Combine by adding water little by little and make a smooth dough. Use finger tips and do not apply pressure and make tight dough. I used my slicone spatula.

The dough can be slightly sticky, not crumbly.

Keep aside for 10 to 15 minutes as instructed by the package. Keep covered.

It should come to sticky consistency, do not make too thick or too thin. Just before switching off, add powdered cardamom or rose water and mix well.

Switch off the stove, keep aside.

Now, knead the dough again to smooth it. Grease your hands with ghee. Gently roll into equal size smooth balls. Grease once in a while to avoid sticking.

Heat ghee/ oil to medium heat. It should not smoke at any point. Test by adding a pinch of dough in ghee/ oil. It should rise immediately. Add rolled jamun balls in batches. Keep stirring for even color as it fries.

Patiently cook until deep red in colour.

Drain over paper towel. Continue with next batch. Repeat the same.

The syrup should be hot but not boiling. So maintain the temperature.

If both are too hot, it breaks and gets dissolved in the syrup. Give overnight soaking time if possible. Or minimum 3-4 hours.

After that, it will absorb the syrup and gets soft. Size will also be bigger.

In between mix gently without breaking.

You can garnish with pistachios if you like.