1. Bring the water to a boil in a two quart sauce pan.
2. Remove from the heat, add sugar and stir until the syrup temperature is 220�F.
3. Remove from heat. Add saffron and rosewater. Stir.
4. Keep the syrup warm over very low heat.

For the Jamun:

1. Mix the powdered milk and flour.
2. Add ghee and mix until all lumps disappear.
3. Slowly pour in the milk and mix thoroughly.
4. Knead until the dough becomes very smooth.
5. Form the dough into smooth oblong rolls 2� long and �� thick, air-dry for 10 mins.
6. Heat the ghee/oil in a shallow pan.
7. It should be hot but not smoking, approximately 300�F.
8. Carefully slide in 2 or 3 jamuns and fry until golden brown. Turn occasionally.
9. When done, remove from the ghee, drain and gently place in the warm syrup.
10. When all the jamuns are finished, place them in a shallow dish and allow them to soak in the syrup for 12 hours.
11. To avoid waiting 12 hours, simmer slowly for 15 to 20 mins.