CB i got a question...
so i followed ur recipe for gulab jamuns and tried them
when i made them and they were fresh they were really really good
but then after 15 they started to become hard, and kinda tough
i don't know what i did wrong... i doubled the ingredients and doubled everything.
the only two things i can think of is that maida and sooji part
are you supposed to put in one or both of them?
And also maida is just all purpose flour right?
i also used non fat dry milk if that makes a difference?
Please help!
Thanks
