Always use well‑soaked gulab jamun for this recipe

Homemade or store‑bought jamun both work; drip excess syrup (don’t squeeze) and place on a parchment‑lined tray

Freeze for 2 hours

Heat water in a pan and place a glass bowl on top (double boiler)

Add white chocolate chips, coconut oil, saffron, and cardamom powder

Mix until almost melted

Remove from heat and stir until smooth and shiny

Dip each frozen gulab jamun into the melted chocolate and coat well

Tap to remove excess chocolate and garnish with nuts or rose petals

Place coated jamuns back on the tray and repeat

Work in batches to keep jamuns cold

If chocolate thickens, double‑boil again or add a little chocolate + coconut oil

Let them set at room temperature or refrigerate

Always refrigerate before serving