A fragrant variation using dried rose petals and crushed pistachios for a Middle Eastern twist.
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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 to low and simmer the milk, stirring frequently to prevent burning, until it reduces to about 60% of its original volume.
Add the sugar, saffron strands, and cardamom powder to the thickened milk, stirring until the sugar is completely dissolved.
Stir in half of the crushed pistachios and half of the dried rose petals, allowing them to infuse their flavor into the milk for 5 minutes.
Gently squeeze any excess syrup out of the mini gulab jamuns and add them to the simmering milk mixture.
Simmer for another 3-4 minutes on very low heat so the jamuns absorb the flavored milk without breaking apart.
Turn off the heat and stir in the rose water and condensed milk for extra richness.
Transfer to a serving bowl and garnish with the remaining pistachios, rose petals, and silver leaf before serving warm or chilled.
