I prepared the Gulab jamuns few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge?
One way is to boil it daily, but that'll consume a lot of gas. So, any other way out?
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Sugar is a natural preservative and provided you store it in a dark, dry, cool place it should keep for a long time. You should store it in a sterilised glass jar or bottle.
To sterilise, place the empty, open jar in a pan of cold water and bring to the boil, boiling for ten minutes. Remove, pour in the syrup, then place the lid on and return to the boiling water for another ten minutes. Dry with a clean towel and store.
Make sure that the syrup is concentrated enough, and store it with a reasonable airtight seal so that it doesn't attract moisture from the atmosphere.
I've got around 1.5 litres of syrup that I've used to pull moisture from apple pieces that I was candying, boiled to 110C (a strength just before it will start crystallising at room temperature) and in a demijohn with screw cap. From experience, I'd expect it to last for at least several months: degradation if stored in the light will be more of a problem than bacteria.
There's a long tradition of dressing wounds with honey, which has a natural antiseptic effect due to its tendency to pull moisture out of bacteria etc. An adequately-strong syrup will tend to sterilise glassware, not the other way round.
Some months later: the syrup was boiled up in November or perhaps October, and now- late June the following year- is beginning to look a bit scummy and bubbly. So it's certainly lasted more than six months without cooling or the use of a preservative, and probably would have lasted longer if I'd brought it up to boiling on occasion to get rid of any moisture or microorganisms that had got in when I was dispensing some.