My gulab jamuns turned out hard in the center. Was my frying temperature wrong?

Question

Hard gulab jamuns? Learn how wrong oil temperature affects texture and how to fix it for soft, juicy centers.

Answer 1

Yes, frying gulab jamuns at too high a temperature causes the outside to brown quickly while the center remains uncooked and hard.

Detailed Explanation:

Ideal frying temperature for gulab jamuns is around 130°C–140°C. High heat browns the surface rapidly, sealing it before the inside cooks through. The result is a hard or uncooked center that doesn’t absorb syrup well. Fry them gently on low-medium heat for even cooking and soft interiors.

Pro Tip:

Rotate the jamuns frequently while frying to achieve even browning and cooking.