Prepare the sugar syrup by combining sugar and water in a saucepan over medium heat. Boil until the sugar dissolves and the syrup reaches a one-string consistency.

Set the sugar syrup aside.

In a large bowl, combine crumbled khoya, grated paneer, milk powder, cardamom powder, and powdered sugar.

Mix the ingredients well.

Gradually add all-purpose flour (maida) to the mixture and knead into a smooth, stiff dough.

Shape the dough into small, lemon-sized balls.

Heat ghee in a pan.

Once the ghee is hot, gently drop a batch of jamun balls into the hot ghee.

Fry the jamun balls until they turn golden brown, stirring frequently to ensure even cooking and prevent burning.

Remove the fried jamun balls and place them in the prepared sugar syrup.

Toss the jamun balls in the syrup to coat them evenly.

Allow the jamun balls to soak in the syrup for a few minutes.

Remove the soaked jamun balls from the syrup and place them on a plate.

Spread desiccated coconut on a separate plate.

Roll each jamun ball in the desiccated coconut until it is fully coated.

Repeat the coating process for the remaining jamun balls.

Serve the Dry Jamun as a sweet treat.