Step 1: Grind Semolina

Take 1 cup of fine semolina (suji) and transfer it to a dry mixer jar. Grind it into a fine powder, similar to flour. If using coarse semolina, grind it for a bit longer until fine.

Step 2: Prepare Semolina Mixture

Transfer the ground semolina to a bowl. Add 1 cup of warm milk and mix well with a spoon. Continue stirring for a few minutes to ensure it's smooth and lump-free. Then, add another 1/2 cup of warm milk and mix again until fully combined. Cover the bowl and let the mixture rest for 10 minutes to allow the semolina to swell and absorb the milk.

Step 3: Cook the Semolina Dough

Pour the semolina-milk mixture into a non-stick pan. Cook on very low heat, stirring continuously with a wooden spatula. Do not stop stirring to prevent sticking. The mixture will gradually thicken and form a dough. Cook until it forms a soft, slightly loose dough that can be easily shaped, but not overly dry.

Step 4: Cool the Dough

Once the dough is cooked to the desired consistency, turn off the heat and transfer it to a plate. Spread it out slightly and let it cool completely.

Step 5: Prepare Sugar Syrup (Chashni)

In a separate kadhai, add 1 cup of sugar and 1.5 cups of water. Add 2 green cardamom pods (crushed slightly) for flavor. Stir until the sugar dissolves completely. Once it starts boiling, cook for another 2-3 minutes. Check the consistency; it should be slightly sticky, not a thick string syrup. Turn off the heat.

Step 6: Add Milk Powder and Knead

Once the semolina dough has cooled, add 2 tablespoons of milk powder to it. Knead the dough well with your hands for a few minutes until it becomes smooth and pliable. This will enhance the flavor and texture.

Step 7: Shape Gulab Jamuns

Grease your hands with a little oil or ghee. Take small portions of the dough and roll them between your palms to form smooth, crack-free balls. Make them medium-sized, as they will expand during frying and soaking.

Step 8: Fry Gulab Jamuns

Heat oil in a pan over medium heat. The oil should not be too hot or too cold. Gently drop the shaped gulab jamuns into the oil, ensuring not to overcrowd the pan. Immediately start drizzling hot oil over the gulab jamuns with a spoon to ensure even cooking and browning. After a minute, gently move them around to prevent sticking. Continue frying on medium heat, stirring constantly, for 6-7 minutes until they turn a beautiful golden-brown color.

Step 9: Soak in Sugar Syrup

Once the gulab jamuns are fried to a rich golden-brown, remove them from the oil and immediately transfer them to the warm sugar syrup. Ensure the syrup is still slightly warm for better absorption. Gently mix them in the syrup.

Step 10: Rest and Serve

Cover the gulab jamuns in the syrup and let them soak for at least 2-3 hours. For best results, let them soak overnight. They will become incredibly soft, juicy, and spongy. Serve warm or chilled.

• Use warm milk for mixing the semolina to help it swell properly.

• Grind the semolina finely for a smoother texture in the gulab jamuns.

• Cook the semolina dough on very low heat, stirring continuously, to prevent burning and ensure even cooking.

• Do not overcook the semolina dough; it should remain slightly loose for soft gulab jamuns.

• Fry the gulab jamuns on medium heat, continuously stirring, to achieve an even golden-brown color and prevent them from breaking.

• Ensure the sugar syrup is warm when adding the fried gulab jamuns for optimal absorption.

• Add a pinch of saffron strands to the sugar syrup for added flavor and color.

• Experiment with different shapes for the gulab jamuns, such as oval or cylindrical.

• For a richer taste, you can add a teaspoon of ghee to the semolina dough while kneading.