Melt the butter in a pan. Now, turn the flame off and let it cool for 2 minutes.

To the pan, add the milk powder and milk and mix. Now, turn on the flame. On a very low flame, gently keep on mixing till the mixture starts leaving the pan. Turn off the flame and let it cool.

To the above mixture add wheat flour, baking powder and knead well till you see no lumps. Add milk (if needed) little by little to knead. The dough should be soft and sticky but should be able to bind together to form balls. (Baking powder brings extra softness to the gulab jamun. But do not add a lot. Adding more than the quantity mentioned will cause breaking of the gulab jamuns while frying.)

Start preparing the balls. Don’t press hard while making the balls else the gulab jamun will become dense. The balls shouldn’t have cracks otherwise they will break open while frying.

Take a pot and to it add sugar and water. Also, add the cardamom and boil till you reach the right(sticky) consistency. Stop the flame so that the syrup cools down. The syrup should be hot and not boiling while you soak the gulab jamun.(You reach the right consistency of the syrup, when you take the syrup between your fingers and you feel it sticky somewhat like honey. It should not be watery or form strings.)

Heat oil and fry the balls on low flame. Fry till it reaches a golden colour. Gently flip them to fry the other side else they will break.

Take the jamuns out and put them in the syrup immediately. Let them soak for a few hours.