Milk Powder Gulab Jamun

Prepare the syrup: In a saucepan, combine sugar, water, and crushed cardamom pods. Bring to a boil over medium heat, then simmer for about 5-7 minutes until the syrup feels sticky (slightly less than one-string consistency). Stir in saffron and rose water if using. Remove from heat and cover to keep warm.

In a mixing bowl, sieve together the milk powder, all-purpose flour, and baking soda to ensure even distribution.

Add the melted ghee to the dry mixture and rub it in with your fingers. Gradually add the milk, a tablespoon at a time, mixing gently with your fingers until a soft, slightly sticky dough forms. Do not knead heavily.

Grease your palms with a little ghee. Pinch small portions of the dough and roll them gently between palms into smooth round balls (approx 12-15g each). Ensure there are absolutely no cracks on the surface.

Heat ghee or oil in a heavy-bottomed pan over low-medium heat. The oil temperature should be low (around 130°C/266°F). Test by dropping a small piece of dough; it should sink and slowly rise to the top without browning immediately.

Slide 4-5 balls into the oil. Fry slowly, gently swirling the oil (not touching the balls directly) to ensure even browning. Fry for 7-10 minutes until they turn a uniform golden brown.

Remove the fried jamuns with a slotted spoon, drain excess oil, and drop them immediately into the warm syrup (about 50-60°C/122-140°F). The syrup must be warm, not boiling hot.

Let the jamuns soak in the syrup for at least 2 hours to absorb the sweetness and become spongy before serving.