To begin making Gulab Jamun, we will prepare sugar syrup. We'll take a vessel, and put in 600g of sugar, and 600ml of water while stirring. We'll let the sugar dissolve completely in the water.
We'll bring it to a boil, then simmer it for five to six minutes on medium heat. We must heat it until it reaches the desired viscosity since if the sugar syrup gets too thick, then the Gulab Jamun will be unable to absorb the syrup. And the sugar syrup should not be too thin. Otherwise, it would ruin the gulab jamun. Then we will add this cardamom powder. Now the sugar syrup is well prepared.
Then, we will take khoya in a vessel and mash it with our hands.
Then we'll add 3 tbsp of maida and one-fourth teaspoon of baking soda and mash it with our hands. Then we will add five tablespoons of milk to make the dough soft.
Then, using our hands, we must soften it by thoroughly combining it and mixing it for 10 to 15 minutes. If the dough seems dry, we can add two spoons of milk here.
The ball of dough should have no cracks in it. We must create a flawlessly smooth ball.
First and foremost, we will prepare one ball and place it in the oil to see whether it is perfect or not.
We'll heat the oil in the pan, which shouldn't be too hot. Now we'll place one of our balls in it and see whether it's being made perfect or not. If it isn't made, we'll add a little maida to it. We can see here that our Gulab Jamun is doing really nicely. There is no issue with it. It has no upturn or cracks in it. That is, we have an entirely perfect dough, and we will prepare all our balls in this manner.
We can add raisins to them and use the rest of the balls for gulab jamun.
We will deep fry all the gulab jamuns. By allowing the gulab jamun to cook over medium heat, you can see that it has now doubled in size, and when these are added to the syrup, it will double even more. The gulab jamun will take roughly 5 to 10 minutes to cook.
Now that you can see that we have a plentiful supply of Gulab Jamun, we will place it on a plate and dip it in hot sugar syrup. You can now see for yourself how much has doubled. Here, the gulab jamun is dipped in sugar syrup and left for five to six hours. After that, everything is ready to serve.
And if you serve it the next day, the texture it provides doubles. Six hours later, you can see that the size of the gulab jamun has quadrupled, and it appears really soft and juicy.
You may keep it in the fridge for five to six days; if you don't want to keep it in the fridge, you can eat it outside for three to four days.