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In a bowl, mix together the milk powder, all-purpose flour, and baking soda.
Add the ghee and mix until the mixture resembles coarse crumbs.
Gradually add the milk, mixing until a smooth dough forms. If the dough is too sticky, add a little more flour.
Divide the dough into small, smooth balls, about the size of a marble. Ensure there are no cracks on the surface of the balls to prevent splitting during frying.
In a saucepan, combine the sugar and water. Bring to a boil, stirring occasionally until the sugar is fully dissolved.
Reduce the heat and let the syrup simmer for 5 minutes. Add the rose water and cardamom powder, then remove from heat.
Heat vegetable oil in a deep pan over medium heat. Ensure the oil is hot but not smoking.
Fry the Gulab Jamun balls in batches, gently stirring them to ensure even cooking. Fry until they are golden brown, about 5-7 minutes.
Remove the fried balls from the oil and drain them on paper towels.
While the balls are still warm, transfer them to the warm sugar syrup. Let them soak for at least 2 hours, or until they have absorbed the syrup and become soft.
Enjoy your meal!