|
Ladies, I need some tips and advice. I am having guests for lunch this Friday, and I want to make gulab jamun for dessert. Now is there any way of making gulab jamun a day ahead, and 'reheating' them. Or to fry the balls a day in advance? Or?
Please help. Thank you in advance.
P.S. Some tips about how to keep them soft would also be appreciated.
|