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For kneading the dough either use water or milk, take the quantity of liquid as suggested in the package and keep at room temperature.
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In a wide mixing bowl, add gulab jamun instant mix powder (Pic 1).
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Reserve 20 ml of water/milk, where the original measurement calls for making the dough.
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Now pour the entire liquid and mix the dough gently.
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Don't hard press and knead the dough and initially don't try to make a single ball out of it.
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Just wet the dough (Pic 3) and leave it loose/free. If necessary add the reserved milk at last.
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Pinch a portion of dough and when you roll, its slightly sticky and rolls to little gooey/imperfect round as shown in Pic 4.
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Its the right consistency after resting the dough they hold the shape perfectly.
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Rest the slightly sticky dough by covering the top for 5 minutes.
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If the dough doesn't have enough moisture then it yields cracks in the jamun.
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Too much moisture won't hold the shape of jamun, so mix liquid in a right proportion.
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Take small batches of jamun dough to make even size balls (Pic 5) and cover the remaining.
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Apply few drops of oil to your palms before making balls, it prevents stickiness.
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Only if the dough is sticky use oil or otherwise use milk.
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If the jamun has slight crack on top then add a drop of milk and roll, it prevents crack.
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Always work with small batch of dough and cover the rest otherwise the prepared dough turns dry after getting exposed to air.
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Roll with your two palms gently and don't press the jamun tightly while rolling, making so gives hard jamun.
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Roll to perfect, crack free and moist jamun as shown in Pic 6.
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Once you are done with rolling the jamun do cover it till you fry.