I prefer making it with Fresh khoya rather than milk powder or instant pack/ready mix because it gives softness and tastes best.
Make a soft and smooth dough. If it is hard, add little milk to it.
While making balls, roll it gently until smooth and crack-free.
Fry them in ghee to enhance taste and flavor.
A flavorless oil also works. In this case add 2 tbsp of ghee in oil.
Fry the kala jamun balls in medium-low heat,
continuously stir and flip them to cook them
evenly until even dark red-brown color.
While making sugar syrup, make thin and sticky syrup.
Keep the sugar syrup hot or on sim mode while adding the kala jamun. If the syrup is boiling, kala jamun will break or lose its shape, and if the sugar syrup is cold, then kala jamun will not absorb syrup dry from the center).