In a large bowl add milk powder, maida, baking powder and give it slight mix

Add 1 teaspoon of ghee, 2 to 3 tablespoon of milk and mix well and form the dough. Do not knead the dough too much. Cover it and rest the dough for 15 mins

To prepare the sugar syrup add one cup each of water, sugar, Elaichi and kesar and give it a boil for 5 to 7 mins. Don’t make the syrup sticky. Cover the syrup and keep it aside

Heat oil or ghee for frying of the kala jamun, start preparing ball sized jamuns. Make sure you there are no cracks or else the jamun will break

First test one small ball of jamun for frying and then slowing fry big size jamuns

Ensure the oil or the ghee is hot which will give nice dark brown colour to the jamuns. Ghee always gives rich taste to the Jamuns.

Fry on low flame till it becomes nice dark brown and put it in hot sugar syrup. Cover it and rest for an hour it will increase in size. Then put it in refrigerator to make it chill

Serve it in a chill kala jamun in a plate with some sugar syrup and enjoy the festival of colours