For sugar syrup, take sugar, water and rose petals in a pan and let it boil on high flame. When a boil comes reduce the flame to low and let it boil for another 7-8 minutes.
Knead well mawa and keep adding sufficient maida in small batches to bind the dough.
Now divide the dough into 20-25 equal medium sized portions and shape like a ball. Keep aside.
Meanwhile check the sugar syrup, if done switch off the flame and keep it aside.
Now heat sufficient ghee (Or Oil) in a wok and deep fry 3-4 gulab jamun balls at a time till brown in color at low to medium heat. When done remove and directly dip in to sugar syrup.
This way deep fry all the gulab jamun balls and soak in sugar syrup. Cover and keep aside for 3-4 hours.
After 3-4 hours gulab jamun will raise in size and will become softer.
Serve hot. To enhance the taste you may also serve with rabri or vanilla icecream. Enjoy.
Recipe Notes
You can make sugar syrup of any flavor, you may use cardamom, rose water or saffron as well.
Just add sufficient maida to bind mawa and knead it to a very soft dough.
While rolling balls make sure there is no crack on the surface.
While frying, make sure the flame is low to medium.
Do not fry on high flame otherwise they may remain uncook inside.
Do not fry too many gulab jamuns at a time, they may break while turning.