Re: gulab jamun
ok so i made these yesterday and everything LOOKED a-ok, and tasted good, but the outside bit was very slightly harder than the inside bit. and i think i might have overdone the rose water- it definitely had its love and hate camps amongst the taste-testers.
so i'm thinking i probably fried it a bit too much and maybe the oil was oh so slightly too hot.
here's another question for ya, CB, and others- how much milk is "much" for the sooji? cos i did a one-to-one ratio. was that ok?
mixture was crumbly for sure, then when i balled it up, it went quite smoove. also i only put in 1.5 tbsp of oil.
i used all purpose plus baking soda and a pinch of salt to convert it into self-rising.
later on today iA, i'm going to try this with cake and pastry flour which is meant to be lighter.