Gulab jamun originates from an Arabic dessert, Luqmat Al-Qadi (Arabic for "the judge's bite"), that became popular in the Indian Subcontinent during the Mughal era. Rosewater syrup is often used; however saffron syrup and honey are also common. The dessert also became popular in Turkish-speaking areas, spreading to the Ottoman Empire.
Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance.
Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun". —pauljoseph
Milk Powder 1 cup
Flour (Maida) ¼ cup
Baking powder ¼ tsp
Ghee (Ghee is a Sanskrit word for a clarified butter) 1 tsp
Sift together the milk powder ,flour and baking powder
Pour the ghee and rub into the flour. Sprinkle some hot milk and without kneading just mix together .take balls the size of a gooseberry and make to outside smooth.
Heat just enough oil to fry 3 balls each at time .fry till brown
The syrup should be made earlier and kept warm.
To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Add the Rose essence Keep warm on stove.
Add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamun balls in sugar syrup overnight for best results.