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1
Make the syrup in a pan by adding water, sugar, rose syrup, cardamom powder and saffron.
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2
Put the pot on the flame and bring to boil. Once it starts boiling, reduce the heat and allow it to simmer.
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3
Meanwhile, get the oil for deep-frying ready. Heat up the oil on low to medium heat. ( Temperature of oil is the key to make good Gulab Jamuns. Temperature has to be between low to medium)
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4
For the dumplings, in a mixing bowl,add in all dry ingredients i.e instant dry milk, salt, all purpose flour and baking soda.
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5
Mix well and add in the clarified butter and after that slowly start mixing in the yogurt. Make into a dough. (Yogurt is the binding factor here so don't need to add any water to make the dough)
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6
Allow the dough to rest for 10-15 minutes by covering it with a damp cloth or kitchen towel. Make desired size balls, make sure they are smooth and do not have any creases. (You can use a little oil on your hands and make the ball and flatten it out and then roll it again to a ball...this will help smoothening out the cracks)
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7
Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a few seconds before coming to the surface, the oil is ready.
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8
Carefully drop 3-4 dumplings in the oil and keep rotating them for an even color.
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9
Once the dumplings are a dark golden brown, take them out into a paper towel.
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10
Bring the syrup to another quick boil and drop in the dumplings.
