Mix milk powder and milk in a pan, mix, and stir. Keep cooking it until all the liquid has evaporated and it looks like dough or paste. Leave this to cool off.

Crumble or grate cooled mawa or store bought mawa in a large mixing bowl. Add all purpose flour and baking powder to it.

Mix everything well and add 1-2 tablespoons milk to bring the dough together. Be gentle in mixing and bringing the dough together. If you knead the dough vigorously the gulab jamun will turn hard.

The dough should look smooth not crumbly at all, once you have dough that looks uniform and soft, cover it and set it aside for few minutes.

Make Sugar syrup or maple syrup while dough rests.

Add 2 cups water to deep pot. To the pot add sugar. Add crushed cardamom and few strands of saffron.

Let this cook on medium heat. We are looking for slightly thick syrup with sticky consistency

Once you feel that the water has evaporated, and the mixture looks thickened like syrup. Add a tiny squeeze of lemon juice to prevent crystallization. Let the sugar syrup cool a bit before adding the jamuns.

When we add fried jamuns to the syrup make sure the syrup is warm not too hot nor cold. It must be warm when we add the fried jamuns.

Take the dough knead it very gently for few seconds. Roll it out in a log and divide the mixture into 18-20 equal parts and shape them into ball very gently. Put light pressure while rolling them. There should be no cracks in the dough balls. If there are cracks or dough looks dry, add some milk, or use ghee and roll them.

Heat ghee and oil mix for deep frying on medium heat. Before adding all the dough balls at once, fry on small piece to test frying the jamuns do a test by dropping a small piece of dough in the oil. If it raises immediately, oil is very hot, if it sinks and does not rise, oil is not hot enough. The dough ball should rise after a second or 2 and get fried, that is the correct temperature.

Slide the prepared gulab jamun balls and deep fry in low flame till they turn dark brown.

Remove the fried jamuns using a slotted spoon to a plate lined with paper towels or a strainer. Cool slightly for a minute.

Add them to warm syrup. Add garnishes and edible silver.

After few hours, they will be ready to be served or enjoyed.

Maple Syrup

Take 1.5 cups maple syrup, add ½ cup water to it. Add cardamom powder. Also add saffron strands. Let it warm up and then add the gulab Jamun.