At the time you are adding gulab jamun to syrup, Syrup must be warm. This will ensure that gulab jamun suck syrup instantly.
The Gulab Jamun should rest in the sugar syrup for at least 1 hour before serving so that they absorb the sugar syrup well and become soft and melt in mouth treats.
You can serve these delicious melt in mouth Gulab Jamun warm, cold or chilled on their own, garnished with pistachio. I served them warm with a scoop of cold ice cream.
Temperature is crucial:
Never fry the balls in hot oil, the oil must not be too hot nor too low in temperature, a medium temperature will be the best. If you fry the gulab jamun at high temperature the outer portion will brown soon, but the inner portion will remain uncooked. Also do not crowd the pan, fry them in batches.
Make sure that you don’t over knead the dough as we don’t want the gluten to form. It should have crumbly texture. If you over mix the dough then the gluten formed will make the mixture dense and the gulab jamuns will not absorb the sugar syrup well.
Be accurate at the measurement of ingredients.
Sugar syrup must be warm when you drop jamuns into it.
For best result use ful fat milk powder (I used nido milk powder).
The trick to make gulab jamuns soft and juicy, add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamun.