Combine sugar, water, saffron, and crushed cardamom in a saucepan. Bring to a boil over medium heat, stir to dissolve sugar, and simmer for 5 minutes until sticky but not forming threads. Stir in lemon juice and rose water. Cover and keep warm.

In a mixing bowl, sift together the milk powder, all-purpose flour, and baking powder to ensure there are no lumps.

Add 15 grams of soft ghee to the dry ingredients. Rub gently with your fingertips until the mixture resembles fine breadcrumbs.

Slowly splash in warm milk, mixing gently. Combine until a very soft, sticky dough forms. Do not overknead. Let it rest for 5 minutes to allow the milk powder to absorb the liquid.

Grease your hands with a little ghee. Divide the dough into 14-15 equal parts and roll them between your palms into perfectly smooth spheres. Ensure there are absolutely no cracks.

Heat oil/ghee in a deep pan on very low heat. Slide the balls in. Gently swirl the oil with a slotted spoon without touching the dough balls directly. Fry for 6-8 minutes until they turn a uniform deep golden-brown.

Remove the jamuns with a slotted spoon, drain for 10 seconds, and immediately transfer them into the warm syrup. Let them soak for at least 2 hours to expand and soften.