Method

Syrup: combine sugar and water in a wide saucepan. Add cardamom and saffron. Bring to a boil, stir to dissolve sugar, simmer 5 minutes. Add rose water. Keep warm over very low heat.
About 5 min
Mix milk powder, flour and baking soda. Rub in ghee until it resembles breadcrumbs. Gradually add warm milk, mixing gently to form a very soft, slightly sticky dough. Do not over-knead — it toughens the jamuns.
About 11 min
Divide into 18–20 equal portions. Roll each into a smooth, crack-free ball with gentle pressure. Even tiny cracks will open up in the oil.
About 11 min
Heat oil to 140°C/285°F — much lower than normal deep-frying. Drop in the balls (don't crowd) and fry on low heat for 8–10 minutes, turning gently, until a deep mahogany-brown all over. The slow fry ensures the centre cooks through.
About 11 min
Drain briefly and immediately drop the hot fried balls into the warm syrup. They will hiss. Let soak for at least 30 minutes — they will expand and absorb the syrup.
About 11 min
Serve warm (reheat gently in syrup if needed). Garnish with rose petals, pistachios and extra saffron strands. Serve with vanilla ice cream.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy