First we knead the soft and smooth dough then add sooji for binding again knead little and keep aside

Mean while we make small balls from the dough, there should no lumps,and then drop to kadai for deep fry

Once starts to have tiny golden spots, on roatating them in ghee so that jamun are evenly browned,immediately drain ghee and drop in hot sugar syrup,heating helps the jamun to absorb the syrup ready to serve