Gulab Jamun

In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until the syrup is slightly sticky (one-string consistency is not required). Remove from heat, stir in rose water and saffron (if using), and set aside to cool slightly.

In a large bowl, combine milk powder, all-purpose flour, and baking powder. Mix well. Add the melted ghee or butter and rub it into the dry ingredients until crumbly. Gradually add milk, one tablespoon at a time, and gently knead until a soft, pliable dough forms. Do not over-knead, as this can make the jamuns hard.

Divide the dough into 12-15 equal portions. Roll each portion gently between your palms to form smooth, crack-free balls. Ensure there are no cracks, as they can break apart during frying. Keep them covered with a damp cloth to prevent drying.

Heat oil or ghee in a deep, heavy-bottomed pan over very low heat. The oil should be warm, not hot. Carefully drop the shaped balls into the warm oil. Do not overcrowd the pan. Fry on very low heat, gently stirring occasionally, until they turn an even golden brown color. This slow frying ensures they cook through evenly and are soft inside.

Once the Gulab Jamuns are deep golden brown, remove them from the oil using a slotted spoon and immediately transfer them to the warm sugar syrup. Make sure the syrup is warm, not boiling hot, as very hot syrup can make them shrink. Let them soak for at least 30 minutes to an hour, or preferably longer, for maximum absorption and softness.

Transfer the soaked Gulab Jamuns to a serving dish. Garnish with slivered pistachios and edible silver leaf, if desired. Serve warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream or kulfi.