Soaking semolina in milk ensures the interiors of the gulab jamuns are moist, not dry.Adding acid to the syrup inhibits crystallization and keeps it flowing smoothly even when cool.
Gulab jamuns occupy a very popular position in the large family of Indian desserts. I suspect their popularity stems from their simple yet marvelous construction: little, fried balls of a milk-based dough that are soaked in a syrup scented with green cardamom, saffron, rose water, and other spices, served warm or at room temperature. The floral, fruity quality of the syrup is particularly important; “gulab jamun” literally translates to “rose water” and “black plum” .
However, for this recipe, I chose to use non-fat dry milk powder instead of khoya, paneer, or chenna, because it’s much more widely available in stores. Since non-fat dry milk is largely made up of milk proteins and the milk sugar lactose, it produces a similar texture and flavor profile.
Keep in mind that this is a relatively dry dough and is quite firm when it comes together, quite different from a soft wheat-based dough. Consequently, you should take care not to over-mix or knead it, as doing so will overwork the gluten and produce gulab jamuns with an unpleasantly hard texture.
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