Procure gulab jamuns (homemade or store-bought), dairy milk chocolate bars, cream, and some nuts for garnishing. Have all the ingredients ready to work quickly.
Chop up the chocolate and melt it along with a splash of cream over very low heat. Stir until silky and glossy-smooth — never overheat.
Squeeze excess syrup gently off the gulab jamuns to prevent them becoming soggy once coated. Have them ready on a plate with parchment paper ready.
With a fork or skewer, coat each gulab jamun with the melted chocolate. Allow excess chocolate to drip off before putting it back on the plate.
Sprinkle edible flowers or crushed nuts over the top when the chocolate is still soft. Refrigerate for 20 minutes until the coating hardens.