Mix together the milk and semolina and allow to rest for about 5 minutes.
Add milk powder, flour and ground cinnamon to a bowl and mix together.
Add in the melted ghee and mix well, then slowly add in the milk semolina mixture.
Kneading with your hands or spoon, keep adding the milk mixture until a soft dough starts to form. Once a dough forms, allow to rest for 5 mins.
Boil water and add sugar, 2-3 green cardamom pods, saffron and optional rose water, and then simmer on a low heat.
Taking a small amount of dough, roll into a ball.
Roll out the remaining dough into small balls, these will expand while frying.
Over medium/low heat vegetable oil, then drop in slowly a few of the jambu balls.
Stirring constantly, ensuring the balls are rolling around the pan, this ensures they cook evenly.
This process my take awhile as cooking on low/medium heat and turn them a deep golden brown.
Remove from the oil to set aside for about a minute, then drop into the syrup and allow to soak up the syrup.
Serve with a little syrup either cold or warm.