Gulab Jamuns

Combine 2½ cups dry milk powder, ½ cup all-purpose flour, and ⅛ tsp baking soda in a mixing bowl.

Add 1½ cups heavy cream to the dry mixture and knead until a soft, smooth dough forms; let rest for 5 minutes.

Prepare the sugar syrup by combining 3 cups sugar and 4 cups water in a saucepan over medium heat, stirring until sugar dissolves completely.

Add a pinch of saffron and 50 cardamoms to the sugar syrup, then bring to a gentle boil and reduce heat to low.

Divide the dough into 16 equal portions and roll each into smooth, compact balls using the palm of your hand.

Heat 2 cups ghee or butter in a heavy-bottomed pan over medium heat until shimmering.

Carefully add the gulab jamun balls to the hot ghee in batches, avoiding overcrowding, and fry until golden brown on all sides.

Remove the fried gulab jamuns with a slotted spoon and immediately transfer them to the warm sugar syrup.

Let the gulab jamuns soak in the sugar syrup for at least 10 minutes at room temperature, allowing them to absorb the syrup and soften.

Serve the gulab jamuns warm or at room temperature in bowls with the fragrant sugar syrup, spooning some syrup over each serving.