Step-by-Step Instructions

1. 1.Prepare the Sugar Syrup

   Add 1.5 cups of sugar to a pan. Pour in 1.5 cups of water. Bring the mixture to a boil and continue boiling until all the sugar dissolves and the syrup becomes slightly sticky.

2. 2.Add Kewra Essence to Syrup

   Once the sugar has dissolved and the syrup is boiling, add a few drops of Kewra Essence for fragrance. Stir well to combine.

3. 3.Prepare Semolina Dough

   In a separate pan, add 2 teaspoons of oil. Once the oil is hot, add 1 cup of semolina (sooji/rava). Fry the semolina for 5-7 minutes over medium heat, stirring continuously, until it turns light golden and aromatic.

4. 4.Mix Semolina with Milk

   Gradually pour 1.5 glasses of milk into the fried semolina, stirring constantly to prevent lumps. Continue stirring until the semolina absorbs all the milk and forms a thick, cohesive dough-like consistency.

5. 5.Add Icing Sugar and Knead

   Remove the semolina mixture from the heat. Add 1 teaspoon of icing sugar and mix it thoroughly into the dough. Transfer the mixture to a plate, allow it to cool down slightly so it's comfortable to handle, then knead it well with your hands until it becomes smooth and pliable.

6. 6.Shape the Gulab Jamuns

   Take small portions of the kneaded semolina dough and roll them between your palms to form smooth, round balls. Ensure there are no cracks on the surface of the balls.

7. 7.Deep Fry the Gulab Jamuns

   Heat enough oil for deep frying in a karahi or deep pan over medium-low heat. Once the oil is hot (but not smoking), carefully add the shaped semolina balls. Fry them from all sides, turning occasionally, until they achieve a uniform golden brown color.

8. 8.Soak in Sugar Syrup

   Once the gulab jamuns are golden brown, remove them from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Ensure they are fully submerged. Let them soak in the syrup for at least 30 minutes to absorb the sweetness and become soft and juicy.