In a cooking vessel add sugar and water. Stir and let it cook in medium flame. Sugar dissolves completely in few minutes.
Continue boiling the sugar syrup till it becomes thick and sticky. Let it not attain one string consistency. Switch off once done. Add cardamom powder and saffron strands. Let it sit till jamuns are fried.
Next, to make jamun dough, in a wide bowl add milk powder, maida and rava.
Include ghee, yogurt, baking soda and warm milk little by little in steps.
Mix together to make smooth, sticky dough. Include some more milk if needed. Remember not to knead much. This dough consistency is very important to get juicy jamuns.
Divide the dough in to 20 equal parts and roll to smooth ball. I used a tea spoon to get even sized balls from the dough. Next, heat enough oil in a wok and when it gets heated up, drop these balls carefully.
In low flame, deep fry these jamun balls till the color changes to brown. Keep stirring for even cooking. Once done, drain them on a kitchen tissue.
Next, immediately add these deep fried jamun balls in to sugar syrup and keep them immersed for about 2 to 3 hours.
After the resting time, the jamun would have absorbed syrup. Now roll them over sugar powder and arrange.
Juicy, soft dry gulab jamun using milk powder is ready to serve. This Diwali sweet is surely a winner.