Sieve milk powder, flour, baking powder into a bowl.
Add the yogurt and mix into a soft non sticky dough ( do not over knead)
Form 16/18 crack free balls (use greased palm)
In a deep kadhai or pot, take oil. You can use ghee as well
Heat the oil in medium flame. To test the right temperature of ghee, add a small ball of dough into it. It should slowly rise up to the surface from the bottom of the pan with a touch of a spoon.
NOTE – if it doesn’t rise up to the surface slowly, then the oil/ghee needs to be heated more.
If it rises too fast to the surface and changes color then the oil is too hot. The ghee/oil needs to cool down a bit. Lower the flame.
Add the gulab jamun dough balls at the right temperature of oil/ghee Take a tall round sieved spoon and turn the balls by rotating the bottom edged of the spoon against the top of the balls.
Keep rotating till the gulab jamuns are light golden in color.
Remove, Drain and add to the sugar syrup
Let the gulab jamuns soak in the warm syrup for few hours before serving them.