Make the Syrup

In a pan, mix sugar, water, cardamom. Bring to a boil.

Simmer for 8–10 minutes till slightly sticky (not one-string). Add rose water/saffron. Keep warm.

Prepare the Dough

In a bowl, mix milk powder, maida, soda, and ghee. Add milk little by little to make a soft, smooth dough. Don’t over-knead.

Shape the Jamuns

Make small, crack-free balls. Keep them covered so they don’t dry out.

Fry Low and Slow

Heat oil/ghee on low flame. Fry the balls gently, stirring often, till golden brown all over. This takes time — let them cook through.

Soak ' Serve

Drop hot jamuns into warm syrup. Let them soak for at least 1–2 hours.

Serve warm, at room temp, or slightly chilled.