Boil milk in a pot. Add 1/4 th cup of warm milk to milk powder. Make a lump-free slurry and add it to the boiling milk. Add sugar and boil milk in medium flame till reduced to half. Make a slurry of 1 tsp cornflour and add to the kheer. Stir so that milk doesn't burn underneath. Add a pinch of salt and cardamom powder. This increases flavor of kheer. Give it a boil till the milk is dense. Set aside to cool.

Boil sugar and 2 cups water in a wok. Boil for 6-8 minutes till sugar is dissolved and partially reduced. Add cardamom powder and set aside to cool. Soak semolina for 10 minutes with 2 tbsp water. Boil the potatoes. Peel, cube, and mash till there are no lumps.Mix semolina and the rest of the ingredients. Add all-purpose flour as needed. Add a tsp of ghee and form into a dough. The dough should be smooth and lump free.No water is to be added.

Apply ghee in both hands to prevent the sticking of the dough. Make about 20 small balls out of the dough. Heat oil in a pan and deep fry the balls on medium heat until golden brown.

Once all the balls are fried, dip them in the warm sugar syrup. Give the gulab jamun balls a standing time of 1 hour for the syrup to soak. They will increase in size after soaking and syrup will also get absorbed to some extent.