In a small sauce pan, add sugar, water, saffron strands, cardamom pods and heat on medium until it boils.

Once it is boiling, stir in rose water, remove from heat, add your teaspoon of lemon juice, to prevent crystallization of sugar and set aside. Keep warm. You can do this my either keep it on the stove at a very very low heat so it is not boiling or just sitting covered, and turning on the stove only if it cools significantly.

In a large mixing bowl add powdered milk, baking soda, all purpose flour, and mix.

Add ghee and mix with your whisk until an even crumbly mixture forms.

In a separate small bowl, mix together your milk and yogurt.

Add your milk and yogurt mixture to your milk powder, flour and ghee mixture, a tablespoon at a time, until a malleable dough comes together. You will need to start using your hands to text the texture of the dough.

I typically add about 2-3 tablespoons of liquid. Adding liquid is the trickiest part because you want a dough that is soft enough to be smoothed out with no cracks, but firm enough so it isn't too sticky.

You should be able to form one round ball, without any creases. You can add ghee to your palms to help with stickiness if any.

Divide this big dough ball into 16 pieces and work quickly to roll each pieces into a small smooth ball. The balls will seem very small but they expand when they cook and soak and liquid.

When all the small, smooth milk dough balls are formed, set aside and get ready to fry.

In a deep frying pan or a pot, heat up enough neutral vegetable oil (do not use olive oil or it will burn) or ghee to at least 2 inches deep. If I have more oil, the deeper the better because balls float and tend to burn less because they are further away from the bottom of the pan.

When oil is hot, add a test dough ball to the hot oil and fry, turning often the entire time. The dough ball should brown evenly and not too quickly. If it is browning too quickly or burning, your oil is too hot.

After test dough ball is fried, remove, place on a paper towel to remove excess oil and into your syrup

Fry the rest of the dough balls, turning often so they brown evenly and don't stick to the bottom of the pan (in the case of oil that is more shallow).

When ready, golden brown on the outside, place on a paper towel to remove excess oil and place into your syrup.

Keep your syrup on low heat for 2 minutes with dough balls in the syrup this will help softens balls. Remove from heat and set aside.

Syrup and dough balls should remain at room temp for 4 hours to soak.

You can serve after your delicious treats 4 hours and store in a container, in the syrup to store. I serve mine with a little bit of crushed pistachios and if I am being fancy, a few strands of saffron on top.