Gulab Jamun Rose Syrup

In a wide pan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves completely. Add crushed cardamom pods and saffron strands (if using). Simmer for 5-7 minutes until the syrup becomes slightly sticky, but not a thick one-string consistency. Remove from heat and stir in the rose water. Keep the syrup warm.

In a large bowl, combine milk powder, all-purpose flour, and baking soda. Mix well to ensure everything is evenly distributed.

Add melted ghee to the dry ingredients and rub it in gently with your fingertips until the mixture resembles coarse crumbs. Gradually add warm milk, one tablespoon at a time, and gently bring the mixture together to form a soft, pliable dough. Do not knead aggressively; just mix until combined. The dough should be slightly sticky.

Grease your palms lightly with ghee. Take small portions of the dough and gently roll them into smooth, crack-free balls, about 1-inch in diameter. Ensure there are no cracks, as they can break during frying. Repeat with the remaining dough.

Heat oil or ghee in a deep pan or kadai over very low heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should gently sizzle and rise slowly. Carefully add the shaped jamun balls, frying them in batches to avoid overcrowding. Fry on low heat, turning them occasionally, until they are evenly golden brown all over. This slow frying ensures they cook through and become soft.

Once fried, immediately transfer the hot gulab jamuns into the warm sugar syrup. Let them soak for at least 30 minutes to 1 hour, or preferably longer, to absorb the syrup and become soft and plump. Serve warm, garnished with chopped pistachios and dried rose petals. They can also be enjoyed chilled.