Take a bowl, put in the khoya and mash it finely. Add maida, cooking soda and mix lightly.
Then add in the flour and cooking soda and give it a good stir.
Next, make small sized balls ensuring that the surface is smooth and without cracks.
Remember that you must not apply much pressure while rolling.
Take a pan, pour in the water and sugar, on a medium heat let this mixture boil for 10 to 12 minutes.
Note that you should keep stirring the syrup within this time period every 1-2 minutes.
Next, add cardamom powder into the syrup and give it a good stir. Once the syrup starts to turn sticky, switch off the stove and keep it aside.
Take a kadai/pan and heat oil on a medium heat to deep fry the balls. Once the oil is hot, deep fry these balls in batches.
Lower the flame and cook till the jamuns turn dark golden brown in colour.
Once cooked, place the jamuns on paper towels to drain the excess amount of oil.
After the jamuns have been drained, instantly add them into the warm sugar syrup. Finally add rose water.
Cover with a lid and store aside for 1-2 hours so that the syrup gets completely absorbed into the jamuns.