Gulab jamuns

Syrup

• 450 g water
• 400 g white sugar
• 1 pinch saffron threads
• 3 cardamom pods (green), crushed
• 1 tsp lemon juice

Gulab jamuns

• 80 g semolina
• 2 tsp ground cardamom
• 1 pinch saffron threads
• 140 g full cream milk
• 140 g milk powder
• 1 ½ tsp baking powder
• vegetable oil, for frying