Peel the skin of the mango and chop into small pieces. Puree the mango in a blender. In a pan, cook the mango puree for 5-7 minutes on medium heat, continuously stirring. Remove from flame and keep aside to cool. In a bowl, mix the milk powder, butter, maida, & baking powder. Add the mango pulp little by little and knead it into a smooth dough.

Add 2 tsp of milk if required to knead the dough. Cover with a cling wrap & keep it aside for 10 mins. Take lemon-sized portions of the dough and make small oval shaped balls without cracks. Heat oil in a deep frying pan & fry the balls in medium until golden brown. Drain them on a paper towel. Repeat the process with the remaining balls.

Boil water in a saucepan. Add sugar and crushed cardamon pods. Allow it to boil until the sugar has completely dissolved and the syrup reaches the desired consistency – neither too thin nor too thick. Once all the jamuns are fried, gently drop them into the sugar syrup, and simmer for 5 mins so that the jamuns become soft. Remove from flame and let them soak in the hot syrup for 4-5 hours. Serve warm or chilled with mango ice cream.