I'm confused... I always thought they were made of some mysterious Cheese! This is a recipe popular with Indians living abroad, where improvisation is dictated by inadequate availability, time constraints and average culinary skills. That said I assure you the results are the same, if not better, than the origional stuff back in India. I attempted making Gulab Jamun 4 times.. with this one recipe I got off this website.. except they said to add butter to the bisquick and powdered milk.. When I went to fry the balls they fell to pieces! How much oil am I supposed to use? Or were they wrong about adding butter? Also when they say DEEP FRY.. do they mean fry the balls in a frying pan with SOME oil... or just fill the pan with oil and fry them in it? Then when I finally got one of them to stay a ball, I put it in the syrup in the fridge and it soaked up all the syrup and broke to pieces.. Then another try I got them to stay in somewhat balls and in the fridge they hardened.. IM SO horrible at this! Im getting desperate to drive to Vegas very soon. Anyone have any suggestions? p.s. Also some recipes call for "rose essence" or whatever its called, where can I get that here in the US?
