First of all soak the suji in milk for 30 minutes.
Put dry milk powder, baking powder, ghee, ilachi seeds crushed in a mixing bowl, do it like bread crumbs.
Now start mixing the dry ingredients with wet ones to form a sticky dough, don't worry, it will b settled down.
In the mean while prepare one tar consistency sheera by adding milk to remove the extra impurities, sieve the sheera, now put Illachi seeds, it should b warm.
Put oil in the karahi, put the flame very low medium.

Form the balls.
Now make the balls by pressing in the palms, then make round and cracked free.
Now put your finger in the oil, if u can bear the temperature, that's the right temperature for the gulab jaman.
Little little bubbles will arise, soon gulab jaman will start floating at the oil surface, sometimes it sticks to the bottom if karahi isn't very clean, then slightly push with the spoon, all will come up.

Now do the flame medium, start rotating the balls with the back side of the spider

Web spoon for getting equivalent colour.
When light golden on colour, do the flame bit high to get dark colour.
Remove from the oil, put in warm sheera. Start moving the saucepan all around while holding the edges.
Cover the lid, put on heat, just for 1 minute, shake the saucepan, occasionally.
Now arrange the gulab jaman in a glass dish, sprinkle pistachio on top, put silver paper.
Just enjoy the spongy, full of sheera, smooth texture eggless gulab jamuns.

You can add khoya in the middle of balls like you see in the above picture