Jamuns nestled in thick milk solids and baked until a golden crust forms on top.
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Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat.
Reduce the heat and simmer the milk, stirring frequently, until it reduces to half its original volume and thickens.
Add the sugar, condensed milk, and crumbled khoya to the thickened milk, whisking well to ensure no lumps remain.
Stir in the cardamom powder, saffron strands, and rose water, then simmer for another 5 minutes until the mixture reaches a coating consistency.
Preheat your oven to 180°C (350°F) and lightly grease a shallow baking dish with ghee.
Place the gulab jamuns (slightly squeezed to remove excess syrup) into the baking dish and pour the thickened milk mixture over them.
Garnish the top with slivered almonds and pistachios, then bake in the oven for 15-20 minutes until the top develops a golden-brown crust.
Remove from the oven and allow it to rest for 5 minutes before serving warm.
