1. In a mixing bowl, take 1 1 /4 cup of milk powder (Nestle), 1/4 cup of all-purpose flour, 1/2 tsp baking powder, 2 1/2 Tbsp butter (room temperature), 4 + 1 Tbsp milk (if needed). Mix everything gently to make a smooth dough. Do not knead it. 

2. Do not let the dough sit for a long time. Make 15 small balls and set them aside.

3. Heat oil in a pan on low to medium heat and fry the jamuns for 8 minutes. Do not fry it at a high setting (it will cook outside fast and not inside) or a low setting ( Jamun cracks and becomes soggy).

4. Drain the fried Jamun balls on a paper towel. 

5. In a 5-quart pan, take 2 1/2 cups of water and set it to boil on a very high flame. Add 3/4th cup of sugar. Sugar dissolves in 5 minutes. Add 5 to 6 peeled cardamom pods to the water and boil for another 10 minutes.

6. Drain the sugar syrup to a different pot to ensure that the cardamom is not leftover in the sugar syrup.

7. The sugar syrup must be sticky consistency to soak the Jamun ideally. Do not overboil it to get to the stringy texture. When the sugar syrup becomes too thick and wiry, Jamun will not absorb the syrup. Do not wait for the sugar syrup to cool down to add Jamun. Add it when it is still hot.

8. Add the fried Gulab Jamun to the strained sugar syrup and let it soak for at least 30 minutes. Gulab Jamuns almost doubles in size after soaking in the syrup.

9. Serve hot or cold. It tastes good either way.