Heat oil or ghee on a medium flame for deep frying gulab jamun balls.
When the oil is moderately hot, fry the Gulab jamun’s in batches on low flame by stirring in between.
I have fried 7 gulab jamuns in 3 batches and it took around 9 - 10 minutes for frying 1 batch.
Fry the balls till it turns golden brown in colour.
With the help of a slotted spoon, drain the fried jamuns and keep it aside.
Immediately, drop the fried jamuns in the hot (but not boiling) sugar syrup and dip with the back of the spoon.
Cover the dipped gulab jamuns with the lid and keep it aside for at least 1 or 2 hours.
After 1 hour, the gulab jamuns have doubled in size and soaked enough sugar syrup.
Finally, soft and juicy gulab jamuns are ready to be served warm. You can place the gulab jamuns in the refrigerator and serve chilled gulab jamuns topped with icecream.