In a pan, add Butter or Ghee and Milk powder. Roast it by continuously stirring on a low heat. After about 4 minutes of stirring, when there is a slight colour change, add milk.

Do not add all, add little at a time and keep mixing. As soon as it starts forming a mass and leaves the sides of the pan, switch off the heat. Let it cool down before proceeding further.

To this cooled mawa/khoya, add all purpose flour, baking soda and knead into a smooth dough. Use milk as needed. Use of milk depends upon the quality of the milk powder used. Add little at a time.

Now keep oil for frying on a low heat. Let it heat up. Meanwhile keep water and sugar added to a pot on heat for making sugar syrup. Add cardamom powder and lemon juice to it and keep heating.

There is no need of any string consistency here. See to it that the syrup gets little sticky. That's it. It should be warm until all the Jamuns are fried. Otherwise reheat it before adding them because the syrup should be warm when you add them. This will allow them to soak the syrup well and the end result will be juicy Kala Jamuns that just melts in mouth.

Make small balls about 18 to 20 and deep fry in hot oil on a low heat turning them very carefully. Patience is required here. Do not hurry at all. As they are fried, add them to the syrup. After all are added, leave it aside for 5-6 hours so that they soak up the syrup really well.