Preparing the Sugar Syrup

1. In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.
2. Add saffron strands, cardamom powder and rose water for an aromatic flavor.
3. Simmer the syrup for about 5-7 minutes until it thickens slightly. Keep it warm.

Making Gulab Jamun

1. In a mixing bowl, combine milk powder, self raising flour and the full fat cream.
2. Add ghee and mix well until the mixture resembles breadcrumbs.
3. Gradually add milk and knead gently to form a soft dough. Be careful not to over-knead.
4. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
5. Divide the dough into equal-sized portions and roll them into smooth, crack-free balls. Ensure there are no cracks, as they may cause the Gulab Jamun to break while frying.
6. Keep the size of the balls small, as they will expand slightly after frying and soaking in the syrup.

Fry Gulab Jamuns

1. Heat ghee in a deep pan over medium heat. The temperature should be moderate but not too high.
2. Gently slide the rolled Gulab Jamun balls into the hot ghee, one by one, without overcrowding the pan.
3. Fry them on low to medium heat, stirring gently and continuously for even browning, till they turn golden brown.
4. Remove them from the ghee and drain excess by placing them on a paper towel.

Soak Gulab Jamuns in Sugar Syrup

1. While the Gulab Jamuns are still warm, carefully drop them into the warm sugar syrup.
2. Let them soak for at least 1-2 hours, this allows the Gulab Jamun to absorb the syrup and become soft and spongy.
3. Garnish with chopped nuts like almonds, pistachios if desired.
4. Serve warm or at room temperature. Gulab Jamun taste best after they are soaked overnight.