I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to prepare them the night before.
I have read many recipes and they all recommend a minimum soaking time but I have not found one that addresses preparing them ahead of time, or suggests soaking overnight.
Would there by any negative effect if I soaked them in the syrup all night, refrigerated, and then let them warm up to room temperature before serving the next day? Or even multiple days later/indefinitely? I'm not worried about spoilage and I assume any change in texture of the syrup will be reversed as it warms but I'm a little concerned that the texture of the jamuns will change, that they might get too soft or perhaps fall apart.