Gulab Jamun are the hot favorite sweet of Indian subcontinent, liked in every season and served for any good reason. More details at
Take gulab jamun mix in a bowl.
Add some warm milk instead of water to make the dough.
Gently knead the dough and set it aside for 10 minutes.
Make sure there are no cracks in the balls, so fix if any by dabbing little oil on your fingers.
I prefer to make small balls, for even cooking of jamuns from inside out and kids love the size.
Prepare the syrup in a pan, by boiling - water, sugar, saffron, rose water and cardamom for enhanced flavor.
Heat ghee/oil in a deep skillet. I used canola oil and fry the jamuns on low heat till it turns dark brown.
Take out the jamuns on the paper towel and soak them in sugar syrup.
Leave for a few hours, preferable overnight.