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 but not too thick. Remove from heat and stir in the rose water. Set aside to keep warm.

In a mixing bowl, combine the milk powder, all-purpose flour, and baking soda. Mix well to ensure all dry ingredients are evenly distributed.

Add the melted ghee or butter to the dry ingredients and mix with your fingertips until crumbly. 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 just pliable enough to form balls.

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 cause the jamuns to break apart during frying.

Heat oil or ghee in a deep frying pan over very low heat. The oil should be warm, not hot. Gently drop the jamun balls into the oil, ensuring not to overcrowd the pan. Fry them on very low heat, turning occasionally, until they are evenly golden brown from all sides. This slow frying process ensures they cook through without burning.

Once the jamuns are beautifully golden, remove them from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Make sure the syrup is warm, not boiling hot, otherwise the jamuns might shrivel. Let them soak in the syrup for at least 20-30 minutes, or preferably longer, to absorb the sweetness and become soft and juicy.

Serve the Gulab Jamuns warm or at room temperature, garnished with slivered pistachios. They are truly a treat for any occasion!