Sift the maida flour with a sieve to separate and break up clumps.
Melt the ghee and add to the flour.
Now add the condense milk and make a soft dough.
Keep this aside for 30 minutes.
-- Making the Sugar Syrup --
In a pan heat a liter of water, sugar, crushed cardamom and boil until the sugar is dissolved. NOTE: do not overheat this sugar solution it will caramelize the sugar.
Remove from heat and keep it aside. You can squeeze few drop of lemon juice if you like to prevent the sugar from solidifying.
Make small balls (size of small lemon) out of the gulab jamun dough.
Heat the oil to high then reduce the heat so then temperature of the oil is lower about 160°F/ 70°C .
Deep fry gulab jamun until it turns golden brown in batches. NOTE: be gentle with the balls or it will break. when they are cooked they will float. if they stick to bottom just shake the pan to unstuck them.
Add the fried gulab jamun to sugar syrup. Soak them for at least 2 hours and serve.