Crumble the mawa (khoya)with hand or use a grater, I have used store-bought mawa here.

Add sifted all-purpose flour (maida), 1/4th tsp baking soda in it.

Mix it gently and knead all the above ingredients together to form a soft dough.

If you feel the dough is a little hard add very little milk.

Otherwise, the moisture in the mawa will be sufficient to form a soft dough.

Divide the dough, grease your hands with little ghee and make into small and even-sized balls.

Make sure there are no cracks in the balls, or else they may crack while frying.

Soak saffron strand in 1 tsp hot milk for 3-5 minutes till it releases its color.

Heat a wide-open pan and add 2 1/2 cups of water and 2 cups sugar in it. Let the sugar melt in the water.

Once it melts and starts boiling, add cardamom powder and saffron strands in it.

Let the syrup boil till 8-10 minutes on a medium flame till the sugar syrup becomes thick and sticky.

Switch off the flame and cover the lid of the pan and keep it aside.

Heat ghee in a pan on a medium flame, once it's hot just put a small part of the dough in the ghee to check if the ghee has reached the exact temperature to fry the Jamuns.

The trick is if the dough comes upward it means the ghee is hot enough to fry.

Fry the Jamuns in small batches on a medium to low flame.

It will take 5-6 minutes for one batch to fry.

Do not fry them on a high flame as they will be hard from inside.

Be patient and fry all the balls on a medium to low flame till the balls are even and golden brown in color.

Drain and transfer them on a kitchen napkin. Let them cool a bit before adding them into the syrup.

Now add the Jamuns in the warm sugar syrup and soak for an hour till they are soft and increase in size.

If you add in hot syrup, the Jamuns will shrink and will turn harder.  So, prepare the sugar syrup before frying the Jamuns so that it warms up a bit.