Add condensed milk, baking powder, cardamom, milk powder and ghee to a large clean bowl
Mix it well.
Add in the flour and mix together until the dough is a smooth soft ball.
Roll equal sized balls between the palm of your hands and roll into finger-like shape, tapering the ends.
Place them onto a large grease-proof paper.
In the meanwhile, make the syrup by combining the syrup ingredients in a clean saucepan over medium heat until the syrup thickens
Leave aside.
The syrup must be warm when dipping the Gulab Jamuns.
To fry the Gulab Jamuns, allow your oil or ghee to heat up and fry the Gulab Jamuns in small batches to avoid overcrowding the pan.
Allow them to fry on all sides by gently manipulating them with a fork.
Once golden brown, remove from oil or ghee and coat them with warm syrup
Leave it plain or dress them up with a generous sprinkling of desiccated coconut.
