The recipe for one of the most renowned Indian dessert: Gulab Jamun, soft balls of fried dough in rosewater syrup.
If the gulab jamun are fried on high heat, they will be hard inside and not fully cooked.
Too much baking soda will make the gulab jamun too soft or cause them to break when frying.
Don’t place the gulab jamun in the syrup immediately after frying, or they will lose their shape and be too chewy.