This is a from the scratch recipe – So please follow all steps correctly
For the Jamun:
Preparing the Jamuns
Sift the maida and the milk powder and the baking soda – The milk powder can be knotty – break them down as much as possible and discard the rest
Put mixture in a food processor/ blender and knead slowly adding the heavy cream until you get pizza dough/ chappati atta consistency
Keep closed for 45 minutes
Make large marble sized balls (see picture below) and keep ready
Get the oil going in a shallow pan – not out regular deep frying pan! Pour just enough oil you think will cover the jamun balls.
Next, mix the water and sugar and let it boil until it starts getting slightly sticky – On a gas stove, this takes about 4-5 minutes only –
Start frying the jamuns – if they have been rolled to perfect rounds, chances are they will favor one side and not want to be turned around – which is when you have to gently turn and hold them down so both sides get cooked. When they are a dark golden brown (see pic below) remove, drain and drop hot into the syrup all it to soak.
Secret tip for the syrup:
Take a little before the required consistency because as it cools it tends to thicken
Secret Tip for the Jamun:
Keep the heat at medium-low so it will allow the jamuns to cook from the inside to the outside – Or else the outside will brown while the inside remains uncooked.
Keep a paper-toweled colander to drop the fried jamuns into for a minute to drain the excess oil before dropping them into the syrup.