Gulab Jamuns are tasty balls of delight which are fried in medium heat which seals the balls and cooks the milk content of the jamuns. If we use higher cooking temperature, then the jamuns would form a brown color on the surface quickly but won't get cooked thoroughly. If we use a lower temperature then the jamuns would cook much slower and become harder i.e. the entire jamuns would be at the same hardness level. However when cooked at the proper temperature, the jamuns are cooked thoroughly and get brown coloring on the exterior while still maintaining fibrous texture inside. This fibrous texture allows the sugar syrup to seep into the nooks and crannies.
For best results let the jamuns soak in the sugar syrup for atleast 8-12 hours before serving them. A good indication of this soaking is that the jamuns would have doubled in size after complete soaking in the sugar syrup.
All Purpose flour/Maida-4 tbsp
Baking powder-1/4 tsp
Water -1/4 cup
For sugar syrup