Step 1: Prepare the Dough

In a large mixing bowl, combine 450 gm of unsweetened khova, 50 gm of sweet khova, 125 gm of maida (all-purpose flour), and a pinch of cooking soda. Mix all the ingredients together without adding any water. Transfer the mixture to a flat surface and knead it well for several minutes until it forms a smooth, crack-free dough. If the dough feels too dry, you can add a few drops of water to bring it together. The key is to knead until the dough is very soft and pliable.

Step 2: Prepare the Sugar Syrup

In a pan, add 1/2 kg of sugar and 200 ml of water. Heat it on the stove and stir until the sugar dissolves completely. Bring the syrup to a boil. Let it cook for 8-10 minutes on a low flame until it reaches a single-string consistency. To check, take a drop between your thumb and forefinger; it should form a single thread. Add 1.5 tsp of rose water and 1/2 tsp of cardamom powder. Turn off the flame and keep the syrup warm.

Step 3: Shape the Jamuns

Take small portions of the prepared dough and roll them between your palms to form smooth, crack-free balls. Apply some pressure while rolling to ensure there are no cracks, which can cause the jamuns to break while frying. Make all the balls of a similar small size, as they will expand to about 1.5 times their size after frying and soaking.

Step 4: Fry the Gulab Jamuns

Heat oil for deep frying in a kadai on a very low flame. The oil should be just warm, not hot. To test, drop a small piece of dough; it should rise to the surface slowly with gentle bubbles. Carefully slide the prepared jamun balls into the oil. Do not overcrowd the pan. Fry them on a very low flame for 6-7 minutes, stirring gently and constantly to ensure they cook and brown evenly on all sides. Fry until they turn a deep, golden-brown color.

Step 5: Soak the Jamuns and Serve

Once the jamuns are evenly golden brown, remove them from the oil using a slotted spoon and immediately drop them into the warm sugar syrup. Gently shake the pan to ensure all jamuns are coated in the syrup. Let them soak for at least 30 minutes to an hour so they absorb the syrup and become soft and juicy. Garnish with chopped pistachios before serving.

• Knead the dough thoroughly until it is smooth and free of cracks to ensure the jamuns don't break while frying.

• Fry the jamuns on a very low flame to ensure they cook evenly from the inside out and achieve a uniform golden-brown color.

• The oil should not be too hot; it should be at a 'single bubble' stage. If it's too hot, the jamuns will brown quickly on the outside but remain raw inside.

• Soak the hot, fried jamuns immediately in the warm sugar syrup for at least 30 minutes for them to absorb the syrup properly.

• Saffron can be added to the sugar syrup for extra flavor and color.