Gulab Jamun

In a large bowl, combine the full fat milk powder, all-purpose flour, and baking powder. Add the melted ghee and mix thoroughly until the mixture resembles coarse crumbs. Gradually add the full fat milk, one tablespoon at a time, kneading gently to form a soft, smooth dough. Be careful not to over-knead the dough, as this can make the jamuns tough.

Divide the prepared dough into small, equal portions. Gently roll each portion between your palms to form smooth, crack-free balls. It is crucial to ensure there are no cracks on the surface of the balls, as they can break apart during the frying process.

Heat oil in a deep, heavy-bottomed pan or karahi over medium-low heat. The oil should be warm, not smoking hot. Gently slide the shaped jamun balls into the warm oil. Fry on very low heat, turning them occasionally to ensure even cooking and browning, until they turn a uniform golden-brown color. This step can take about 10-12 minutes to achieve the perfect color and internal cooking.

While the jamuns are frying, combine granulated sugar, water, and crushed green cardamom pods in a separate pot. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until the sugar dissolves completely and the syrup becomes slightly sticky, but not too thick. Remove the pot from heat and stir in the rose water.

Once the jamuns are beautifully golden brown, carefully remove them from the oil using a slotted spoon. Immediately transfer the hot fried jamuns into the warm sugar syrup. Ensure the syrup is warm, not boiling hot, to allow the jamuns to properly absorb the sweet liquid without shriveling.

Allow the jamuns to soak in the syrup for at least 30 minutes to an hour, or until they have become soft, plump, and have fully absorbed the fragrant syrup. They will swell significantly in size. Garnish with chopped pistachios just before serving. Enjoy your homemade Gulab Jamun warm or at room temperature.