Take the fine semolina (chiroti rava) in a small bowl, add 1 1/2 tbsp water and let it soak for 10 minutes. In a wide mixing bowl, take the milk powder, add ghee and 1/2 tbsp cooking oil. Mix thoroughly with your fingertips so the fat is evenly distributed with the milk powder.

To this mixture, add baking powder, maida and the soaked semolina. Mix gently with your fingers without applying too much pressure until it resembles pea-sized granules.

Gradually add room-temperature boiled milk (about 1 to 2 tbsp) and gently gather the mixture to form a soft dough. Do not knead with your palms; use your fingers alone. The dough will look sticky initially. Cover with a clean dry cloth and let it rest for 10 minutes (it will absorb moisture and turn smooth).

While the dough rests, prepare the sugar syrup. In a deep pan or kadai, combine sugar and water. Bring to a boil on high heat until the sugar dissolves completely, then reduce to medium heat and boil for 5 minutes until it becomes sticky like oil (thin sticky consistency, no string needed). Add crushed cardamom seeds and saffron strands. Turn off the heat and keep the syrup warm.

Uncover the jamun dough. It will now be soft and non-sticky. Divide into small portions and roll gently between your palms into smooth, crack-free round balls. If needed, lightly grease your palms with ghee. Keep the rolled balls covered with a dry cloth to prevent drying.

Heat oil or ghee in a kadai on low to medium flame. Test the temperature by dropping a tiny piece of dough: it should rise slowly to the top within 5 seconds without browning instantly. If the oil is too cold, the jamuns will disperse; if too hot, they will brown on the outside while staying raw inside.

Gently drop the jamun balls into the oil. Do not disturb them for the first 10 seconds. Then gently swirl the oil in a circular motion with a ladle so the jamuns rotate and fry evenly to a rich, uniform golden brown color on low flame.

Remove the fried jamuns with a slotted spoon and drain on paper towels for a minute.

Immediately drop the hot jamuns into the warm sugar syrup. Let them soak for at least 2 to 3 hours so they absorb the syrup, puff up and become soft and juicy. Enjoy warm or chilled!