Well! This trick is from a Bangladeshi Halwai in Doha. I got it few months back but tried it today. And I got BIG praises for making a real halwai type gulab jamun in home.

So here we start and trick is in this recipe.

Ingredients – One good silicon spatula is a must.

1 Cup of milk powder

2 Cups sugar

4 Tbsps Gulabjal

1/2 Tsp green cardamom powder

2 Tbsps of Maida(all purpose flour)

4 Tbsps suji (semolina fine quality) bareekwali

1/2 cup of evaporated milk (no other milk)

1 Tbsp of Desi ghee

1 Tbsp fresh lemon juice

Method –

1- Trick is very important so read the recipe carefully.

2- Mix Sugar, water, rose water, half of elaichi powder (green cardamom powder), lemon juice and boil it for 10-12 minutes on high. Close the flame, keep aside.

3- Now take a non stick pan and keep it on low flame. Add desi ghee first, Now add evaporated milk to it and mix well. Add milk powder, suji and maida. Mix very well and ask somebody to sprinkle elaichi powder over this mix.

4- Just for 2-4 minutes on low flame keep

mixing this batter and let it turn in together. Keep scrapping from the sides and mix in with silicon spatula.

6- Now you have semi thick dough. Grease your fingers and start making gulab jamuns for frying.

7- Wait at least 10 minutes before frying.

5- Close the flame and rub it very well like you are beating curd for raita. Keep rubbing it for a while. Please do not use fingers.

8- You need to fry jamuns at the lowest temperature very carefully. Fry them golden dark brown.

9- Take syrup, put all gulab gulabjamuns, cover the pan and start boiling it on low heat for 8-10 minutes.Close the flame.

10- Now wait for 1 hour and reheat the syrup pan with gulab jamuns for more 2-4 minutes on high and now close the flame.

Your gulab jamuns are ready to serve.

Now you know that adding the evaporated milk and cooking the batter, rubbing it well is the trick for great gulab jamuns.