• Blitz the bread / rolls in a food processor until they form a fine crumb
• Transfer to a bowl and add the baking powder. Whisk it in. Then add milk, starting with 4 tbsp. Mix with a spoon
• Gently start to knead the dough with your hand, and add a little more milk as needed so the dough just comes together (I added about 5 1/2 tbsp). Knead for just 1-2 minutes to remove any lumps. Do not over-knead
• Oil your hands and divide the dough into 12-14 balls. Shape each ball properly so it does not have any cracks on it
• Place a wok with 2" of oil on medium-high heat to start heating the oil
• Alongside, add the water, sugar and cardamom pods for the syrup to a pot / pan. Ideally, the pan should be wide enough to fit the gulab jamun in 1 layer, but not so wide that the syrup does not have any depth and is spread too thin
• Put the pan with the syrup ingredients on the stove on medium heat. Bring to a boil, and simmer for 1-2 minutes until the sugar is dissolved. The syrup should not be thick. Turn off the heat and cover with a lid
• Once the oil is hot (~350F),  fry a test gulab jamun ball to begin with. The oil should be hot enough that the gulab jamun becomes a brown color in 3-4 minutes without expanding too much, but not so hot that it immediately starts to color and burn
• Once the oil is at the right temperature, carefully add half of the gulab jamun balls. Use a large spatula to gently swirl the balls around as you fry them so they cook evenly on all sides. They should develop a brown color in 3-4 minutes. Remove from the oil and set aside while you fry the remaining gulab jamun
• Once the gulab jamun are fried, add them to the hot syrup in the syrup pan. Lift the pan and gently swirl it so the gulab jamun turn and soak the syrup on all sides. Cover with a lid and wait for 15-20 minutes, turning the gulab jamun halfway
• After 15-20 minutes, the gulab jamun should be soft and ready to eat. Be careful while handling them as they can break easily
• Serve and enjoy!

Video tutorial: