Take milk powder, refined flour, soda bicarbonate, green cardamom powder and four teaspoons of ghee in a bowl and mix. Heat sugar and one cup of water in a pan and cook to make a syrup. Add lemon juice to clarify the syrup. Remove the scum. Transfer the syrup into a serving dish. Heat sufficient ghee in a kadai.
Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls. Deep fry these in the heated ghee on low heat. When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature.