Make the Sugar Syrup: In a medium saucepan, combine the sugar, water, ground cardamom, saffron, and lemon juice. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer for 5 minutes. Turn off the heat and stir in the rose water. Keep the syrup warm on the stove.

Mix the Dough: In a large mixing bowl, whisk together the milk powder, all-purpose flour, and baking powder. Add the melted ghee or butter and mix well. Gradually add the warm milk, one tablespoon at a time, bringing the mixture together to form a soft, sticky dough. Do not overmix or knead the dough; just bring it together until smooth.

Shape the Balls: Let the dough rest for 5 minutes. Divide the dough into 20 small, equal-sized portions. Roll each portion between the palms of your hands into a completely smooth ball. There must be no cracks on the surface, or the balls will break apart during frying.

Fry the Jamuns: Heat the oil or ghee in a deep frying pan over the lowest possible heat. Test the temperature by dropping a tiny piece of dough into the oil. It should rise slowly to the top without changing color immediately. Drop a few dough balls into the warm oil.

Cook Evenly: Fry the balls over low heat, constantly and gently splashing the warm oil over them or rolling them around the pan to ensure an even, deep brown color. This process takes about 8 to 10 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Soak and Serve: While the balls are still warm, transfer them directly into the warm (not boiling) sugar syrup. Let the jamuns soak in the syrup for at least 2 hours before serving to allow the liquid to penetrate completely to the center. Serve warm or at room temperature.