Gulab Jamun

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves completely. Add crushed cardamom pods and saffron (if using). Reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky but not thick. Remove from heat and stir in rose water. Keep warm.

In a large bowl, combine milk powder, all-purpose flour, and baking powder. Mix well to ensure all ingredients are evenly distributed. This forms the base of your Gulab Jamun dough.

Add melted ghee or butter to the dry mixture. Rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add milk, one tablespoon at a time, and gently knead to form a soft, smooth dough. Be careful not to over-knead, as this can make the jamuns hard. The dough should be pliable and not sticky.

Divide the dough into 16-20 equal small portions. Roll each portion gently between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can cause the jamuns to break apart during frying. Keep them covered with a damp cloth to prevent drying.

Heat oil or ghee in a deep frying pan over very low heat. The oil should be warm, not hot. Gently drop the prepared jamun balls into the warm oil. Fry on very low heat, turning occasionally, until they turn golden brown all over. This slow frying ensures they cook evenly inside and become soft. This step is crucial for perfect texture.

Once the jamuns are fried to a beautiful golden brown, immediately transfer them from the oil directly into the warm sugar syrup. Let them soak for at least 30 minutes, or preferably an hour, to absorb the syrup and become soft and spongy. The longer they soak, the more flavorful they become. Garnish with chopped pistachios before serving.