If using frozen khoya then defrost it before your work forward. Grate it and measure it by tightly packing into the cup.
Take khoya, all purpose flour, cardamom and baking powder in a bowl. Mix well and as you pinch the mixture, it should start to come together.
Using frozen khoya, like me then add a teaspoon of water at a time and gather it make a firm dough ball. Do not knead, just gather.
Using fresh khoya: it might have more moisture then mine (frozen). In that case no need to add water. If the mixture is too soft and loose then you may need to add a little more flour and mix. In short, adjust the water and flour amount as needed depending on your khoya type.
Now divide into 22 equal portions and make smooth balls (crack-free).
Cover with a clean kitchen towel to avoid drying.
Making Sugar Syrup:
Take sugar, cardamom, saffron and water in a wide & deep saucepan. Turn the heat on medium.
Once the syrup starts boiling, let it simmer for 4-5 minutes only. Turn off the stove and add rose water. We are looking for sticky simple syrup (no thread consistency).
Frying & Soaking Into Syrup:
Heat the oil/ghee in a pan on MEDIUM-LOW heat for frying.
Add one ball first and see. If it breaks while frying, add a little more flour in the dough and make balls again. Fry a few balls into the oil.
Once it starts to have tiny golden spots on them, keep turning and moving around for even frying. Fry till they are golden brown in color. During the frying process adjust the gas heat to keep the oil temperature consistent and make sure it does not get too hot otherwise you will have a raw lump in the center of the ball.
Once fried remove them in the plate and fry rest. One batch will take around 7-8 minutes. Once fried all of them let it cool for 5 minutes only. Do not add hot, fried jamun in the syrup, let it cool slightly and then add.
Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning they are not fried properly, they are heavy and dense or they are raw from inside.
Let it sit for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size.
Please see all the tips & tricks I have shared above the recipe card in the Expert Tips Section.