Ooops. I have pag of gulab jamun mix at home but haven´t try it yet. From Bangladesh.
Maybe I need to try soon.
Don't use that stuff, it's only disappointing.
The simplest, and most successful, recipe you will find, hopefully, as follows:
What you need:
1 egg
1 teaspoon plain flour
1 teaspoon margarine (not butter)
1 teaspoon baking powder
Milk powder - no specific quantity as such, enough to form a consistency that you can roll into balls, not too sticky, and not too dense, so it breaks apart.
Method:
Combine all your ingredients, leaving the milk powder to the end so as to get the texture right. Roll into small balls. To prepare your sugar syrup, which should not be thick in consistency, add 2 cups sugar to every 1 cup water. Add cardamom pods for flavour and fragrance. Heat some unflavoured oil, on low to medium heat. Add the gulaab jaamun, turning them quickly and evenly, to get a dark brown colour. As they cook, remove onto a plate, lined with absorbent tissue paper, and add them, as a whole, not individually, to the sugar syrup. They should stay in there for a maximum of five minutes, no more, no less. Add some rose water to the syrup. This step comes in now because if you add it earlier, it evaporates. And, you're done.
And a just-in-caser, I have not made them on my own before (as in, these desserts are done collectively). But this is the family recipe and can confidently say, it works. As I hope it does for anyone who tries it.