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Boil water in a flat-bottomed pan and add sugar, simmer on a low heat until sugar dissolves.
Add cardamom powder, rose essence and limejuice and keep the sugar syrup on very low heat. We want the syrup warm not hot.
Mix the flour and baking powder. After 10 min, add milk powder and Baking soda to this. Knead all of them together.
You might need few tsp. of water to form smooth dough. Add tsp at a time until you reach the correct dough consistency. Again, knead it by adding few drops of oil or ghee.
Form small balls of this dough. Make sure they are less than say small limes.
Heat the oil in a pan. Fry the jamuns until golden brown over a low flame, keeping oil temperature uniform.
Once they get uniformly brown on all the sides, remove them from the oil and drain the excess oil.
Drop it straightaway on the warm syrup on the side.
To make smooth dough, one simple technique would be to grease your palms, with either ghee or oil while making the balls. An important point to note is to shape smooth balls.This is important since they will become large while deep frying and larger when soaked in syrup. No cracks should be visible since this will cause the jamuns to disintegrate while soaked in the syrup.