Step-by-Step Instructions

1. 1.Prepare the Mawa

   Boil 1 liter of full-cream milk in a heavy-bottomed kadhai over medium flame, stirring occasionally, especially from the bottom, to prevent sticking. As the milk thickens, reduce the flame and continue stirring until it reduces to a soft, moist mawa, leaving very little water. Ensure the mawa is not too dry or granular; it should be slightly moist. Let the mawa cool down to room temperature.

2. 2.Grate the Mawa

   Grate the cooled mawa using a large grater into a large bowl to ensure a smooth, grain-free texture. Avoid pressing too hard to prevent injury.

3. 3.Prepare the Dough

   Add 1 teaspoon of maida (all-purpose flour) to the grated mawa. Gently knead the mixture. If it feels too loose, add another 1/2 teaspoon of maida. Add 1/2 teaspoon of crushed cardamom to the dough. Gently mix and knead the dough with light hands until it comes together as a soft, smooth dough. Avoid over-kneading. Add 1 teaspoon of ghee to the dough and knead gently until it becomes very smooth and pliable. Cover the dough and set it aside.

4. 4.Prepare the Sugar Syrup

   In a separate kadhai, add 700-800g (or 1 bowl) of sugar and an equal amount of water. Stir the mixture over medium heat until the sugar dissolves and the syrup comes to a boil. The syrup should be light and sticky, not thick or one-string. Add crushed cardamom to the boiling syrup. Once the desired sticky consistency is reached, turn off the flame and set the syrup aside.

5. 5.Form Gulab Jamun Balls

   Take small portions of the prepared dough and roll them between your palms to form smooth, crack-free balls. Ensure the balls are not too big as they will expand significantly during frying and soaking.

6. 6.Fry Gulab Jamun Balls

   Heat refined oil or ghee in a kadhai over low to medium flame. Test the oil temperature by dropping a tiny piece of dough; it should show small, gentle bubbles, indicating the correct low-medium heat. Carefully place 6-7 Gulab Jamun balls into the warm oil. Do not stir with a spoon initially. Instead, gently shake the kadhai to ensure even frying and prevent the balls from breaking. Continue shaking until the balls turn light yellow. Once yellow, you can gently turn them with a spoon to ensure all sides are evenly browned. Fry the Gulab Jamun balls until they achieve a golden brown color. Remove the fried Gulab Jamun balls using a slotted spoon.

7. 7.Soak Gulab Jamun

   Immediately transfer the hot, fried Gulab Jamun balls into the warm (not boiling) sugar syrup. Repeat the frying and soaking process for the remaining dough balls. Allow the Gulab Jamun to soak in the syrup for at least 7-8 hours to fully absorb the sweetness and become soft and juicy.

8. 8.Serve

   Serve the soft, spongy, and juicy Gulab Jamun. Garnish with silver leaf if desired.