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 its 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
