For the dough, place the flour, powdered milk, baking powder, yogurt, butter and cardamom in a large bowl and knead well. If the dough is not soft enough, add some yogurt to it and knead again.

Divide the dough into 24 balls. The balls should hold together and not have any cracks on the surface, because otherwise they will crumble during the cooking ( if necessary brush the surface of the balls with some yogurt).

Heat the oil in a large saucepan and then place a few balls at a time. Fry the balls until they become golden. Remove and allow to cool.

To prepare the syrup, place the sugar, cardamom and saffron in a saucepan along with 1 liter of water. Bring to a boil and then let simmer for 20 minutes.

Transfer the hot syrup into a large heat-resistant serving dish.

Add in the fried gulab. Place the dish on the stove to keep it warm. For better taste, leave the gulab jamun balls in the syrup for 12 hours before serving.

Serve warm or cold.