Step-by-Step Instructions

1. 1.Prepare the Khoa

   Take the Khoa (concentrated milk solids) out of the refrigerator and let it come to room temperature. Cut the Khoa into small pieces. Powder a quarter of the Khoa in a blender and transfer it to a bowl. Store the remaining Khoa in a ziplock cover in the refrigerator for later use.

2. 2.Mix Dry Ingredients

   To the powdered Khoa in the bowl, add 3 tablespoons of all-purpose flour (Maida) and 1/4 teaspoon of baking soda. Combine these dry ingredients well, ensuring there are no lumps.

3. 3.Prepare the Dough

   Slowly add 6 tablespoons of room temperature water to the dry mixture. Mix with your fingers to form a soft and smooth dough. Do not knead too hard; gently combine until the dough is very smooth, without any lumps or cracks. Cover the dough and let it rest for 5-10 minutes.

4. 4.Prepare the Sugar Syrup

   While the dough rests, prepare the sugar syrup. In a pan, add 1 1/2 cups of organic sugar and 1 1/2 cups of water. Stir well and boil on low to medium heat for a few minutes until the sugar dissolves completely. Add 3 crushed green cardamom pods to the syrup. Once the syrup is ready, switch off the heat and set it aside.

5. 5.Form Gulab Jamun Balls

   After the dough has rested, divide it into equal-sized portions. You can make approximately 16 medium balls or 25 small balls. Grease your palms with a little ghee and roll each portion softly into smooth, crack-free balls. Ensure the balls are perfectly smooth to prevent them from breaking during frying.

6. 6.Fry the Gulab Jamun

   Heat a mix of cooking oil and 3-4 tablespoons of ghee in a wok on low to medium heat. Ghee adds a nice aroma and flavor. Once the oil is hot, slowly drop the prepared Gulab Jamun balls into the oil. Fry them in batches (2-3 batches) to avoid overcrowding the wok. Use a spoon to gently stir the balls around to ensure they cook evenly and achieve a uniform golden brown color. Fry until they are golden brown and cooked through internally. Once fried, transfer them to a paper towel to drain excess oil.

7. 7.Soak in Syrup

   Allow the fried Gulab Jamun balls to cool for 2 minutes. Meanwhile, filter the warm sugar syrup into a bowl (this step is optional but helps remove cardamom pods). Ensure the syrup is medium hot; if it has cooled down, gently reheat it. Add 1/2 teaspoon of rose water (or 1-2 drops of rose essence) to the syrup. Carefully place the slightly cooled Gulab Jamun balls into the medium hot syrup. Make sure the bowl is spacious enough for the balls to expand. Soak for at least 2 hours. The Gulab Jamuns will turn a lighter color and become significantly bigger and juicier after soaking.

8. 8.Serve

   After at least 2 hours of soaking (preferably 4 hours for best results), your soft and juicy Gulab Jamun is ready to serve. You can store them in the refrigerator for a couple of days.