Take 1/2 cup milk powder, 2 tablespoon maida, and 1/8 teaspoon baking soda in a wide bowl
Mix it well with your hands and make sure all the dry ingredients are combined well
Add milk, ghee, and curd and mix gently
Avoid adding more milk. If required add few drops (I just added the mentioned quantity). Initially, the mixture might look slightly sticky. Do not over mix or knead the mixture, just lightly mix it. Overly mixed Jamun turns dense will not soak well in sugar syrup
Cover the dough with a damp cloth and rest till we make the sugar syrup
In a deep vessel take 1 cup of sugar, 1/2 teaspoon of cardamom powder, and 1 cup of water and mix well
Turn on the stove to medium flame and cook for 7-9 minutes until the sugar syrup boils well. Sugar syrup turns slightly sticky. Turn off the stove before one string consistency
Turn off the stove and move aside the pan
Grease your palm with oil or ghee (I used ghee) and pinch a small portion of the dough
Gently Roll into a crack-free ball. If you feel the dough cracks add few drops of milk and gently knead (I didn’t add milk)
Always make smaller size ball as the Jamun doubles its size after deep frying and soaking in sugar syrup
After rolling all the Jamun cover it with a damp cloth
In a wide deep vessel add oil or ghee and heat the oil on medium flame
When the oil is medium hot, pinch a small portion of the dough and drop it into the hot oil, if it starts floating upward immediately without changing its color the oil is at the right temperature and ready for deep frying.
Slowly drop 4-5 Jamun or according to the size of a pan from sides of a pan
Jamun starts floating without changing color
Carefully flip and cook evenly
Cook till the Jamuns are deep-fried and turn into golden brown
Transfer them to an oil filter to absorb excess oil
Maintain the oil temperature throughout the frying process by adjusting the flame between low- medium for even cooking
As we fry the remaining batches turn on the sugar syrup to the lowest flame and let it get warm. Make sure sugar syrup is not boiling
After sugar syrup turns warm and add the deep-fried Jamun into the syrup and let it soak
Gently add the syrup over all the Jamun to make sure all the Jamun are well soaked
Add rose essence and mix gently
Soak for at least 4 hours. After the Jamun is well soaked it will increase its size. Serve it with carrot halwa or vanilla ice cream,