Gulab Jamun - trial and error

I recently ventures to make gulab jamuns from GITS brand GJ Mix. It was a trial run for a future party. Some observations that i made were-

1) Use milk to make the dough of gulab jamuns. It should be real moist. After it has rested for 10 minutes, while making balls , your hands should be well oiled. If the balls dont roll or you see small cracks add more milk drop by drop. If the dough becomes too watery add milk powder to make it just the right consistency.

2) The oil should be the right heat, not too hot or it will burn, too cold and the balls wont fry well. If they take a few seconds to rise and not immediate then the oil temperature is just right.

3) Fry few of them at a time so that you can turn them and ensure equal color on all sides.

4)The sugar syrup should be real concentrated, if it is watery the GJ will be soggy . If it is concentrated they will be firm and maintain their shape. The syrup should be warm not hot.

You can add rose /vanilla essence to the syrup.Serve with vanilla ice cream.

Needless to say it was a huge success......