To make the syrup, mix the 2 cups of sugar to 1 cup of water.
Add 2-3 cardamom pods and a few strands of saffron if you prefer.
Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
Off the fire but keep warm on stove.
For gulab jamun
Make the dough by combining the milk powder, soda and ghee/ butter.
Add just enough whole milk to make a medium-soft dough.
Divide the dough into 18-20 portions.
Make balls by gently rolling each portion between your palms into a smooth ball.
Place the balls on a plate. Cover with a damp yet kitchen towel.
Heat the oil on high and then lower the heat to medium.
Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface.
The Gulab Jamuns should rise slowly to the top if the temperature is just right.
Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results.