Sieve in of milk powder, maida and 1 teaspoon baking soda and mix them well.

Add ghee/clarified butter to it and mix well.

Now in a separate bowl mix dahi/curd with milk well and add to the maida- Milk powder mixture. Mix and knead well. There should be no cracks.

If required add more dahi milk mixture. Grease your palms with ghee and make small balls out of it. Keep aside.

In a wok add cup of sugar and of water and let them boil. Add a pinch of elaichi powder or drop two elaichis whacked. Add a drop of lemon squeeze to avoid solidifying of the chasni. As you see tar like consistency forming switch the gas off.

In a nonstick pan add oil or ghee and fry the gulab jamun balls on a low flame. They need to deep fried. After the perfect colour comes drop them one by one on the chasni you have prepared and keep them for setting for minimum two hours.

Serve hot with chopped nuts and raisins.