Custard Gulab Jamun with Silky Custard (Yields 8)

Instructions:

1. First, combine the 1.5 cups sugar, 1.5 cups water, crushed cardamom, and saffron in a wide saucepan. Bring it to a boil, then simmer for about 5 minutes until the syrup feels slightly sticky between your fingers. Remove from heat and stir in the rose water. Keep this warm on the side; we want it ready for the hot jamuns.
2. In a mixing bowl, sift together the milk powder, all purpose flour, and baking powder.
3. Rub in the 1 tsp ghee with your fingertips until the mixture looks like fine breadcrumbs. Add the milk 1 tablespoon at a time, mixing gently until a soft, slightly sticky dough forms. Don't overwork it! Let it rest for 5 minutes, which allows the flour to hydrate properly.
4. Divide the dough into 15-18 small balls. Grease your palms with a tiny bit of ghee and roll them until the surface is completely smooth and crack free.
5. Heat ghee in your heavy pan on low medium heat. Drop the balls in; they should sink and then slowly rise. Fry for 5-7 mins, stirring constantly with a slotted spoon until they are a deep, uniform golden brown.
6. Immediately move the fried jamuns from the ghee into the warm sugar syrup. Let them soak for at least 30 minutes. You will see them grow slightly in size as they drink up the liquid.
7. Mix the 2.5 tbsp custard powder with a little cold milk to make a smooth paste. Bring the remaining 500 ml milk and 0.25 cup sugar to a boil in a separate pot. Lower the heat and slowly pour in the custard paste while whisking vigorously. Cook for 2-3 minutes until the mixture thickens into a pourable cream. Stir in the cardamom powder and let it cool slightly.
8. Place 2-3 soaked jamuns into individual serving bowls or glass jars. Pour the warm or chilled custard over them. You can add a drizzle of the remaining rose syrup on top for extra flair. Chill the whole assembly in the fridge for at least 1 hour if you prefer it cold, or serve it immediately while the jamuns are still slightly warm.