Before starting to make the dough for gulab jamans put sugar, seeds of cardamom and water in a sauce pan or pot and cook on medium heat.
once it starts boiling and sugar has melted let it cook for 5 min, no need to thicken it
For gulab jaman
Sift together, milk powder, baking powder and flour in a bowl
break the egg in a bowl and beat it just to break the yolk not more.
put oil in the milk and mix well in it.
Now add egg and keep mixing to form a dough, behavior of dough will depend on the size of egg, so you may form a perfect smooth dough right away or one of following may happen.
If dough gets too crumbly becoz egg was small.
Add liquid milk few drops at a time until you form a soft non sticky dough.
If dough gets too sticky after adding the egg.
Sprinkle some powder milk on the bottom of the dish and roll the dough on it.. you can keep doing it until dough is smooth and non sticky, don't make it too hard,don't add milk powder directly to the dough.
Make gulab jaman in shape of your choice keeping in mind they will increase in size after absorbing sugar syrup. don't make too big or they will not cook from inside well.
Heat the oil on medium-low heat and fry them in hot oil until they are uniformly golden in color, turn them if needed.
Remove from oil and keep in a dish.
Pour sugar syrup in a large bowl and put gulab jaman in the syrup when its luke warm, neither hot nor cold.
Let them sit in syrup for at least few hrs so that they absorb it nicely
for serving sprinkle coconut/almonds/pistachio any,none or all.
Using a standard measuring cup take level cup of milk powder.
BUT if you don't have standard measuring cup you can use ordinary tea cup (typical tea cup with a saucer) and take it heaped full of milk powder