Firstly, in a large non-stick vessel take 1 tbsp ghee and add ¾ cup milk.

Stir well making sure ghee and milk are combined well.

Now add 1 cup full cream milk powder.

Keeping the flame on low, stir continuously.the mixture starts to thicken.

After few minutes, the mixture starts to separate from pan.keep mixing until it forms a lump.

Finally, instant khoya is ready. allow it to cool completely.

Once the khova is cooled completely, take the instant khova and crumble well.

Add maida, pinch of baking powder and combine with khoya.

Add 3 tbsp of warm milk mix gently and make a soft dough without kneading hard. Firm a soft dough adding milk if required. keep aside and rest for 10 minutes.

For sugar syrup

Firstly, in a vessel take of sugar.

Also add 3 pods cardamom.

Stir and dissolve sugar in 2 cup water.

Boil the sugar syrup for 3-4 minutes or until the syrup turns sticky consistency.

Sugar syrup is ready, cover and keep aside.

Now prepare gulab jamun take a small ball make sure there are no cracks on balls. else there are chances for jamun to break while frying.

Heat the ghee on medium flame and when the ghee is moderately hot, fry the jamuns

Fry the balls on low flame stirring in between fry until the balls turn golden brown for 12-15 minutes.

Allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.

Cover the lid and rest for 2 hours.

Finally, the gulab jamun has doubled in size. serve warm with ice cream or cold.