Step-by-Step Instructions

1. 1.Prepare the Dough Base

   Take 500 grams of crumbled khoya in a large steel plate. Add 3 tablespoons of all-purpose flour (maida) to the khoya. Mix well with your hands. If the mixture lacks binding, add 1 more tablespoon of maida.

2. 2.Knead the Dough

   Knead the khoya and maida mixture thoroughly using the heel of your palm for 10-15 minutes until it forms a very smooth, soft, and crack-free dough. The dough should be similar in consistency to regular wheat dough.

3. 3.Shape Gulab Jamun Balls

   Take small portions of the dough and roll them between your palms to form small, smooth balls. Ensure there are no cracks on the surface of the balls. Continue until all the dough is used.

4. 4.Prepare Sugar Syrup

   Place a steel pot on the stove. Add 1 cup of sugar and 1 cup of water. Add a few saffron strands for color and flavor. Stir well and cook on high flame for 3-4 minutes until the sugar dissolves completely. There is no need for a one or two-string consistency; just ensure the sugar is fully dissolved. Turn off the heat and let the syrup cool down completely.

5. 5.Test Fry a Gulab Jamun

   Heat oil in a kadai over medium-high flame. Once hot, reduce the flame to low. Drop one small gulab jamun ball into the oil to test. If it fries without breaking or sticking, your dough is perfect. Remove the test gulab jamun.

6. 6.Deep Fry Gulab Jamuns

   Carefully drop a batch of gulab jamun balls into the low-flame hot oil. Do not overcrowd the kadai. Immediately after adding, gently swirl the kadai to move the balls and ensure even cooking. Once they start to get a light color, gently stir them with a spoon. Fry until they reach your desired dark brown color (for 'Kala Gulab Jamun', fry until very dark). This process takes about 5-7 minutes per batch. Remove the fried gulab jamuns with a slotted spoon and place them on a plate.

7. 7.Soak in Sugar Syrup

   Once all gulab jamuns are fried, immediately add the hot fried gulab jamuns to the completely cooled sugar syrup. Gently stir to ensure they are fully submerged. Cover the pot with a lid and let them soak for at least 1-2 hours, or preferably overnight, to absorb the syrup and become juicy.

8. 8.Serve and Garnish

   After soaking, the gulab jamuns will have doubled in size and become soft and juicy. Serve them on a plate, pour some extra sugar syrup over them, and garnish with chopped pistachios.