1. Combine sugar and water in a saucepan over medium heat. Stir until dissolved. Once boiling, add crushed cardamom, saffron (optional), and lemon juice. Simmer for 5–7 minutes until one-string consistency is reached. Remove from heat, add rose water, and set aside to cool slightly.

2. Crumble khoya until smooth. Add flour, baking soda, cardamom powder, and mix. Add ghee, then gradually mix in milk to form a soft, smooth dough. It should be pliable—not sticky or dry.

3. Divide dough into small equal portions and roll into smooth, crack-free balls. Cover with a damp cloth to keep them moist while frying.

4. Heat oil or ghee on low-medium heat. Test temperature with a tiny dough piece—it should rise slowly. Fry 4–5 jamuns at a time, stirring gently until golden brown and evenly cooked.

5. Transfer fried jamuns directly into warm sugar syrup. Let them soak for at least 2 hours or overnight until fully absorbed and soft.

6. Serve warm or at room temperature. Garnish with chopped pistachios or saffron strands for a rich finish.