So, first, heat enough ghee/ Oil in a kadhai.
When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot, the jamuns will burn and remain uncooked from inside. Gently slide the jamuns in the oil.
Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.