• Use only full fat milk cream, other wise jamun is not going to rise or soft.
• You can skip the kewra or rose water if you don’t have.
• Keep sugar syrup warm, add jamun only in warm syrup.
• Adding lemon juice is avoid syrup to be crystallizing.
• While making balls make sure there is not any crack on the ball surface, otherwise it can spoil or become hard while frying the jamun.