Step-by-Step Instructions

1. 1.Prepare the Milk Mixture

   In a wok, add 2 katori milk and 1 katori fresh cream (malai). Add 2 crushed green cardamom pods and 3 tablespoons of sugar. Bring the mixture to a boil, stirring occasionally.

2. 2.Add Semolina and Thicken

   Once the milk mixture boils, immediately add 1 katori semolina (suji) and stir continuously and quickly to prevent lumps. Continue stirring for about 2-3 minutes until the mixture thickens and forms a dough-like consistency that leaves the sides of the wok.

3. 3.Knead the Dough

   Transfer the semolina mixture to a plate or flat surface. Allow it to cool slightly so it's comfortable to handle. Knead it well, similar to kneading dough, for about 5-7 minutes until it becomes smooth and pliable.

4. 4.Prepare Sugar Syrup

   In a separate pot, combine 1 katori sugar and 1 katori water. Heat it over medium heat, stirring until the sugar dissolves completely. Bring the syrup to a boil and let it simmer for 2-3 minutes until it's slightly sticky (no specific string consistency is needed). Keep the syrup warm.

5. 5.Shape Gulab Jamuns

   From the kneaded dough, take small portions and roll them into smooth, crack-free round balls. Ensure there are no cracks to prevent them from breaking during frying.

6. 6.Fry Gulab Jamuns

   Heat refined oil in a wok over medium-low heat. Gently drop the shaped gulab jamun balls into the hot oil. Fry them, gently turning with a spoon (not a slotted ladle initially, to prevent breaking) to ensure even browning, until they turn golden brown on all sides. This will take approximately 5-7 minutes per batch.

7. 7.Soak in Syrup

   Once fried and golden brown, immediately remove the hot gulab jamuns from the oil using a slotted ladle and transfer them into the warm sugar syrup.

8. 8.Boil and Rest

   Place the pot with gulab jamuns and syrup back on the stove over low heat and bring it to a gentle boil for 2 minutes. After boiling, turn off the heat, cover the pot, and let the gulab jamuns soak in the syrup for at least 1 hour to absorb the syrup and become soft and juicy.

9. 9.Serve

   Serve the super soft gulab jamuns warm or at room temperature. You can cut one open to show its soft, juicy interior.