Place sugar and water in a saucepan over low heat. Stir until sugar dissolves. Simmer, stirring occasionally, for 4-5 minutes or until the mixture becomes thick. Stir in rose essence. Keep warm.

Heat ghee in a frying pan over low heat. Add semolina. Roast for 2-3 minutes. Make sure semolina doesn’t change color.

Add ¾ cup milk and sugar. Stir to combine. Add ½ cup milk. Cook, stirring constantly, 2-3 minutes. When the mixture comes off the sides of the pan, remove from heat, and set aside to cool.

Once cooled, apply some oil on the palms of your hand, and knead well for 5-8 minutes. Make 20 smooth balls out of the mixture. Set aside.

Meanwhile heat oil for deep frying in a large pan over medium flame. Add gulab jamun balls. Fry until golden. Transfer gulab jamun into the warm sugar syrup. Soak for 30 minutes- 1 hour.

Garnish with chopped nuts, saffron strands and rose petals if you like.