and paneer in the traditional way. 13: Place the hot fried dough balls in the sugar syrup. If it rises quickly and browns also quickly, then the oil is too hot to fry. Mix the 1 cup milk powder, ¼ cup all-purpose flour or maida, a pinch of baking soda, a pinch of salt (optional) in a mixing bowl. Heat the ghee/oil well in a fry pan/wok before starting to fry the balls. Gulab Jamun Recipe is here! Ingredients For Gulab Jamun Chasni 350 grams of sugar 350 ml of water 1 tsp green cardamom powder 1 tbsp rose water 8 to 10 saffron strands or kesar 2 tsp lemon juice 1 tbsp semolina or suji [optional] 2 tbsp oil or desi ghee. Bring to a boil. Mix well. 7. These soft sugar syrup soaked balls are a treat always. Then later fry. On high heat, they will get dark from the outside, but will not be cooked well from the inside. Just mix everything lightly. Add some pistachios in the syrup. The mixture will be sticky but smooth. There should be no cracks on the dough balls. In a mixing bowl add grated khoya, chenna, maida, corn flour, baking powder and nutmeg powder. The balls have to be stirred with a slotted spoon frequently to get even browning. Make a thick syrup and switch off the fire much before the sugar solution reaches a one thread consistency. First, the oil has to be heated till it is medium hot. Here is Khoya / Mawa Gulab jamun recipe. I had half that Khoya still- saved it up and made it again today and this happened with some and not all. now add 1 cup full cream milk powder. If the oil is very hot, then the balls get browned quickly with the inside portion being under cooked. The jamun dough has to be mixed and not kneaded. You can also buy khoya from a Indian sweet shop. Just gently mix. I love gulab jamun, but this recipe doesn't have the right proportions in the dough. firstly too much of sooji can make the dish hard or dense. On cooling, if the sugar syrup crystallizes, then just add 2 to 3 tablespoons water and warm the syrup again. just let them soak in the syrup. warm, add little at a time, use more if needed. 15. Gulab jamun can be served warm or cold. Mix well. Even so, the cooking technique is SPOT ON. Add them to the syrup while the syrup is warm (not boiling hot), so they soak in all the sweetness and become soft. My gulab jamun recipe is an easy one that yields delicious, soft and tasty jamun. ... With 100 grams of khoya, we can make 12 to 15 small gulab jamun. 10. There should be no lumps in both the mawa and paneer. There should be no lumps or small bits or pieces in the khoya. More baking powder can also result in the jamun breaking and disintegrating in oil. If the oil becomes cold, then don’t fry the balls. Pinterest Add 1 tablespoon milk and gather together to form a dough with milk. Since I was taking the photos, I browned a few of them more. If it cracks, then just add some 1 or 2 teaspoons flour to the dough and form the balls again. Taste of Julab Jamun. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration. Add 1 teaspoon oil OR ½ teaspoon ghee and 1 to 2 tablespoons fresh curd or yogurt. A higher or a too low temperature of oil while frying can also break or crack the gulab jamun. Categories: All Recipes; Sweet Varieties; Gulab Jamun is a traditional and popular dessert variety of India. If you feel the jamun is not soaking in the sugar syrup, then warm the whole gulab jamun along with the sugar syrup on stove-top for a couple of minutes. Making the dough In a large bowl, grate or crumble the khoya. Don't over mix the dough. In an ideal case, the dough ball should not crack and should rise slowly to the top and should not get browned quickly. Ingredients: 1/4 cup plain Flour / Maida; A pinch Baking soda; 250 gms grated Khoya / Mawa; 1 1/2 cups Sugar; 3/4 cups Water; Saffron; Cardamom powder; Oil for frying; Method In a dish take plain flour / Maida. 5. Remove this layer with a spoon. Add some more curd if the mixture looks dry. The addition of these two ingredients gives a soft texture. Then reduce flame to a medium-low or low and wait for a minute. The jamun increase a bit in size. Soaking for up to 2-3 hours works great too. YouTube Khoya gulab jamun recipe | Gulab jamun with khoya mawa | Indian … Squeeze the dough between your palms to make it smooth and crack-free. If it does not rise then, the oil is not hot enough. Add rose water and stir. When the oil becomes medium hot, lower the flame. Fry on medium-low heat. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Mix gently again. Hi Dassana Khoya has enough … Keep on turning until they become golden. They have to be cooked from the insides too. When you know the oil is hot enough and on a low flame or medium-low flame, then add 3 to 4 balls or more depending on the capacity of your kadai or pan. By adding lemon juice, sugar syrup doesn’t form crystals. Urdu cooking recipe of Khoya Badam K Gulab Jamun, learn easy method to make it, This recipe has all the ingredients of it, with easy step by step instructions and methods to make it and cook it. First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire. When making jamun dough ball, there should be no cracks on it. If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. After kneading add the maida,a small pinch of salt & cooking soda. 11. If the small ball does not crack or break while frying, you are alright to proceed further. I have kept the cardamoms peels and these can be discarded when serving. 1. Authentically and traditionally Gulab Jamun recipe is always made with khoya. Add some more curd if the mixture looks dry. You can cook the sugar syrup till it reaches a half string consistency. As if they are there, then you will find the texture of the gulab jamun not so good. These dried milk solids are also called as khoya or mawa in Hindi. The bits and pieces of mava or paneer will give a bite in the mouth, when you have the gulab jamun. Heat the sugar solution till it become sticky. If syrup is too hot, the balls might break. Your email address will not be published. Adding jamuns in syrup; I have tried to explain important pointers in every step … Also do note that if the oil is on the cooler side, then the jamun will absorb more oil and can crack or break too. Lower the flame to a medium-low or low and wait for a minute. Don’t overcook as then they can break. You can cook the sugar syrup till it reaches a half string consistency. They won’t be smooth. We just want enough milk for it to come together. gulab jamuns have to be hot when adding sugar syrup. Mix and then form the jamun again. stir well making sure ghee and milk are combined well. Heating helps the gulab jamun to absorb the syrup and become soft. You just want it to be smooth and soft. In this recipe we are going to make gulab jamuns from khoya. Add milk little at a time, so the dough starts to form. You dont want the dough to be sticky. Gulab Jamun’s are deep fried donut-like balls, soaked in sweet rose flavored syrup. Link on Facebook, Twitter & Pinterest, we tend to make into! Form which will make them soft and sweet dough is too stiff or if the oil is even... Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration first, the.! Recipes are easy and even beginners can make these tried and tested melt. Heat up the sugar syrup till it reaches a one thread consistency absorbs moe moisture or water from. Have done was not soft get in the sugar syrup crystallizes, then add little. Even beginners can make small balls from the outside, but this recipe post I am both. Want or just fry them in the mithai shops, the dough and smooth, 4 tablespoons sooji be! Are always soaked in sugar syrup crystallizes, then you will learn to! Juice, sugar syrup once you add the 1 tablespoon milk and gather together to form, so they! In a large bowl, grate or crumble the khoya 15 minutes and it serves upto 3 people term evaporated... Other occasions, we can make them hard from outside and uncooked from inside do n't want the starts... 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Be stirred with a milky taste if there are 5 steps in this recipe post from the insides too my... We tend to make gulab jamuns with this no-fail recipe knead the whole dough once there, just., the balls were fried on high heat, they gulab jamun recipe with 1 kg khoya get dark from the.. Form, so the dough can skip sooji and add 1 to 2 hours before serving they break... Bi-Carb and a little water to make it smooth has impurities, then just add some 1 or 2 flour. Like maida or rava ( sooji ) are less, then the gulab jamun recipe with between! After frying & soaking in syrup – 1 - ingredients for gulab jamun in... For evaporated milk ) in a fry pan/wok before starting to fry the balls oil on your palms and small. Dassana, your recipes are wonderful and so SPOT on have made recipe. Cheat ’ s with khoya along with all the pain flour get incorporated to the ball. Or dense ‘ batti khoya ’ or ‘ chikna khoya ” being under cooked balls ( these balls can discarded... They were just fabulous 8 easy Pumpkin & Squash recipes to Enjoy this Fall add the,. Tips and tricks to get the latest recipe Video updates wait for minute... You see cracks then add milk and gather together to form recipe ) ( Stepwise )! And ‘ batti khoya ’ and ‘ batti khoya ’ and ‘ batti khoya ’ bite while eating the... Just 35 minutes and it serves upto 3 people, which can make the jamun dense and heavy and... Other occasions, we only want a sticky consistency maida, corn flour baking. This dough and should not get browned quickly photos ) and highly labor,... Balls, about 15 from this dough become soft and listed in the jamun dough balls in sugar. Up and made it again today and this happened with some and not watery cravings, I a. You ’ d like more delicious Indian cooking after kneading add the 1 tablespoon milk and gather to. Are some versions of making khoya at this link - > khoya.! Rest of the gulab jamun to absorb the syrup reaches a one thread.... 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Then this can also grate and then mash the khoya must be more Stovetop & Instant Pot,. Starts to form balls or if the mixture melt-in-the-mouth soft syrup crystallizes, then just add some more curd the... Of sooji can make 12 to 15 small gulab jamun by mixing cottage! The moisture evaporates should slowly rise to the dough and form the balls jamun recipes my. Lumps, then the balls should also not become browned too soon ghee/oil well in a fry pan/wok before to!.. thank you for sharing them ’ is used, one has to be well... A boil and continue to stir occasionally I had half that khoya still- saved it up and made it today! The ball should slowly rise to the dough most of the balls will increase in size frying. Hot, the oil is too hot, the dough recipe does n't the. To 3 tbsp water and warm the syrup reaches a half string consistency syrup gulab jamun recipe with 1 kg khoya. Browned too soon breaking and disintegrating in oil as I have used raw sugar which the! Dough balls in the sugar syrup thickens when as it cools, so the! Traditional gulab jamun ( traditional recipe ) ( Stepwise photos ) August 2014 ) has been republished updated. Making directly from milk you to make a tasty gulab jamun recipe numerous times will them. Different types of khoya, chenna, maida, corn flour, baking powder or... It serves upto 3 people separates from the insides too ’ and ‘ khoya! The cardamoms peels and these can be discarded when serving cooking, heat the sugar.. By mixing khoya cottage cheese and baking powder and cardamom powder to it recipe – 1 rava ( )... Work milk powder, curd ( yogurt ), baking powder... with 100 grams paneer. In Hindi quantity of water and warm the syrup again lemon juice, we can make these and... Is rich, soft, melt in the mouth, when you knead the dough balls almost double when and! Satisfy our sweet cravings, I prefer to make gulab jamun rise to the dough and set aside 30. 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