Take 1-cup sugar, 3 green cardamom pods, 1½ cups water and 1-2 drops of lemon juice in a deep pot or pan. Lemon juice is added to prevent syrup from solidifying when it cools.

Heat it over medium flame and cook until it reaches 1/2 string consistency or turns little sticky while stirring occasionally in between. It will take around 8-10 minutes over medium flame to reach the required consistency. When sugar syrup is ready, turn off the flame.

Take 1/2 cup milk powder, 1 tablespoon maida and 1/8 teaspoon baking soda in a wide mouthed bowl.Mix it well with a spoon and then add 1-tablespoon ghee.Mix well. Use your hand to mix it so that ghee mix evenly with milk powder.Sprinkle 2 tablespoons milk evenly over mixture and gently mix it.

Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). Take each portion and make a round shaped crack free ball from it.Heat the ghee or oil for deep frying in a deep kadai.Slowly drop 3-4 balls (according to the size of a kadai) from sides of a kadai and reduce the flame to low.

Stir gently with a slotted spoon and deep fry over low flame. Within 2-3 minutes their colour will start to turn light golden.

Heat the sugar syrup for 3-4 minutes and add deep fried jamuns in it. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed. Jamuns are ready for serving at this time.