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Heat the oil or ghee in a flat-bottomed kadhai until it reaches 250 degrees.
Reduce the heat to a low flame and carefully add the dough balls to the oil, ensuring not to overcrowd the pan.
Once the balls begin to expand and float to the surface, increase the oil temperature to 300 degrees.
Gently stir the oil continuously to promote even cooking and color.
When the gulab jamuns achieve a rich, golden brown color, raise the temperature to 350 degrees for 30 seconds to enhance the color.
Using a slotted spoon, remove the fried balls from the kadhai and let them drain excess oil.
Transfer the hot gulab jamuns directly into the warm sugar syrup in a steel tray.
Allow the gulab jamuns to soak in the syrup for 2 hours at room temperature to ensure they become soft and juicy.
Chill the tray in the refrigerator for 30 minutes to one hour before serving.