To make authentic gulab jamun, start by preparing the dough using khoya or milk powder. Add a small amount of flour for binding and a touch of ghee to enhance the texture. Shape the dough into small balls and deep-fry them over low to medium heat until they turn golden brown. Next, warm sugar syrup with rose water, cardamom, or saffron. Soak the fried balls in the syrup. This step gives gulab jamun its soft, juicy texture and rich flavor. At restaurants like Desi Angrez, chefs follow this process carefully to ensure each piece is spongy and bursting with taste.