In a large mixing bowl bring all the ingredients together. Hold on to the milk for now and use as required.

Using hand mash the mawa and mix the dry ingredients. Now a few teaspoons at a time add milk, just enough to make the kneading smooth. Knead the mix into a smooth dough making sure there are no lumps formed but at the same time the dough is not too loose either. Should be firm just enough to dig your finger in easily but smooth at the same time.

Divide the dough into equal portions, approximately 1 1/2 teaspoon each. Cover with a damp cloth to keep the dough from drying.

Now one portion at a time roll the dough into smooth balls. Flatten between your palms into a disc. Place one sugar crystal in the middle. Bring the corners together to roll into a smooth ball. Repeat the same for the whole dough. Cover with a damp cloth and get the chashni ready.

Bring sugar and water together in a saucepan. Bring it to a rolling boil. Turn down the heat. and let it thicken.

To check if the chashni is ready for gulab jamun, dip a spoon in the chashni. Let it cool to make it easy to touch. Now take couple drops of chashni between your thumb and index finger. Touch the finger and thumb, open and close to see if they a strand. If it makes just one strand then its right for gulab jamuns. If makes two strands then its probably too thick for the gulab jamuns. Note the step in the video above.Once the chashni is thick enough to make one strand then its ready. This is called "ek taar ki chashni" which just means single strand syrup in hindi.

Sprinkle cardamom. Set aside and drop the fried balls while the chashni is still hot to warm.

Heat ghee in a wok. 5-7 balls at a time deep fry the gulab jamun balls until golden brown.

Once golden brown take them out of the wok and straight into the hot/warm chashni. Give them a quick swirl to coat all the gulab jamuns in chashni. Let them sit for at least 15-20 minute before serving warm.