Gulab Jamun Rose Syrup

In a large bowl, combine the grated khoya, all-purpose flour, fine semolina, baking soda, and cardamom powder. Mix them thoroughly with your fingertips until well combined. Gradually add milk, a tablespoon at a time, kneading gently to form a smooth, crack-free dough. The dough should be soft but firm enough to hold its shape; avoid over-kneading.

Divide the dough into small, equal portions, about 1-inch in diameter. Roll each portion between your palms to form smooth, crack-free balls. Ensure there are no cracks, as these can cause the jamuns to break during frying. Set them aside on a plate.

In a wide, heavy-bottomed pan, combine sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Add the lightly crushed green cardamom pods and saffron strands (if using). Continue to boil for 5-7 minutes until the syrup becomes slightly sticky, reaching a half-string consistency. Remove from heat and stir in the rose water.

Heat ghee or vegetable oil in a deep kadai or frying pan over low-medium heat. To test the oil temperature, drop a tiny piece of dough; it should gently rise to the surface without browning too quickly. Carefully add the shaped jamun balls, a few at a time, ensuring they don't overcrowd the pan. Fry them on low heat, turning frequently, until they achieve a uniform golden-brown color on all sides. This slow frying is crucial for even cooking and a soft interior.

Once fried, immediately remove the golden-brown jamuns from the oil using a slotted spoon and transfer them directly into the warm sugar syrup. Ensure the syrup is warm, not boiling hot or cold, for optimal absorption. Let the jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, to allow them to swell, become soft, and fully absorb the fragrant Gulab Jamun Rose Syrup.

Once soaked, the Gulab Jamun Rose Syrup is ready to be served. Garnish with slivered pistachios just before serving. These delightful sweets can be enjoyed warm or at room temperature, making them a versatile treat for any occasion. For an extra touch of indulgence, a scoop of vanilla ice cream pairs wonderfully.