Make syrup by adding juice, sugar and zest into a small saucepan and reduce to a syrup
Place all ingredients for gulab jamun in a ball and knead until smooth. Coat your hands with a little oil and roll into 3 cm balls and fry in oil at 160 degrees, spinning continuously until golden the entire way around.
Immediately place gulab jamun into the syrup whilst hot and allow to soak up the syrup for 3 hours. Serve warm or at room temperature with all the toppings.