Gulab Jamun Rose Syrup

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

Divide the rested dough into small, equal portions. Roll each portion between your palms to form smooth, crack-free balls. It is crucial that the balls are smooth without any cracks to prevent them from breaking during frying. Aim for about 15-20 small jamuns.

In a wide, deep pan, combine granulated sugar and water. Bring the mixture to a boil over medium heat, stirring continuously until all the sugar has dissolved. Add the lightly crushed green cardamom pods and saffron strands (if using). Reduce heat and simmer for 5-7 minutes until the syrup becomes slightly sticky, but not a thick string consistency. Turn off the heat and stir in the rose water. Keep the syrup warm.

Heat oil or ghee in a deep frying pan or kadai over very low to medium heat. The oil should not be too hot; test with a tiny piece of dough – it should gently sizzle and rise slowly. Carefully slide the jamun balls into the hot oil, frying them in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature too quickly.

Fry the jamuns on low heat, gently turning them occasionally with a slotted spoon to ensure even cooking and browning. Continue frying until they turn a uniform golden brown color all over. This process can take 8-10 minutes per batch. Once perfectly golden, remove the fried jamuns with a slotted spoon and briefly drain any excess oil on a paper towel.

Immediately transfer the hot, fried jamuns directly into the warm rose sugar syrup. Ensure they are fully submerged. Let them soak for a minimum of 2-3 hours, or ideally overnight, to allow them to absorb the syrup fully and become soft, plump, and incredibly juicy. Serve the Gulab Jamun Rose Syrup warm or chilled, garnished with chopped pistachios or slivered almonds.