In a large mixing bowl, add khoya with maida, sooji and baking powder and gently knead to form a soft dough. Do not knead heavily, just gather the mix together and form a lump, cover it with a muslin cloth and keep aside to rest for 10 mins.

Heat sufficient oil in a wok for deep frying. Meanwhile prepare the balls. Grease your hands lightly with ghee and pinch a small lemon sized ball from the dough mix.

Now gently roll the ball between both you palm and keep aside in a tray. Similarly make many more balls from the dough mix and line them on a tray.

How to Fry Khoya Balls : As soon as the oil is medium hot, lower the flames to medium heat and drop in the khoya balls in equal batches.

Simmer the gas and allow the let the balls fry from all sides till they turn almost black in color.

Transfer the fried balls on a kitchen napkin and fry the other batches.

How to make Sugar Syrup : While the khoya balls are frying let us make the sugar syrup. For that take a pan and add water and sugar and allow it to boil.

Now add saffron, rose water and cardamom powder and let the sugar cook with water till it acquires one string consistency.

Turn off the gas and drop the fried balls in the syrup and let them rest for sometime so that the syrup gets inside the balls nicely.

Kala jamun is ready to serve. You can ether serve it hot or can also refrigerate it before serving. Garnish the kala jamun with some desiccated coconut and you can also use edible silver leaf if required.