Quote:
Originally Posted by chester
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  |
Chester , it could be any of the following things :
1- when you mix the ingrediants make sure you dont turn it into a dough ..it has to remain crumbly texture
2- next time add some extra oil in the mixture ...
3- maybe you didnt dip them long enough in the sugar syrup.... next time dip them in for a bit longer
4- make sure you havnt over cooked them while frying the jamuns ...
Rest , yes maida is the self raising powder , and I use Nido instead of fresh dairy milk... and regards maida and sooji , you have to put both in .. follow the recipe as it is to see how they turn out .. once you have made them , next time it will be easier to handle doubled ingredients ...
Good luck...