Take 1 cup sugar, 3 green cardamom pods, water and drop 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 turn little sticky while stirring occasionally in between. it will take around 8-10 mins over medium flame to reach the required consistency. when sugar syrup is ready, turn off the flame.

Take 1/2 cup milk powder,1 tsp maida and 1/8 tsp baking soda in a wide mouthed bowl. Mix it well a spoon and then add 1tsp ghee.

Mix well. Use your hand to mix it so that ghee mix evenly with milk powder.

Sprinkle 2 tsp milk evenly over mixture and gently mix it.

Add a few more teaspoons of milk and mix lightly the mixture should be soft.

Grease your palms with oil and divide mixture into marble sized small portion

Heat the ghee for deep frying in a deep kadhai or a small pan over medium flame. when oil is medium hot. changing it's colour the oil is medium hot and ready deep frying 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 mins their colour will start turning light golden.

Heat the sugar syrup for 3-4mins and add deep fried jamuns in it. Keep the jamuns in sryup for at least 2 hrs before serving,to allow it to absorb the syrup properly

Gulab jamuns are ready for serving.