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10-12 mins Boil equal parts sugar and water with crushed cardamom pods and saffron strands. Simmer until it becomes slightly sticky (just before reaching a one-string consistency). Stir in rose water at the end and keep it warm. 2 Make the Soft Dough 5 mins Gently mix milk powder (or khoya) with a small amount of all-purpose flour (maida), a pinch of baking powder, and heavy cream or milk. Mix just until it comes together. Over-kneading develops gluten, making the jamuns dense and rubbery.Roll Into Smooth Balls 5 mins Divide the dough and roll into tiny, bite-sized balls. The absolute key here is to ensure they are completely smooth and crack-free. Any tiny crack will split wide open when fried. 4 Slow-Fry to Golden Perfection 8-10 mins Fry the balls in ghee or oil over low heat. They will initially sink, then float and expand. Keep rotating the oil around them so they brown uniformly into a rich, dark golden hue.The Soak Minimum 2 hours Remove the jamuns from the oil and drop them straight into the warm syrup. If the syrup is too hot, the jamuns will collapse and wrinkle; if it is cold, they won't absorb the sweetness. Let them rest for at least 2 hours to double in size.The Secret Pro-Tip: Always test-fry just one ball first. If it breaks apart in the oil, the dough needs a teaspoon more flour. If it stays rock hard and doesn't expand, the dough is too dry—add a few drops of milk.