In a mixing bowl, crumble the khoya until it’s smooth and free from lumps.

Gradually add all-purpose flour and baking powder to the khoya.

Mix in a spoonful of ghee for added richness.

Slowly pour in milk and knead the mixture until it forms a soft dough.

Take small portions of the dough and roll them into smooth balls, ensuring they’re crack-free.

Heat ghee in a deep pan for frying.

Fry the Jamuns on low heat, allowing them to cook evenly and acquire a golden hue.

In another pan, combine sugar and water.

Add cardamom pods and saffron strands to infuse the syrup with fragrance and color.

Simmer the syrup until it reaches a sticky consistency.

Gently drop the fried Jamuns into the warm syrup.

Let the Jamuns soak for a few hours, allowing them to absorb the sweetness and aroma.

Once the Jamuns are well soaked, they’ll expand and become irresistibly soft.

Plate them in a serving dish and pour a spoonful of syrup over them.

For an added tropical twist, you can sprinkle toasted coconut flakes on top.