Suji ke Gulab Jamun

In a heavy-bottomed pan, combine sugar and water.

Heat on medium flame until sugar dissolves completely.

Add cardamoms and lemon juice, bring to a boil, then simmer for 5–8 minutes until slightly sticky (no need for string consistency).

Switch off the heat and stir in kewra or rose water. Keep the syrup warm.

Heat ghee in a wide pan over low heat. Add milk and bring to a gentle boil.

Reduce heat and slowly add semolina, stirring continuously to avoid lumps.

Cook until the mixture thickens and leaves the sides of the pan, forming a dough-like texture.

Transfer to a plate and let it cool slightly. While still warm, add baking powder and knead into a smooth dough. If stiff, sprinkle in 1 tsp warm milk at a time.

Take small portions of the dough and roll them into smooth, round balls—make sure there are no cracks, as cracks can cause the jamuns to break while frying.

Heat oil on medium flame. To test, drop a tiny piece of dough into the oil—it should sink first, then slowly rise to the surface with gentle bubbles.

Once the oil is ready, carefully slide in the jamun balls, a few at a time. Do not stir immediately; let them set for a few seconds before gently turning.

Fry on medium heat, turning occasionally, until the jamuns are evenly golden brown and cooked through.

Remove with a slotted spoon and transfer directly into the warm sugar syrup. Cover and let them soak for at least 1 hour so they absorb the syrup.

Serve warm for that classic, soft, melt-in-the-mouth experience.

Garnish with sliced pistachios, saffron strands, or fresh rose petals for a festive look.