My Gulab Jamuns, made following your recipe, are perfect on the outside but have a hard, uncooked center. What causes this?

Question

Are your Gulab Jamuns hard and uncooked in the center? Find out the common mistake in frying temperature that causes this issue.

Answer 1

Gulab Jamuns with a hard center are usually caused by frying them at too high a temperature, which cooks the outside quickly while leaving the inside raw. Adjust your frying temperature and cooking time for even cooking.

Detailed Explanation:

The key to perfectly cooked Gulab Jamuns is maintaining a consistent, moderate oil temperature. When the oil is too hot, the outside browns rapidly, forming a crust that prevents heat from penetrating to the center. This results in a hard, uncooked core. Here's a breakdown of how to fix this:

1. Temperature Control: The ideal oil temperature for frying Gulab Jamuns is between 250°F to 275°F (120°C to 135°C). Use a thermometer to monitor the oil temperature accurately.

2. Low and Slow Frying: Fry the Gulab Jamuns on low heat. This allows them to cook evenly from the inside out.

3. Gentle Turning: Gently turn the Gulab Jamuns frequently while frying to ensure even browning and cooking on all sides.

4. Batch Size: Avoid overcrowding the pan. Fry the Gulab Jamuns in small batches to maintain the oil temperature and prevent them from sticking together.

5. Dough Consistency: Ensure your dough is smooth and free of cracks. Cracks can cause the Gulab Jamuns to break apart during frying.

Pro Tip:

Before frying all the Gulab Jamuns, test one or two to check the oil temperature and cooking time. If they brown too quickly, lower the heat. If they take too long to brown, slightly increase the heat. Adjust accordingly to achieve perfectly cooked Gulab Jamuns.