In a large mixing bowl, combine milk powder, flour, baking soda, and cardamom powder. Mix well to ensure even distribution of ingredients.

Add melted butter to the dry mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.

Gradually add milk, one tablespoon at a time, and knead gently to form a soft, smooth dough. Do not over-knead as this will make the dumplings dense. The dough should be slightly sticky but manageable.

Cover the dough with a damp cloth and let it rest for 10 minutes.

Meanwhile, prepare the sugar syrup by combining sugar and water in a wide, heavy-bottomed pan. Bring to a boil over medium heat, stirring until sugar dissolves completely.

Add crushed cardamom pods, saffron strands, and rose water to the syrup. Simmer for 5-7 minutes until the syrup reaches a one-string consistency. Keep warm on low heat.

Divide the rested dough into 16 equal portions. Grease your palms lightly with ghee and roll each portion into a smooth, crack-free ball. Ensure there are no cracks, as they will break during frying.

Heat ghee in a deep, heavy-bottomed pan over low-medium heat. The temperature should be around 300°F (150°C) - if too hot, the dumplings will brown quickly outside while remaining raw inside.

Gently slide 4-5 dumplings into the hot ghee. Fry on low heat, stirring continuously and gently with a slotted spoon to ensure even browning on all sides.

Fry for 8-10 minutes until the dumplings turn deep golden brown. Remove with a slotted spoon and drain excess ghee.

Immediately transfer the hot fried dumplings into the warm sugar syrup. They will expand and become lighter in the syrup.

Repeat the frying process with remaining dumplings, adding them to the syrup as they finish cooking.

Let the Gulab Jamuns soak in the syrup for at least 2 hours before serving, allowing them to absorb the flavors fully.

Serve warm or at room temperature, garnished with chopped pistachios or rose petals if desired.