Indulge in the Irresistible Delight of Gulab Jamun: Fried, Sticky, and Sweet!
Why It Works Using semolina inhibits gluten formation, which leads to tender gulab jamuns. Soaking semolina in milk ensures the interiors of the gulab jamuns are moist, not dry. Stirring in rose water after the syrup simmers preserves its highly volatile flavor and aroma. Adding acid to the syrup inhibits crystallization and keeps it flowing