For the Rabdi: In a heavy bottomed saucepan: Add in the measured milk to it & keep the flame on the medium flame- Stir, add in the bread crumbs to it (you can cut out the edges of the breads or crumble it as is)

Keep stirring continuously, until it starts thickening a bit- Add in the milk powder, mixed with the milk (to a smooth paste) & keep stirring continuously & vigorously so as to avoid any lumps in it (Highly recommend to keep the flame from this point to low-medium)

At this point: Add in the chopped fry fruits- whichever is readily available to you...& let it cook a bit in the milk mixture in the process, add in the saffron strands as well

Add in the Cardamom Powder & Rose Water while stirring continuously & now, at this point- it’s thickened quite substantially

The colour too starts changing to the creamy-yellowish, now add in the sugar to dissolve in it well & get cooked slightly because, after adding in the sugar it’d become a bit loose again & that need be adjusted while stirring continuously on the low-medium flame

Finally, add in the ghee, give it all a really good mix- turn off the flame & set aside to let it cool completely (RT), once cooled it’d become even more thicker & it’d easily leave the pan without leaving much residues in the same- That’s exactly what we’re looking for

For the Sugar Syrup: In a large heavy bottomed pan: Add in the measured sugar & water- Keep the flame on high, add in the Rose Water & the Cardamom Powder & Saffron Strands- Mix everything well together until nicely combined & the sugar starts melting & forming the syrup now-

Check the consistency (it’d be like a bit oily & sticky kinda thing now), add in the lemon juice (to prevent crystallisation), mix well- Turn off the flame & let it sit on the hot oven itself for later use therein itself

For the Gulab Jamun: in a large mixing bowl- Add in all the aforementioned Dry ingredients & mix everything well together, add in the ghee & rub well with the dry mixture

Now, add in the milk gradually & knead it to a soft dough (kneading shouldn’t be vigorously done but with the gentle hands & pressures given)- The idea is to keep it as much as possible- Crack-free

Now, out of the prepared dough- Make the dough-lets (giving any shape of your choice) for the jamuns- Heat up a kadhai/wok over the low flame all through the frying process of the Jamuns- Add in the measured oil/ghee for frying the same

Drop them now, gently & cautiously to fry in the lowest possible heat by just swirling the oil around it & not touching them directly at this point- Once they increase in their volumes & sizes, with a wooden stick or a fork- keep stirring continuously but very gently so that they’re fried equally well from all the sides

Strain them now, turn off the flame once done & immediately drop them into the still hot/warm sugar syrup (the syrup should be hot/warm enough but not boiling or flame shouldn’t be on when the golden brown fried jamuns are dropped in it)

Let it be in this position resting with the lid on for at least 2 hrs time (a little more is good, I’d suggest)- Time to dish out, garnish as per your choice- it should turn out absolutely soft & moist- melting inside the mouth itself & super delectable for sure

ENJOY 😋 With the Family, Friends & Guests as well...💁🏻‍♀️