Gulab Jamun

For the dough balls:
• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee (clarified butter)
• 3–4 tbsp milk (as needed)
• Vegetable oil or ghee for frying

For the sugar syrup:
• 2 cups sugar
• 2 cups water
• 4 cardamom pods (crushed)
• 1 tsp rose water
• Few saffron strands (optional)

For garnish:
• Crushed pistachios
• Edible rose petals

Step 1: Prepare the sugar syrup
1. In a saucepan, combine sugar, water, and crushed cardamom pods. Heat over medium heat, stirring until the sugar dissolves.
2. Simmer for 8–10 minutes until slightly thickened.
3. Add rose water and saffron strands (if using). Keep the syrup warm.

Step 2: Make the dough balls
1. In a bowl, mix milk powder, all-purpose flour, and baking soda. Add ghee and mix until crumbly.
2. Gradually add milk and knead gently to form a soft, smooth dough. Avoid over-kneading.
3. Divide the dough into small, smooth balls, ensuring there are no cracks.

Step 3: Fry the dough balls
1. Heat oil or ghee in a deep pan over low-medium heat. Test the temperature with a small piece of dough; it should rise slowly without burning.
2. Fry the dough balls in batches, stirring gently for even browning, until golden. Remove and drain on paper towels.

Step 4: Soak in syrup
1. Immediately transfer the fried balls into the warm sugar syrup. Let them soak for at least 2 hours to absorb the syrup fully.

Step 5: Serve
1. Garnish the gulab jamun with crushed pistachios and edible rose petals. Serve warm or at room temperature.