Make the syrup by gently heating the sugar and cardamom in 500 ml water in a saucepan. Once it comes to a boil, lower the temperature and simmer for 10 mins. Remove from heat, add the rosewater and a pinch of saffron, and leave to infuse. Set aside.
To make the gulab jamun, sieve ground cardamom, sugar, milk powder, flour and baking powder into a mixing bowl.
Rub in the 50 g butter using your fingertips until the mixture resembles coarse crumbs.
Add the yogurt, lemon juice and 3 Tbsp milk. Mix to form a soft dough, taking care not to overwork the mixture.
Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3 cm in diameter and 20 g each. Make sure the dumplings are smooth and have no cracks or folds.
Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
Heat the oil in a deep saucepan. Once the top is shimmering, the oil is hot enough for frying. Test the oil with a piece of bread to ensure that it sizzles. Fry the balls in batches over medium heat for 5-7 mins. (As soon as you drop one in, move it around immediately with a spoon to ensure it doesn’t catch on the bottom of the pan.)
Once the balls are even and dark golden brown, remove them from the oil and let them drain on paper towel.
Once cooled, add to the balls warm syrup and leave to soak at room temperature for at least 2-3 hours, if not overnight.
Eat warm or at room temperature, and garnish with slivered almonds, crushed pistachios and/or silver leaf for a special decoration.
