Mix milk powder, flour, and baking powder in a bowl.

In another bowl, whisk melted ghee, egg, and cream.

Pour the wet mixture into the dry ingredients and mix with a spoon to form a dough.

Knead the dough gently for 1-2 minutes to remove any lumps, then put it in the fridge for 20 minutes.

After cooling, knead the dough again until smooth. If the dough feels dry, add 1 tablespoon of milk and knead again.

Divide the dough into small balls (about 20 grams each) and roll them smoothly. Make sure there are no big cracks. Place the balls back in the fridge.

In a saucepan, mix sugar, water, and cardamom.

Bring it to a boil, then simmer until the sugar is fully dissolved. Turn off the heat and cover the pan.

Heat 2 inches of oil in a wok on medium heat.

Test the oil by dropping a small piece of dough in it. If it rises slowly, the oil is ready.

Gently place half of the dough balls into the oil.

Swirl the wok so the balls float and turn evenly. Fry for about 4 minutes until golden brown.

Take the fried Gulab Jamun out of the oil and place them in the warm sugar syrup.

Make sure the Gulab Jamun are fully coated with syrup. Let them soak for at least 30 minutes.