Soft, melt-in-mouth with sugar syrup.
Dissolve sugar in water, add cardamom and simmer 5 minutes until slightly sticky. Stir in rose water and keep warm.
Combine khoya, maida and baking soda. Add a few drops of milk and knead into a smooth, soft dough. Rest 10 minutes.
Roll into smooth, crack-free balls the size of a small lime — they will double in size.
Heat ghee on low. Slide in jamuns and fry, gently swirling the pan, until deep golden brown all over. Drop straight into warm syrup.
Spongy cottage cheese balls in sugar syrup.
