Too much moisture in the dough.u003cbr/u003eMore baking powder can also result in the Jamun breaking and disintegrating in oil.u003cbr/u003eWhen frying, the temperature should not be too high or too low. A more or too low temperature of ghee while frying can also break or crack the gulab jamun.u003cbr/u003eIf the binding ingredient like all-purpose flour (maida) is less, then this can also break Jamun when frying.u003cbr/u003eOnce you add the Jamun dough balls to the oil, let them slightly cook and then only tough turn them.u003cbr/u003eWhen making Jamun ball, there should be no cracks on it or else it will break in ghee. If you see cracks then add some more milk to the dough mixture. Mix and then form the Jamun again.u003cbr/u003eFirst, add one gulab jamun and check. If it comes out well, only then add more.