Pour milk in a large sauce pan. Bring to a boil simmer
When the milk has reduced to 1/2 it's original quantity, add condensed milk stir and mix well. Scrape the sides of the sauces pan from time to time.
When milk has reduced to 1/4 of its original quantity add saffron
Add cardamom powder mix and simmer for a couple of mins.
Remove from the flame. Serve to hot & cold.
How to make Gujab Jamun
In a plate take khoya, all-purpose flour, roasted semolina, baking powder.
Mix everything together and knead the mixture into a smooth, soft dough.
Divide the dough into equal parts.
Flatten out the small part of the dough, stuff pistachios. Roll each part between your palms to make smooth crack free balls.
Heat oil. Keep flame to medium.
When the oil is medium hot add a tiny ball of the dough into the oil.
Add the first batch of gulab jamuns. Please note that your gulab jamun should be submerged in oil or ghee.
Take out the gulab jamun balls from oil and transfer them into the warm sugar syrup.
let them soak in the sugar syrup for a minimum 6 hours, even better overnight.
For sugar syrup
Take a sauce pan add water and sugar
Stir gently until sugar dissolves. Let the sugar syrup boil for 10 minutes.
After 10 min take a drop of the sugar syrup in a bowl, when it is cool enough to handle,
Touch the drop with your thumb, touch your first finger to your thumb. If it feels sticky, your sugar syrup is ready.
Add crushed green cardamom. Stir. Remove from flame.
Stir very gently the oil and do not touch the gulab jamun. If the rest gulab jamun doesn't break while frying then you know your gulab jamun is good to go. but if the gulab jamun breaks, then add 1 tbsp refind flour and try again.