Firstly, in a large bowl, take 2 cups of milk powder, ¼ cup of all-purpose flour (maida), ½ tsp of baking powder, and 1 tsp of ghee.

Crumble and mix well, ensuring everything is thoroughly combined.

Now add ½ cup milk and mix using a spatula.

Cover and let rest for 10 minutes, or until the milk is well absorbed.

To prepare a sugar syrup, take 2½ cups of sugar and 1 cup of water.

Also, add a few saffron and boil for 5 minutes.

Do not attain string consistency; make a sticky sugar syrup.

Add ½ tsp cardamom powder and 2 tsp lemon juice. Mix well and keep aside. Lemon juice prevents sugar syrup from crystallising.

After 10 minutes of resting the dough, start preparing small, ball-sized jamuns.

Make sure there are no cracks in the jamun. If there are cracks then there are high chances for jamuns to break while frying.

Deep fry in medium-hot oil or ghee. Frying in ghee gives a good flavour to jamuns.

Stir continuously and fry on a low flame. Fry until the jamuns turn black.

Drain off the excess oil and transfer the jamun into a hot sugar syrup.

Cover and rest for 2 hours, or until the jamuns have absorbed the sugar syrup and doubled in size.

Drain off the Kala Jamun and roll into dessicated coconut.

Finally, enjoy the Dry Jamun Recipe as it is.