Skilletlicker, these are a dessert. Think very dense, cakey, well browned doughnut holes served warm with a sweet syrup.
Clive, it really isn't practical for the home cook, but I'm a big fan of khoya (milk reduced to a semi-solid) based jamuns. If I were making them myself, I might veer more towards reducing milk as much as possible without spending too much time on it and using some well mashed paneer. For me, paneer is critical to great jamuns.
And, yes, I've never had a gulab jamon that didn't have a syrup flavored with cardamom. A jamon without cardamom would be, imo, a little like a chocolate chip cookie without chocolate chips.
She also doesn't specify what type of fat to use for frying. Ideally, you'd want to use ghee. If not ghee, then maybe peanut oil or a healthy form of shortening such as palm oil. Coconut oil might also work.
P.S. I just re-read the recipe. Little pancakes?! That's complete and utter jamun sacrilege if you ask me
Gulab jamuns have to be balls. I've taken license in the past with meatballs (meat pancakes fry a little easier and meat cubes can be baked up meatloaf style and diced quite easily), but when it comes to jamuns... those babies have to be round. I'm putting my foot down