Gulab Jamun Rose Syrup

In a wide pan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Add the crushed cardamom pods and saffron strands. Reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky but not thick. Remove from heat and stir in the rose water. Keep the syrup warm.

In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add the melted ghee and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs. Gradually add warm milk, a tablespoon at a time, and gently bring the dough together. Do not over-knead; it should be soft and slightly sticky.

Divide the dough into 18-20 small, equal portions. Gently 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 while frying. Cover the shaped jamuns with a damp cloth to prevent them from drying out.

Heat ghee or oil in a deep, heavy-bottomed pan over low to medium heat. The oil temperature is crucial; it should be moderately hot, around 280-300°F (135-150°C). To test, drop a tiny piece of dough; it should rise slowly to the surface and sizzle gently.

Carefully slide a few jamuns into the hot oil, ensuring not to overcrowd the pan. Fry on low heat, gently stirring and turning them frequently with a slotted spoon to ensure even browning. Fry until they turn a beautiful golden brown color on all sides. This slow frying ensures they cook evenly inside.

Once fried, immediately remove the hot jamuns from the oil and gently drop them into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably 2-3 hours, to allow them to absorb the syrup and become soft and spongy. Garnish with chopped pistachios before serving. Serve warm or at room temperature.