Cook the sugar with four cups of water in a non-stick pan till the sugar dissolves. Add the cardamom powder and mix. Keep the syrup warm.
Mix together the milk powder, refined flour and soda bicarbonate.
Add two teaspoons of oil and enough yogurt, and knead lightly into a soft dough. Do not over-knead the dough.
Divide the dough into sixteen marble-sized balls.
Heat sufficient oil in a non-stick kadai and deep-fry the balls over medium heat, stirring occasionally, till golden brown. Drain on absorbent paper.
Add the gulab jamun to the warm syrup and leave to soak for about fifteen minutes to half an hour before serving.
Makes16 gulab jamun/800 grams