Gulab Jamun Dough: Place milk powder in a mixing bowl, rub in the ghee gently to form a sandy texture. Add 100 ml of ice cold water and form a batter mixing it with your fingers. Check for consistency, add 20ml more if required.
Rest in the fridge for 10-15 minutes. Remove, add the soda- bi- carbonate and mix it in with your fingers. Add the flour and form a soft dough. (Be careful not to work the dough as it will increase the gluten, you want soft jamuns)
Dust a tray with flour or place a parchment and make small balls 15-20 grams each and arrange them on the tray.
Sugar Syrup: In a sauce pan, bring water to a boil, add the sugar and allow it to melt and simmer for 10 minutes. Switch off the flame.
Frying: Heat oil over slow to medium flame (140-150°C) this is quite essential as the jamuns have to cook through. Drop one jamun and check for coloring. Reduce flame if coloring quickly.
Keep a small tray layered with paper towel to keep your slotted spoon. Drop the jamuns 8-10 pieces at a time and gently swirl the oil for them to float.
Fry them until golden 6-7 minutes approx. Remove and soak them in the warm sugar syrup. Once all the jamuns are fried and soaked, flavor them with cardamom powder and rose water and give a gentle stir to mix.
Serve warm or store them in a air tight container in the fridge for a couple of weeks.