Gulab Jamun Rose Syrup

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky (do not make a thick one-string consistency). Remove from heat, add crushed cardamom pods, saffron strands (if using), and rose water. Cover and keep warm.

In a large mixing 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 with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add warm milk, one tablespoon at a time, and gently bring the mixture together to form a soft, pliable dough. Do not knead excessively; over-kneading can make the jamuns hard. The dough should be slightly sticky initially.

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

Heat oil or ghee for deep frying in a heavy-bottomed pan over low to medium heat. The oil should not be too hot; a small piece of dough dropped in should rise slowly to the surface. Gently add the jamun balls in batches, ensuring not to overcrowd the pan. Fry them on low heat, turning occasionally, until they are evenly golden brown from all sides. This slow frying ensures they cook through and absorb syrup well.

Once fried, immediately remove the golden jamuns with a slotted spoon and transfer them directly into the warm rose syrup. Gently push them down to ensure they are fully submerged. Let them soak for at least 30 minutes, or preferably 2-3 hours, to absorb the syrup and become soft and spongy.

Serve the Rose Gulab Jamuns warm or at room temperature, garnished with chopped pistachios and dried rose petals for an extra touch of elegance and flavor. Enjoy this fragrant Indian dessert!