Some very important notes to make good gulab jamun:
Firstly, to get smooth gulab jamun , the dough should be slightly sticky, if you make a firm dough, the balls will have cracks on top
Make the dough with milk and little ghee to get extra soft and a beautiful golden colour on the jamun
However, adding milk will decrease the shelf life of the jamun, which is not the case in my home as they don't see the shelf and they are over very quickly
Do not make the gulab jamun balls very big to start with as they plump when fried and especially when they soak the sugar syrup/paaka
Fry the gulab jamun balls on low flame only, or they will turn brown and will not have cooked inside
Now about the sugar syrup, the syrup should not be very thick, the jamun balls cannot soak thick syrup and will not taste good with thick syrup
Ensure the sugar syrup or paaka is just warm for the jamun balls to absorb the syrup, cold syrup does not get absorbed well
Always ensure the balls are added all at once so they absorb the paaka evenly. Or divide the sugar syrup into 2 parts and soak separately if you are making a big batch
The recipe can be doubled easily, adjust the sugar syrup as required