Mix sugar, water, and green cardamoms in a deep pan.

Boil the syrup over high heat for 15 minutes until it turns sticky. It should not attain any string consistency.

Turn off the heat and add lemon juice to prevent crystallisation.

Cover the pan and set the sugar syrup aside.

In a large bowl, combine milk powder and self-raising flour.

Add cream to the flour mixture gradually. Mix well to form a soft dough. Avoid over-kneading the dough.

Cover the dough and let it rest for 8-10 minutes.

Take small portions of the dough and shape them into small lemon-sized balls, ensuring there are no cracks.

Heat oil in a heavy-bottomed pan over medium-high heat.

Add the dough balls to the hot oil and fry them on medium heat until golden-dark brown. Stir continuously for even frying.

Use a slotted spoon to remove the fried balls from the oil and place them on a kitchen towel to absorb excess oil.

Immediately put the fried balls into the hot sugar syrup and gently dip them with a spoon to coat them evenly.

Cover the pan and let the balls rest in the syrup for at least an hour to absorb the flavours.

Place the soft Gulab jamuns on a serving plate or in a bowl.

Sprinkle desiccated coconut over the Gulab jamuns for garnishing.

Serve the Gulab jamuns hot or cold.