In a saucepan, combine sugar and water.

Bring it to a boil and let it simmer for about 5-7 minutes until it reaches a slightly thick consistency. You don't want it to be too thick.

Add cardamom powder and saffron strands (if using), and then turn off the heat. Keep the syrup warm.

In a mixing bowl, combine milk powder, all-purpose flour, and baking soda.

Add ghee and mix it well. The mixture should resemble breadcrumbs.

Slowly add milk, a tablespoon at a time, and knead it into a soft, smooth, and slightly sticky dough. The dough should come together easily and should not be too dry.

Divide the dough into small portions and roll them into smooth, crack-free balls. Make sure there are no cracks on the surface, as this can cause them to break while frying.

Heat oil or ghee in a deep pan on medium-low heat. The temperature of the oil should not be too high, as the Gulab Jamun may cook on the outside but remain raw inside.

Gently slide in the prepared Gulab Jamun balls, a few at a time. Fry them until they turn golden brown, rolling them gently for even cooking. This should take about 4-6 minutes.

Once the Gulab Jamun are golden brown, remove them from the oil and drain excess oil by placing them on a paper towel.

Drop the hot Gulab Jamun into the warm sugar syrup. Ensure that the syrup covers them completely.

Let the Gulab Jamun soak in the syrup for at least 1-2 hours. They will absorb the syrup and become soft and sweet.