In a large plate, add khoya.
Knead well for couple of minutes with the heels of your hand to soften it and make it grain free.
Add maida, milk powder and soda. Mix them well.
If dough is dry add few tbsp. of milk. Do not add too much at a time. (If the khoya is very soft and gives you soft dough, you may not require to add milk).
Knead the mixture with heels of your palm so that everything gets blends well and comes together to form soft lump free dough.
Cover and keep it aside for 15 minutes.
Make small equal sized smooth balls from the dough (while frying, the jamuns will double in size so make the small balls accordingly). Do not apply too much pressure and avoid cracks on jamuns.
Meanwhile, heat ghee in heavy and deep bottom pan or kadai. When the oil is hot, reduce the flame to medium low. Oil should be hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within.
Gently slide the jamuns in the oil. Firstly jamuns will sink at bottom, after few seconds it will float on the top. Keep stirring jamuns with ladle so that they get evenly fried. Fry them till brown.
Once done carefully take them out on absorbent paper and drop them in hot sugar syrup.
Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
Leave the Gulab Jamuns aside to allow the jamuns to soak the sugar syrup well, at least for an hour or so.
Serve gulab jamuns warm or cold, garnished with silver paper and slivered pistachios and almonds.