First mix all the dry ingredients well
Now add the beaten egg and ghee and mix it with the dry ingredients
Combine all the ingredients to form a dough but don't knead it or your dough will start to dry out
The dough's consistency will be sticky
Grease your hands slightly and immediately form round balls (Don't make the balls to big because they will expand when frying and also when they are in the sugar syrup)
Make sure that the balls don't have cracks in them. They should be smooth
Once the balls are formed, fry them in a deep dish with a good amount of oil. The flame should be medium to low heat
As soon as you drop the balls in the oil it will come up and float
Now keep turning the balls slowly so that they evenly change colour
Once you get your desired colour, take the Gulab Jamuns out and put them in the Sugar syrup (Sheera). Make sure that the Gulab Jamuns are completely submersed in the sugar syrup. The Sugar syrup (Sheera) should be on low flame.
Let the Gulab Jamun simmer in the Sheera for 7-8 minutes on very low flame. Remember that the Sheera doesn't need to boil
Now switch off the stove and let the Gulab Jamuns sit in the Sheera for about 30 minutes so that it completely absorbs all the sweetness of the Sheera.
You can now serve your Gulab Jamuns either chilled or warm as desired