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

Add melted ghee and gently rub it into the dry ingredients.

Gradually add milk, a tablespoon at a time, and knead lightly to form a soft, smooth dough. Do not over-knead.

Divide the dough into small, equal portions and roll them into smooth, crack-free balls.

Heat oil in a deep pan over medium-low heat. Once hot, gently slide the jamun balls into the oil. Do not overcrowd.

Fry the jamun balls on low heat, turning occasionally, until they are evenly golden brown. This may take 10-15 minutes.

While the jamuns are frying, prepare the sugar syrup. In another pan, combine sugar and water. Bring to a boil, then simmer for 5-7 minutes until slightly sticky. Add cardamom powder and saffron (if using).

Once the jamuns are fried, drain them from the oil and immediately transfer them to the warm sugar syrup. Ensure the syrup is warm, not boiling hot, to allow them to soak properly.

Let the gulab jamuns soak in the syrup for at least 30 minutes, or preferably longer, until they are soft and spongy. Serve warm.