Step-by-Step Instructions

1. 1.Prepare Khoya/Mawa

   Add 2 cups of milk powder to a heat-proof bowl. Gradually add 2/3 cup of heavy cream and combine well until a thick mixture forms. Place the bowl in an Instant Pot with water at the bottom. Cook on high pressure mode for 6 minutes. Let the pressure release naturally. Once cooked, mix the khoya well and let it cool down completely.

2. 2.Prepare Sugar Syrup

   In a separate pot, mix 2 1/2 cups of water, 1/4 teaspoon of saffron, and 1/4 teaspoon of lemon juice. Add 2 1/2 cups of sugar. Bring the mixture to a boil. Cook on high pressure for 5 minutes and let the pressure release naturally. Keep the sugar syrup warm.

3. 3.Prepare Jamun Dough

   On a clean plate, knead the prepared khoya for 5-10 minutes until it becomes smooth and pliable. Add 1/4 teaspoon of baking soda. In a separate small bowl, mix 2 tablespoons of fine semolina, 3 tablespoons of all-purpose flour, and 3 tablespoons of milk to form a paste. Add this paste to the khoya mixture. Continue to knead until you get a smooth, crack-free dough.

4. 4.Form the Jamuns

   Divide the dough into about 25-30 equal portions. Take one portion, flatten it slightly, and stuff it with chopped cashews and pistachios. Gently close the dough around the nuts. Lightly roll each dough ball between your palms without pressing too hard to form smooth, crack-free jamuns.

5. 5.Fry the Jamuns

   Heat ghee or oil in a deep pan on low-medium heat. Carefully add the jamuns to the hot oil, ensuring not to overcrowd the pan. Fry the jamuns on low heat, turning them occasionally, until they are deep dark brown in color. This slow frying ensures they cook through and develop the characteristic dark color of Kala Jamuns.

6. 6.Soak and Serve

   Once fried, immediately transfer the hot jamuns into the warm sugar syrup. Let them soak in the syrup for 1-2 hours. The jamuns will double in size as they absorb the syrup. Serve warm, garnished with additional chopped nuts if desired.