Make the syrup first and keep it warm.

Add the sugar, water, green cardamom, saffron strands and rose essence to a sauce pan and simmer gently until you get a sticky syrup but NOT a thick one string syrup. If the syrup feels sticky between your finger tips, it's good to go. If the syrup gets too thick, the dough balls won't be able to absorb it.

Keep the syrup warm while you make the dough.

Place the milk powder, plain flour, baking powder, ghee and 45g of the saffron infused milk in the jar of a hand blender. Process until you get a soft dough which comes together smoothly and pulls away from the sides. Add more saffron milk, a tsp at a time, if you need more to get a soft smooth dough.

You can even mix this together an a biwl, gradually adding the saafron infused milk and knead it, but the hand blender does a quicker, neater job.

Divide the dough into 18-20 grape sized small portions, bringing the dough together tightly by closing your hand into a tight fist, then rolling them while applying pressure to get neat, smooth little dough balls. They might look tiny, but they almost double in size after soaking in the syrup.

Heat the oil/ghee over a low medium flame until it's hot but not smoking.

Once that is done, then fry the dough balls in one batch or two, depending on the size of the wok and quanitiy of oil.

Fry over a low medium flame, turning the balls with a slotted spoon often to get an even golden brown colour.

Serve warm, at room temperature or chilled.