If you have kept the khoa (concentrated milk solids) in the refrigerator or freezer, bring it to room temperature and crumble it.
In a bowl, add 1 cup of crumbled khoa, all purpose flour and baking soda, mix well.
Add little bit of water and form it to a smooth dough without any lumps.
If the dough becomes too sticky, then you can add ghee to make it to smooth.
If the dough is too dry and have cracks, then you can sprinkle some water and make it smooth.
Keep the dough aside for 5 minutes and then make 16 equal sized balls without any cracks. You do not have to press the dough very hard to get crack less balls, if the dough is in the right consistency, then you won't get any cracks.
If you get more cracks in the balls or if it breaks, then knead the dough again by sprinkling little bit of water or milk and then make equal sized balls
Meanwhile, prepare the sugar syrup. Add 1.5 cups of sugar and 1.5 cups of water in a bowl and boil it for 8 -10 minutes on a medium flame. Do not stir the syrup in between. Just boil it for 10 minutes.
You can add cardamom to the syrup now. I personally don't like cardamom flavor in gulab jamun so I didn't add any. Adding cardamom is purely optional.
You can also add a drop of rose essence to the syrup for an added flavor. Again this step is also optional
Heat oil for deep frying. Don't heat the oil too much because the jamun will get fried fast and the inner part won't get cooked properly. Just heat it enough to fry the jamuns.
On a medium flame, fry the jamuns in batches and turn it often for even cooking on all sides.
Fry the jamun till it become nice dark golden brown in colour.
Drain the excess oil on paper towel and add it to the syrup immediately.
Let the jamun get soaked in the syrup for at least 3 hours or you can even keep it overnight.
Enjoy making this delicious dessert recipe