Step-by-Step Instructions

1. 1.Prepare the Mawa

   Take 250 grams of mawa (khoya) in a bowl. Rub it with the palm of your hand for about 2-3 minutes until it becomes soft and smooth.

2. 2.Add Dry Ingredients

   Add 3 tablespoons of maida (all-purpose flour) to the softened mawa. Then, add 2 tablespoons of milk powder and 1/2 teaspoon of baking powder. Mix all the ingredients thoroughly with your hands for 1-2 minutes.

3. 3.Knead the Dough

   Add a very small amount of water, just enough to bring the mixture together, and knead it into a soft, pliable dough. Ensure there are no lumps and the dough is smooth.

4. 4.Rest the Dough

   Cover the dough with a lid or plastic wrap and let it rest for 5-10 minutes.

5. 5.Prepare Sugar Syrup

   In a pot, combine 2 cups of sugar and 2 cups of water. Place it on a low flame and stir continuously until the sugar completely dissolves, which should take about 3-4 minutes. The syrup should be sticky, not reaching a string consistency.

6. 6.Add Cardamom Essence to Syrup

   Once the sugar has dissolved and the syrup is sticky, add a few drops of cardamom essence. Mix well and keep the syrup warm on a very low flame or turn off the heat if it's already warm enough.

7. 7.Form Gulab Jamun Balls

   Take small portions of the rested dough. Press and roll them between your palms to form smooth, crack-free balls. Ensure the balls are uniform in size. Cover the remaining dough to prevent it from drying out.

8. 8.Fry Gulab Jamuns

   Heat oil in a deep pan on a low to medium flame. Once the oil is medium hot, gently drop the gulab jamun balls into the oil. Fry them on a low to medium flame, continuously and gently turning them with a soft spatula, for about 10-12 minutes until they turn a rich, dark brown (kala) color. This slow frying ensures they cook through and develop the characteristic dark color.

9. 9.Soak in Sugar Syrup

   Carefully remove the fried gulab jamuns from the oil using a slotted spoon, draining any excess oil. Immediately transfer the hot gulab jamuns into the warm sugar syrup. Allow them to soak for at least 30 minutes to an hour, or until they absorb the syrup and become soft and juicy.

10. 10.Serve Kala Gulab Jamun

    Once the gulab jamuns have soaked sufficiently and become soft and spongy, they are ready to be served. You can garnish them with silver leaf (chandi vark) for an elegant presentation.