Add the eggs and water slowly. Mix well to combine until a uniform dough is formed. Roll the dough into 1” round balls and fry at 350°F until golden brown.
Place in a high-walled baking dish and soak in the cardamom simple syrup.
Soak the gulab jamun for at least 8 hours, preferably overnight, in the refrigerator.
Serve cold.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/aloo-gulab-jamun/