in a large kadai heat 1 tsp ghee and add 3 cup milk.
also, add 2 tbsp milk powder and 2 tbsp sugar.
stir well and get the milk to a boil.
further keeping the flame on low, add 1 cup roasted rava stirring continuously.
keep stirring until the rava absorbs all the milk.
cook until the mixture forms a lump and separates the pan.
cool the mixture slightly and transfer to a large bowl.
grease your hand with ghee and knead for at least 2 minutes, or until the dough is smooth and soft.
prepare small balls.
heat the oil / ghee on medium flame and when the oil / ghee is moderately hot, fry the jamuns.
allow the balls to cool for 2 minutes, and drop the hot gulab jamuns into the warm sugar syrup. else jamuns won’t absorb syrup, results to hard jamuns.
soak in sugar syrup and rest for 2 hours.
finally, the suji gulab jamun has doubled in size. serve warm with ice cream or cold.