Grate or make into fine powder with the help of Mixer grinder....and before adding flour smash more with your hand so that there are no lumps. Add the other ingredients, add little milk at a time and form a soft lump free dough....cover with cling wrap and keep it while you quickly prepare the sugar syrup which takes about 5-10 minutes.

Prepare the sugar syrup, cook till it becomes sticky but doesn't reach the string consistency. Once done add the lemon juice, rose water or flavour and Cardamom powder and mix. Let it cool a bit but should still be hot /warm.

Divide the dough into 15 parts or as per the size you want. Put saffron strands or Cardamom seeds if you prefer and form round balls without any cracks. I made and fried in three batches so that the balls doesn't dry up and crack. While frying do not overheat the oil and fry low to medium flame otherwise it will get the kala jamun/jaam (another sweet dish like gulab jamun) like darker colour instead of the light brown colour of the Gulab Jamun. When you fry turn the balls to fry evenly.

Once done, keep it on a kitchen paper and let it cool for 2-3 minutes and then put them in the syrup.....don't fry and put the Gulab jamun directly in the syrup...this will make the outer coat of the gulab jamun soft and blister like. (Once the syrup was prepared I had poured it in a bowl so that the syrup doesn't get overcooked.) In this way prepare the rest of the Gulab Jamun. Let it soak for an hour or two and serve. Bon Appetite!