With the foot sole area of your palm or the base of a level metal bowl, pound the khoya, so no grains remain.
Blend in the flour and heating pop and ply into firm mixture. You can utilize a nourishment processor as well.
The mixture ought to be firm however flexible and ought not feel dry. In the event that it feels dry, wet your hands and work the batter once more.
Shape the mixture into marble-sized balls (jamuns) that are smooth and creaseless. The shape can be round or oval.
Warmth ghee in the kadahi till a bit of mixture hurled in comes up without a moment's delay.
Lower warmth and sear a 3D shape of bread till light dark colored (this brings down the temperature of the ghee).
Lift out bread and include the same number of jamuns as will fit in, without one contacting the other.
Keeping the warmth low, sear these till a brilliant dark colored everywhere.
Empty the jamuns from the ghee, and sear the following parcel, expanding the warmth for a couple of moments and after that bringing down it again before including the jamuns.
Keep the gulab jamuns aside till the syrup is prepared.
Blend the sugar and water and place over low warmth, mixing till the sugar breaks up. Ensure it doesn't bubble.
Increment the warmth once the sugar breaks up, and afterward heat blend to the point of boiling.
Include the drain and water blend and keep bubbling over high fire, without mixing.
Skim off any rubbish that gathers on the sides of the skillet.
Cook till syrup thickens a bit. A finger plunged in somewhat frosty syrup should frame a covering on it for a couple of moments.
Take syrup off stove and cool for at least 30 minutes. Strain through a fine nylon strainer or muslin material.
Add cardamom and heat syrup to the point of boiling once more.
Add the fricasseed gulab jamuns to it and put off the warmth. Let jamuns drench for in any event thirty minutes previously serving.
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