Take a pan and add water, sugar & Cardamoms.

Bring to boil and simmer until it attains the thick consistency**** at low flame.

Once it is thick, remove the pan from the gas stove and keep aside.

Take the dry fruits mentioned above under the head 'Stuffing' or of your choice and crush them in a clean kitchen towel. Keep aside.

Grate or mash 1 tbsp of Khoya and keep aside.

Remove the outer crust from the bread slices & roughly tear up the inner part of bread into small pieces. Transfer to a bowl.

Add milk powder & khoya and mix well.

Add just a tbsp or even less of milk (be extra cautious while adding milk otherwise your dough may become clumsy) and gently mush up the bread mixture with your fingertips & knead it into a dough. Don't press or knead too hard otherwise the Gulab jamuns will become hard on frying. Add more milk if needed to combine the dough, but we again repeat, be very very cautious.

Once done, grease your hand, take a lemon sized dough, flatten it on your palm and place a pinch of Stuffing made of crushed dryfruits & khoya in the center. Shape into a small ball.

Set aside on a plate and make more balls with the entire mixture like the first one.

Heat oil to mild degrees and gently drop the balls into it.

Fry these balls until golden brown. Make sure you keep the flame medium when frying, otherwise the balls will turn golden outside but will remain raw inside.

Let the Gulab jamuns soak in the sugar syrup for a few hours until softened.

Serve warm or chilled.