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Well! These two tricks are from a Bangladeshi Halwai in Doha. I got it few months back but tried it yesterday. 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 of sugar (you need to make 1 cup sugar plus 1 cup water syrup one day in advance. Keep it out not in the fridge. Next day add one cup sugar and one cup water. Reboil for 10 minutes on low flame.

4 Tbsps Gulabjal

1/2 Tsp green cardamom powder

4 Tbsps suji (semolina fine quality) bareekwali

2 Tbsps of Maida(all purpose flour) 

1/4 Tsp of Baking soda

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 in a heavy bottom pan and boil it for 10-12 minutes on high. Close the flame, keep aside.Heavy bottom pans are important because they provide heat after closing the flame continuously.

3- Now keep a nonstick kadahi 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 as you will be mixing it continuously.

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. 

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. As the batter / dough is quite hot and rubbing is important so silicon spatula provides great help.

6- Wait at least 10 minutes before frying. Now make long or round gulab jamuns.

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

9- Take syrup, put all 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 very well is the trick for making delicious halwayi kind of gulab jamuns.