Why Gulab Jamun is hard and break while deeping into syrup and frying ?
Gulab Jamun is very normal sweet dish but very delicious evergreen sweet forever.
You will be shocked to know that Gulab Jamun is not Indian sweet of its mainly made in India but it is Persian dish. Firstly came from medieval India. Gulab jamun is derived from persian word gol means flower and ab means water. And we know that Gulab jamun maily prepared by deeping it into rose water and syrup.
Why Gulab Jamun called Gulab Jamun?
Yes it really very interesting question why Gulab jamun called Gulab Jamun. Because Gulab Jamun which is made from dough and oil deep fried, and are soaked in Rose water and saffron. Here ‘Gulab’ means ‘Rose’ and Jamun indicates the shape of a flower named as Jamun.
Gulab Jamun can be made in home easily but while preparing it we face lot problem here is full solution of your problem.
Why Gulab jamun dough is too hard inside after deeping it into syrup?
This type of problem we all face lot even every time while making it. Here’re the four solution I’m mentioning for this problem;
1. One of best solution of this problem is that for making Gulab Jamun don’t use too much water or very less water both can make your Gulab Jamun hard.
2. Khoa or dough ball of Gulab jamun should always covered by protected by heat before frying. If your room temperature is normal like 20 to 30 degree then don’t use refrigerated khoa. Always fry your ball only till little brown and remove it from oil.
3. Dont heat your oil at very highest fumes . Always try to fry your Gulab Jamun at low fumes and try to heat oil in room temperature. So that moisture can be in maintain in dough ball of Gulab Jamun. After that start frying your Gulab jamun.
4. Either syrup or jamun must be hot before putting the jamun into the syrup. Other should be at room temperature. If both are at room temperature or cold, there will be the issue you mention. No syrup absorbed into jamun’s so If both are hot, jamuns might break.
Problem of breaking Gulab jamun while frying is very common only moisture of Gulab jamun is problem of breaking it.
Mainly solution of this problem is moisture if there is no moisture in your dough ball then it might break.
Get the right consistency and fry immediately. If you are getting late then cover your dough of Gulan jamun with moisture clothes t maintain it consistently.
Refrigeration of the uncooked dumplings are also a potential source of this issue. Always allow room temperature to be attained, check the moisture level and then deep fry.
If you overcompensate the moisture, you’ll get rock hard jamuns.
Now I hope your all problem related to making Gulab Jamun is solve so go with your favourite sweet Gulab Jamun dish and rock.