Combine all the ingredients for the Gulab Jamuns in a big bowl and rub the mixture with your fingertips till it starts resembling breadcrumbs. Knead it well for a few minutes till the resulting dough is smooth. Cover and leave aside for 30 minutes to cure.

Meanwhile combine sugar and water in a saucepan and simmer, stirring ocassionally for a few minutes on medium heat. Bring to a boil, remove from heat when the mixture has become thick and syrupy. Stir in rosewater and keep aside.

Divide the dough into 30 portions and shape them into balls with the palms of your hand. Make sure there are no cracks in the balls by smoothing out the surface with your fingertips. Heat oil in a fryer or deep wok/saucepan. When it starts smoking, reduce heat, wait a minute and then fry the balls on reduced heat, turning them constantly so they brown evenly. Transfer the fried gulab jamuns to the bowl of syrup and make sure they are well covered with syrup. They will swell a bit and become soft with the syrup after a few minutes. Enjoy hot or cold.