firstly, prepare the jamuns by mixing 1 cup milk powder, ¼ cup maida, 1 tsp rava, pinch of baking soda and 1 tsp ghee.
mix well making sure everything is combined.
now add 1 tsp curd, ¼ cup milk (in batches) and start to combine the dough.
grease both hands with some ghee and prepare small balls without any cracks.
deep fry in medium hot oil / ghee.
stir continuously making sure the jamuns gets cooked from all sides.
fry on low flame till you get black / kala jamuns.
now drain over kitchen paper to absorb extra oil.
transfer the fried jamuns into prepared sugar syrup.
cover and rest for 2 hours or till the jamuns absorb sugar syrup well.
after 2 hours, the kala jumun have doubled in size.
drain off the kala jamun from sugar syrup and roll in sugar.
finally, serve dry kala jamun / dry jamun or store in refrigerator for a week.