Step-by-Step Instructions

1. 1.Prepare the Sugar Syrup

   Pour 2 glasses of water into a large pot. Add 1 bowl of sugar and stir until it melts. Add another half bowl of sugar and continue stirring. Cook until the syrup thickens slightly and forms a single-thread consistency, similar to gulab jamun syrup. Once done, turn off the gas and let it cool.

2. 2.Prepare the Dough Base

   Take 250 grams of paneer and mash it well with your hands on a plate until it's crumbly. Add 1 bowl of all-purpose flour (maida), 1/2 bowl of semolina (suji), 1/2 cup of milk powder, and 1 bowl of bread crumbs. Mix all ingredients thoroughly with your hands. Add another 1/2 bowl of bread crumbs if the mixture feels too wet. Add 1 bowl of malai (cream) and mix well. The malai will help bind the dough without needing extra water. Knead the mixture until it forms a smooth, soft dough.

3. 3.Rest the Dough and Form Balls

   Cover the dough with a lid and let it rest for 5 minutes. After resting, knead the dough again to ensure it's smooth. Take small portions of the dough and roll them between your palms to form smooth, crack-free balls. Repeat until all the dough is used.

4. 4.Fry the Gulab Jamuns

   Heat oil in a pan over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise slowly. Once the oil is at the right temperature, reduce the heat to low. Gently place the gulab jamun balls into the hot oil, ensuring not to overcrowd the pan. Fry them, continuously turning with a slotted spoon, until they turn a deep dark brown color. This ensures they are cooked through and achieve the 'Kala Gulab Jamun' appearance. Remove the fried gulab jamuns from the oil.

5. 5.Soak in Sugar Syrup and Serve

   Immediately transfer the hot, fried gulab jamuns into the prepared sugar syrup. Add cardamom powder to the syrup for extra flavor. Gently stir to ensure all gulab jamuns are submerged. Let them soak for at least 15-20 minutes to absorb the syrup and become soft and juicy. Serve the Kala Gulab Jamuns warm or at room temperature.