To prepare cream for the frozen yogurt, first line metal strainer with a muslin cloth. Pour yogurt over the muslin cloth and let water drain out from it.

After few minutes tie muslin cloth into a knot shape and hang over the kitchen sink or any other high point in the kitchen. Place a bowl below the tied yogurt to collect the excess liquid. And let the yogurt stand this way for 3 to 4 hours.

The end result from this process will be thick soft cheese like hung curd. Open the muslin cloth and transfer thick ball of yogurt to a bowl.

Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.

Arrange Jamun in a bowl and sprinkle sugar over it. Let the Jamun sit with sugar for 3 - 4 hours.

Once the Jamun turn soft mash them using your fingers. Discard the seeds and collect the pulp in a separate bowl.

Add condensed milk, hung yogurt, Jamun pulp in a wide mixing bowl.

Using electric hand blender (in this case I used ( KitchenAid 7 Speed Hand Blender )

) whip the mixture to get smooth pouring consistency liquid. If the liquid is still thick add ¼ Cup of heavy cream and then whip again for 10 - 15 minutes. There should not be any lumps in the mixture. Taste for sweetness and adjust it accordingly.

Pour the mixture into a freezer friendly box/metal container or plastic box. And freeze for 4 - 5 hours or till set.

Remove from the freezer about 10-15 minutes before you want to serve the frozen yogurt.