First will prepare syrup for the Jamuns.

Heat a pan add 2 cups of water and 2 cups of sugar, mix it and bring it to boil.

Boil it for 10 minutes on low flame add ½ a teaspoon of Cardamom powder.

The consistency of the syrup should be sticky when it’s done place it for a while.

Meanwhile will prepare Gulab Jamuns now.

Take a pan, heat it, and add 1 tablespoon of ghee.

The reason to add ghee is when we add semolina and cook it will not stick.

Then will add 1 cup of semolina slowly stirring it constantly to avoid lumps.

Mix it and cook it till it becomes soft.

Put off the stove and take the cooked semolina in a greased plate with ghee.

Will add some more ghee and just knead it soft like dough.

Take a small portion to mould them into round balls, make sure to knead the soft and roll them to avoid cracks when we fry them.

Now, will deep fry them with ghee or oil on medium flame.

Fry them till brown, flipping them slowly.

Now the Jamuns are ready, will reheat the syrup once.

Place all the Jamuns in the reheated syrup, let them rest or soak in the syrup for an hour’s time.

After an hour will see the Jamuns, the syrup must have seeped in thoroughly in the Jamuns.

So our soft, juicy, and yummy Gulab Jamuns are ready.

Try it once they are relishing.