Gulab Jamun

**Making the Dough:** In a bowl, combine milk powder, all-purpose flour, and baking soda. Mix well.

Add ghee to the dry ingredients and mix until it resembles breadcrumbs.

Gradually add milk, one tablespoon at a time, and knead to form a soft, smooth dough. Do not over-knead. The dough should be slightly sticky.

Cover the dough with a damp cloth and let it rest for 10-15 minutes.

**Making the Sugar Syrup:** In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Add crushed cardamom pods and optional saffron strands soaked in warm milk. Simmer for 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch.

Stir in rose water and remove the syrup from heat.

**Frying the Gulab Jamuns:** Heat oil in a deep frying pan or wok over low to medium heat. The oil should be hot enough to gently fry the gulab jamuns without burning them.

Divide the dough into small, equal-sized portions and roll them into smooth, crack-free balls. Dust your hands lightly with flour if the dough is too sticky.

Gently drop the gulab jamun balls into the hot oil, a few at a time. Fry them on low heat, turning them frequently, until they are golden brown on all sides. This process should take around 8-10 minutes per batch.

Remove the fried gulab jamuns from the oil using a slotted spoon and immediately place them in the warm sugar syrup.

Let the gulab jamuns soak in the syrup for at least 2-3 hours, or preferably overnight, for them to absorb the syrup completely.

Serve warm or at room temperature. Garnish with chopped nuts (almonds or pistachios) if desired.