to a boil in a small pot over high, stirring occasionally to dissolve sugar. Boil, undisturbed, until mixture forms a very thin syrup, about 10 minutes. Add chenna balls, 1 at a time, to syrup.

3. For the syrup, add sugar and water in pot and put it on slow fire till it turns in a semi thick sugar syrup. Immediately transfer the fried gulab jamuns into the hot sugar syrup. Keep them soaked ...