Add sugar and water in a deep bottomed pan and let it boil to make sugar Syrup of one storing consistency.

Add cardemon powder and check the consistency of syrup with your finger tips.Remove the flame and add lemon juice.keep the pan aside.

Now add khoya, flour, cardemon powder,baking powder and milk powder in a bowl and mix them well.Add kewra essence.

Knead a soft crack free dough by gradually adding milk if the dough remains dry, spongy and fluffy.

Devide the dough into 24 parts and roll into balls between your hand palms.Add ghee to the pan and heat up.When the heat is adequate check with a piece of dough.

Deep fry all the balls in a low flame till it remains golden brown with continuous shaking so that Jamun gets the colour from all sides of it.

First check it with a small piece of dough and then fry a bigger batch of jamuns.

After frying the Jamun,let it cool 80%. Then soak the gulab Jamun in syrup for around 7-8 hours or overnight to get it's authentic taste.

Gulab Jamun is ready to serve.