Add 2 cups water and 1.5 cups sugar in a bowl. Boil it in low flame to make the sugar syrup. Let the sugar dissolve completely and the syrup thicken. No need to make one string consistency. Just simple sugar syrup that is a bit thick will do. Once the syrup is ready switch off the stove,add edible camphor and cardamom powder. Mi well and set aside. We need to prepare this before we fry the jamuns so that the syrup will be moderately hot when we add the fried jamuns.

Take milk powder,maida,salt,soda in a mixing bowl. Mix well to get rid of any lumps.

Add ghee and curd to the flour mixture and mix well. Add water little by little and knead to a smooth and soft dough. The dough should be very smooth and non sticky. You can sprinkle maida if needed while kneading. Rest the dough for 10 minutes.

Now take 1/4 portion of the dough and add 1 teaspoon sugar,1/4 teaspoon cardamom powder and 1-2 drops of green food color.

Knead well and make 16 equal sized small balls.

Take the remaining 3/4 portion of the dough and make 16 equal sized balls.

Take one big ball and flatten it,keep the green colored ball as shown in the picture. Close with big ball and shape like finger. repeat the same with all the 16 portions.

Heat oil for deep frying.Once the oil is hot,keep the flame at low. Deep the fingers in batches till golden brown. Remove to a kitchen towel.

Once you have finished frying all the fingers keep the flame in medium and re fry the fingers,this time you will see the sugar caramelizing ad the jamuns will turn almost black in color-kala jamuns :). Fry all the jamuns and remove to a kitchen towel. Give 2 minutes standing time.

Gently add he fried jamuns to the prepared sugar syrup. Let the jamuns soak the syrup for good 4 hours before serving. Serve kala jamuns at room temperature or chilled with almond slivers.