Add the powdered bread, and milk in a large bowl.
Mix and knead the ingredients to form a smooth dough.

Wet your palms and apply some oil – this helps make smooth even textured balls.
Take 1 Tbsp of dough in your palms and form a smooth ball. Keep the ball on a plate.

Similarly, form gulab jamun balls using all the dough.

Heat 1 cup oil in a wok/deep pan.
Add 5-6 balls and shallow fry until golden brown (takes 1 minute on low-med flames).
Similarly, fry all the balls and keep aside.

Make Sugar Syrup:

In a large pot, add all the sugar syrup ingredients (except rose water) and stir 2-3 times.
Let this simmer on low-med flames for 5-7 minutes.
Turn off the flame.

The fried gulab jamun balls and rose syrup in the sugar syrup.
Stir to coat each gulab jamun (take a deep pot, so that the sugar syrup can coat all gulab jamuns).
If you have time soak the gulab jamuns for more than 30 minutes or as long as you can (overnight is good too).

The gulab jamuns will soak the syrup and plump up.
Transfer to a serving bowl, add chopped pistachios and enjoy.