Gulab Jamun

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

In a large bowl, whisk together the milk powder, all-purpose flour, and baking powder until well combined. Ensure there are no lumps.

Add the melted ghee or butter to the dry ingredients and mix with your fingertips until it resembles coarse crumbs. Gradually add warm milk, one tablespoon at a time, and gently knead to form a soft, pliable dough. Be careful not to over-knead; the dough should just come together. Cover and let it rest for 5 minutes.

Divide the dough into 16-18 small, equal portions. Roll each portion gently between your palms to form smooth, crack-free balls. Ensure they are perfectly round and have no cracks, as cracks can cause them to break during frying.

Heat oil or ghee for deep frying in a karahi or deep pan over very low heat. The oil should be warm, not hot. Gently drop the shaped balls into the warm oil. Fry on very low heat, gently turning them occasionally with a slotted spoon, until they turn a uniform golden-brown color on all sides. This slow frying ensures they cook through evenly.

Once golden-brown, immediately remove the fried gulab jamuns from the oil using a slotted spoon and transfer them directly into the warm sugar syrup. Ensure the syrup is still warm for proper absorption. Let them soak for at least 30 minutes, or preferably an hour, until they absorb the syrup and become soft and plump.