Step 1: Prepare Gulab Jamun Dough

Take a mixing bowl. Pour 1 cup of Gulab Jamun mix powder into the bowl. Mix the powder with your hand to ensure no lumps. Gradually add warm milk little by little while kneading the dough until a soft dough is formed.

Step 2: Rest the Dough

Cover the dough with a damp cloth and let it rest for 5-10 minutes.

Step 3: Prepare Sugar Syrup

Place a thick-bottomed pan on the stove. Add 1 cup of sugar and 2 cups of water. Stir well with a ladle until the sugar dissolves completely. Keep the flame on high. Continue boiling until the syrup reaches a sticky, one-thread consistency. Add cardamom powder for flavor. Remove from heat and set aside to cool slightly.

Step 4: Shape Gulab Jamuns

Grease your palms with ghee or oil. Take small portions of the rested dough and roll them into smooth, crack-free balls between your palms. Arrange the rolled gulab jamun balls on a plate.

Step 5: Deep Fry Gulab Jamuns (First Batch)

Heat oil for deep frying in a pan over medium flame. The oil should not be too hot. Gently drop the gulab jamun balls into the hot oil. Fry on medium flame, continuously stirring gently with a slotted spoon to ensure even browning. Continue frying for about 2-3 minutes until they turn a beautiful golden brown color.

Step 6: Soak First Batch in Syrup

Remove the fried gulab jamuns from the oil using a slotted spoon and immediately place them into the slightly cooled sugar syrup.

Step 7: Deep Fry Remaining Gulab Jamuns (Second Batch)

Repeat the frying process for the remaining gulab jamun balls, ensuring the oil is at medium heat and they are fried until golden brown.

Step 8: Soak Remaining Batch and Rest

Transfer the second batch of fried gulab jamuns into the sugar syrup. Gently stir all the gulab jamuns in the syrup to ensure they are fully submerged. Cover the bowl with a lid and let the gulab jamuns soak in the syrup for 1-2 hours in the refrigerator for maximum juiciness.

Step 9: Garnish and Serve

After soaking, the gulab jamuns will have puffed up and absorbed the syrup, becoming juicy and soft. Take a few gulab jamuns into a serving bowl and garnish with sliced pistachios. Serve cool.

• Knead the dough until soft and smooth, without cracks.

• Cover the dough with a damp cloth and let it rest for 5-10 minutes.

• Grease palms with ghee/oil before rolling to prevent cracks.

• Fry gulab jamuns on medium-low flame for even cooking and golden brown color.

• Add fried gulab jamuns to slightly cooled sugar syrup for better absorption.

• Let them soak for 1-2 hours for maximum juiciness.