Gulab Jamun

Easy way to doTo make the sugar syrup: In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Add crushed cardamom and saffron (if using). Simmer for 5-7 minutes until the syrup is slightly sticky (no need for a thick consistency). Remove from heat and stir in rose water. Keep warm. To make the jamuns: In a large bowl, combine milk powder, all-purpose flour, and baking soda. Mix well. Add melted ghee to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs. Gradually add milk, one tablespoon at a time, and gently knead to form a soft, smooth dough. Be careful not to over-knead, as this can make the jamuns hard. Divide the dough into 12-15 equal portions. Roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they can break during frying. Heat oil or ghee in a deep pan over medium-low heat. The oil should not be too hot, or the jamuns will brown quickly on the outside and remain raw inside. Carefully drop the jamun balls into the hot oil, a few at a time, ensuring they don't overcrowd the pan. Fry on low heat, gently turning them occasionally, until they are golden brown all over. Using a slotted spoon, remove the fried jamuns and immediately transfer them to the warm sugar syrup. Let them soak for at least 30 minutes, or preferably 2-3 hours, to absorb the syrup and become soft and plump. Serve warm or at room temperature, garnished with chopped pistachios or almonds if desired.