Gulab Jamun Rose Syrup

In a large bowl, combine milk powder, all-purpose flour, and baking soda. Add the melted ghee or butter and mix well with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add warm milk, a tablespoon at a time, and gently knead to form a soft, pliable dough. Be careful not to over-knead. Cover the dough and let it rest for 10 minutes.

Divide the dough into 16-18 equal portions. Roll each portion gently between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can break apart during frying. Keep them covered to prevent drying.

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

Heat oil or ghee for deep frying in a karahi or deep pan over low-medium heat. To test the oil temperature, drop a tiny piece of dough; it should slowly rise to the surface without browning too quickly. Carefully add the shaped jamun balls in batches, making sure not to overcrowd the pan. Fry on very low heat, gently turning them occasionally, until they are evenly golden brown all over. This slow frying ensures they cook through and become soft.

Once the Gulab Jamuns are fried to a beautiful golden brown, immediately remove them from the oil using a slotted spoon and transfer them directly into the warm rose sugar syrup. Ensure the syrup is warm, not boiling hot, to allow for proper absorption without shrinking the jamuns. Let them soak for at least 30 minutes, or preferably 2-3 hours, allowing them to absorb the syrup and become soft and juicy.

Once the Gulab Jamuns have plumped up and fully absorbed the fragrant rose syrup, transfer them to a serving dish. Garnish with chopped pistachios and dried rose petals for an appealing presentation and an extra touch of flavor. Serve warm or at room temperature. They are also delightful chilled.