- In a pot mix water, sugar, cardamom, rose water, and saffron; bring to a boil. Lower heat and simmer until consistency is syrupy.
- Mix milk powder, flour, and baking soda in a bowl. Mix in melted butter and yogurt until dough comes together. Rest for 10 minutes. Roll into balls ½ inch in diameter. Should have 25 dough balls.
- Deep-fry the Gulab balls in the clarified butter at 350°F for about 1-2 minutes, stirring carefully, until dark golden brown on all sides. Drain on a paper-towel.
- Heat syrup back up to a boil and add in the fried Gulab. Turn off heat and let them soak in the syrup, covered for at least 1 hour. You can garnish with rose petals, toasted pistachios, add/or fresh mint.
Ingredient availability varies by location*