Step-by-Step Instructions

1. 1.Prepare the Sugar Syrup

   In a pot, combine 3 cups of sugar and 3 cups of water. Stir continuously until the sugar dissolves and the mixture comes to a boil to prevent caramelization. Once boiling, cook on high flame for 4-5 minutes until the syrup is slightly sticky but does not form a string. Add cardamom powder and rose essence for flavor and aroma. Set aside to cool to a lukewarm temperature.

2. 2.Prepare the Gulab Jamun Dough

   Grate 100 grams of paneer and mash it well. Sieve 200 grams of Gulab Jamun ready mix into a large bowl. Sieve the mashed paneer into the ready mix. Mix the paneer and ready mix thoroughly. Gradually add milk (without cream) little by little, kneading the mixture until a soft, smooth dough forms and starts to release a slight oiliness. Cover the dough with a damp cloth and let it rest for 10-15 minutes.

3. 3.Shape the Gulab Jamuns

   Take small, equal-sized portions of the dough. First, press each portion firmly between your palms to remove any air pockets, then gently roll it into a smooth, crack-free ball. Ensure the balls are not too large, as they will expand during frying and soaking. Continue shaping in batches.

4. 4.Fry the Gulab Jamuns

   Heat oil in a deep pan until it is warm, not boiling hot. Keep the flame on low. Gently drop 5-6 shaped gulab jamuns into the warm oil. Using a slotted spoon, gently stir the oil around the gulab jamuns to help them roll and cook evenly. Once they turn light golden brown, increase the flame to medium and continue frying, turning occasionally, until they achieve a dark golden brown color.

5. 5.Soak in Sugar Syrup

   Once fried to a dark golden brown, immediately remove the gulab jamuns from the oil and transfer them into the lukewarm sugar syrup. Ensure the syrup is lukewarm, not hot or cold. Repeat the frying process with the remaining dough. Let the gulab jamuns soak in the syrup for at least 30 minutes to 1 hour to become soft and juicy.

6. 6.Garnish and Serve

   After soaking, garnish the gulab jamuns with chopped pistachios. Serve warm or at room temperature.