For the Syrup: 1- Heat all the ingredients together until the sugar dissolves

Then give it a boil on low heat for about 3-5 minutes so it thickens slightly P.S.: You can store any excess in the fridge for use in other recipes

For the Gulab Jamuns: Combine the milk powder, baking powder, semolina and flour together

Make a well in the center of the dry ingredients, add in the beaten egg, then mix it gently to make a soft dough

Let it rest covered for 5 minutes

Now make small balls out of the dough

 If the dough feels sticky, touch a bit of oil with your fingertips and then form the balls. If the dough is too dry, add a few drops of milk and knead it in until you can form smooth balls

Make sure you fry the balls immediately so that they don't dry out

Heat the oil on medium heat, add the gulab jamuns one at a time. Carefully, splash some of the oil over them gently, Lower the heat, if the oil is too hot they will burn from the outside and stay raw on the inside

Gently stir the oil around them so they turn around and get evenly colored

When they have doubled in size and are evenly browned all over, remove with a slotted spoon onto a kitchen paper to drain excess oil for 3-5 minutes then put them directly into the warm syrup, let them soak in for 30 minutes to 1 hour

They will expand a bit more as they soak up the syrup.