You can buy store bought mawa but as I didn’t have any, so I made it at home. (The ratio for store bought mawa is
1 kg mawa / 100 grams of plain flour.The texture of milk powder varies as well. )
In a pan add milk and ghee and cook on medium heat until it starts to bubble.

Add in the milk powder and mix well. Ensure no lumps are formed. Stir continuously for about 5 minutes or until it forms a soft dough. Do not over cook as it may become dry. Remove in a plate and let it cool. Set aside.

In a pan add sugar and water and bring it to boil. Add in rose essence and saffron. Let it simmer on medium heat for around 3 minutes. Turn off the gas.

Once the mawa has cooled add in plain flour, rose essence and baking powder. Knead the dough adding small amount of water at a time. Dough should be of soft consistency. Knead for 5 minutes until its nice and soft.

Divide the dough in small balls and roll it between your palm ensuring no cracks are visible.
Deep fry on low heat until nice golden brown. Put them in the syrup and cover for 2 hours before serving.
Enjoy on its own, with ice-cream or fresh cream.