Gulab Jamun

Instructions

1. 1
   Make the sugar syrup first: boil sugar and water with cardamom pods until slightly sticky (one-string consistency). Add rose water and saffron. Keep warm.
2. 2
   Mix milk powder, flour, and baking soda in a bowl. Add melted ghee and mix.
3. 3
   Gradually add milk, a tablespoon at a time, and knead gently into a smooth, soft dough. Do not over-knead — the dough should have no cracks.
4. 4
   Divide into 24 small portions and roll into smooth balls. Ensure there are no cracks on the surface.
5. 5
   Heat oil to 130°C (270°F) — this is important, the oil must be at a lower temperature than usual. Fry the balls gently, turning constantly, until deep golden brown all over, about 5-6 minutes.
6. 6
   Immediately transfer fried balls into the warm sugar syrup. Let them soak for at least 2 hours, preferably overnight.
7. 7
   Serve warm or at room temperature, with a few spoonfuls of syrup and garnished with chopped pistachios.