Prepare the syrup in advance sugar by boiling the water with a few lightly crumbled cardamom pods and by melting the sugar. Simmer for 10-something minutes and then keep warm.
Mix the flour, powdered dry milk and baking soda in a bowl - do not add more than the amount of baking soda listed because it would crumble the donuts. Add the butter and beat well, then add the milk.
You need to get a soft, slightly sticky dough. Let it sit for several minutes for the dried milk to absorb the moisture. If the dough is too dry, add a little more milk.
Shape oblong or oval balls from the dough with greased hands. Heat oil for frying in a large deep pot, but be careful not to have the heat on too high. Put the donuts in one by one.
If they puff up too fast, it means that the oil was too hot and they won't be any good.
They need to puff up slowly. Usually, they are ready in about 7 minutes - fry to an appetizing brown color.
Put the Bengal Jamuns in the warm syrup and leave to stand for at least 30 minutes before serving, best if left overnight.
These Indian donuts can last for 1 week at room temperature or 1 month in the refrigerator.