Peel off nendra banana and chop it in to thin circular slices.

Heat ghee in a small seasoning pan and deep fry the banana slices till they turn intensely brown in color. Fry batch-wise 2 or 3 at a time and drain excess ghee on kitchen tissue paper.

Next add sugar and l/8 cup water in a pan, heat it up. Sugar dissolves completely and the syrup becomes thick after few minutes. Switch off flame. Add saffron strands now if adding. Soak deep fried banana slices in sugar syrup for about 2 hours.

Soft and sweet nendra banana jamun is ready to serve.

Do not use over ripe bananas. You need to select the one that is ripe but firm.

Deep frying in ghee gives nice flavor to jamun. But if you are calorie conscious, then you can fry in oil too or try shallow frying them in less ghee.

Once soaked in sugar syrup, give enough resting time so that banana absorbs sugar and becomes soft.

You can add cardamom powder also to the sugar syrup.