For gulabjamun-- take a large bowl, mix together grated khoya, maida, cardamom powder and baking powder. Add melted ghee to the bowl. Use your fingers to mix ghee with the khoya and maida.

Start adding warm milk, little by little until it all comes together as a dough. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.
Take another pan add sugar, water, cardamom powder, rose water and kewra essence.

Now give a knead to the dough. Make a small ball out of it. no any cracks.Repeat with the remaining dough.

Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.
Heat oil in kadai on medium heat. Heat oil on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.

Once they are dark brown in colour, remove them from the oil.Drop the gulab jamuns in warm (not hot & not cold) sugar syrup. Let it soak the syrup for at least 30 minutes. Your gulabjamun is ready.

For rabari--Heat milk in a heavy b pan and reduce the flame when it starts to boil. Cook over low flame till little thick, stirring and scraping the sides occasionally, for about 30 minutes.

Add sugar, cardamom powder, and dryfruits powder and cook for another 5 minutes, stirring occasionally. Then remove from flame. Let it cool for some time. Now cool it in the refrigerator for 2 – 3 hours.

Remove the gulab jamuns from the sugar syrup and serve it to the cooled rabri.