Combine sugar, maple syrup, cardamom pods, lemon juice & 1½ cups water in a saucepan on medium high heat.
Bring to simmer. Cook for 10-12 minutes until the mixture has thickened.
Turn off heat, but leave pot on stove.
In a pie plate combine milk powder, flour, baking soda & ghee. Mix well with a fork & then your hands to mix ghee into dry ingredients.
Sprinkle 3 tbsp milk over mixture. Mix with your hands to create a very thick paste that’s soft & slightly sticky. Add more milk as necessary, but do not over knead, as it will become tough.
With oiled hands, pull off a marble-sized portion of the mixture. Knead it lightly, rolling into a ball that's smooth & has no cracks. You will get 9-10 balls per batch.
Heat just over an inch of oil in a small pan over medium heat. Gently drop jamun balls into hot oil and fry for 6-7 minutes, until golden brown. Turn balls over halfway through. Do not crowd pan. Using a slotted spoon, remove jamun balls from oil and plunge directly into warm syrup.
Allow to sit for at least 2 hours before serving so the syrup can be properly absorbed. The jamuns will swell up as this happens.
While jamuns are soaking, pulse the peanut brittle in a spice grinder or food processor until it’s close to a dust. Sprinkle over jamuns and serve.