Dry Kala Jamun

Heat 1.5 Cup sugar and 1.5 Cup water, stir well until sugar dissolves

Add Saffron and mix well boil for 5 minutes until sugar syrup turns sticky

Add lemon juice cardamom powder mix well switch off

In a bowl, add milk powder Maida semolina baking soda and ghee mix well

Add curd and milk (in batches) until it's forms a soft dough. do not knead else jamuns will be hard

Grease palms with ghee. Make small balls of dough without any cracks

Deep fry in oil or ghee stirring constantly until deep brown

Drain excess oil over tissue paper

Immediately add them to warm sugar syrup. rest aside for 2 hours. jamuns will double in size

Drain the jamuns from sugar syrup and roll over caster sugar

Serve immediately or store in airtight container for a week in refrigerator