Prepare Rabdi: In a saucepan, combine milk, milk powder, granulated sugar, and corn flour. Cook over medium heat, stirring constantly until the mixture thickens. Once thick, add cardamom and set aside to cool.

Make Dough: In a mixing bowl, combine all-purpose flour, instant yeast, salt, and caster sugar. Pour in warm milk, eggs, and melted butter; mix thoroughly. Knead until the dough is smooth and elastic, about 5-7 minutes.

First Rise: Cover the dough with a kitchen towel and let it rise in a warm place for 1-2 hours. Wait until it doubles in size and feels soft and airy.

Shape Doughnuts: Once risen, punch down the dough gently. Roll it out on a floured surface and cut into doughnut shapes. Allow them to rise again for about 1 hour until they puff up a bit more.

Heat Oil: In a deep saucepan, heat vegetable oil to 170°C (340°F). This temperature is crucial for achieving that golden-brown color without excess oil absorption.

Fry Doughnuts: Carefully place the doughnuts in the hot oil, frying for 2-3 minutes on each side until they are beautifully golden brown. Fry in batches to avoid overcrowding the pan.

Cool & Dust: Using a slotted spoon, drain the fried doughnuts on paper towels. While still warm, dust them with a mixture of brown sugar, white sugar, and a hint of cardamom to add extra sweetness.