Grating the khoya into fine very small pieces.after grating,khoya volume increase as compared ti its solid state.now add all purpose flour,baking poeder,1/2tsp cardamom powder in khoya.mixwell.
Now add small amount of water and start kneading to make a soft dough as shown.add water only if you feel that you need to make the dough and that too in very small quantity.we can make approxmately 7-8gulab jamun of standrdard size with this quantity of mixture.
If dough is hard add bit of water and knead to make it soft.you should knead the dough for about 4-5minutes to make it good enough for making gulab jamun.take small portion and roll it into ball shape by putting inside elaichi dana or mishri.it will make gulab jamun soft and sweeter.
Keep the oil frying on medium flame for heating.on the other hand,take a pan for suger syrup,add 3/4cup water,1cup suger and 1/2tsp cardamom powder.bring it to a boil.
It is important that suger syrup is ready before the gulab jamun are completaly fried.one by one put gulab jamun balls into the oil.they will settle down on the base and will float after few minutes on its surface.
Keep stirring the oil to make sure that gulab jamun do not take a strong colour from any one side.
To check suger consistency,one thread of consistency in the syrup.after 10minutes of frying gulabjamun on medium flame.you can witness the light golden brown colour.
Now add all fried gulab jamun in warm suger syrup.let it stay for about 10-15minutes.Serve hot.