Gulab Jamun

Prepare the sugar syrup first by dissolving sugar in water over medium heat. Add the crushed cardamom pods and simmer for eight minutes until slightly sticky. Remove from heat, stir in rose water and saffron, and set aside to stay warm while you prepare the dough.

Combine the milk powder, flour, and baking soda in a bowl. Add the softened ghee and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs. Add milk one tablespoon at a time, mixing gently until a soft dough forms.

Knead the dough very lightly for just one minute. Over-kneading develops gluten and produces hard gulab jamuns instead of soft, melt-in-your-mouth ones. The dough should be smooth, slightly oily, and crack-free when you roll it between your palms.

Divide the dough into twenty small portions and roll each into a perfectly smooth ball with no visible cracks on the surface. Any cracks will cause the balls to split open during frying. If the dough feels dry, moisten your palms with a drop of milk.

Heat oil or ghee in a deep pan to one hundred and twenty degrees Celsius, which is lower than typical frying temperature. Fry the balls in small batches, turning constantly with a slotted spoon for eight to ten minutes until they are uniformly deep reddish-brown all over.

Transfer the hot fried balls directly into the warm sugar syrup. Let them soak for at least two hours, during which they will absorb the cardamom and rose-scented syrup and expand to nearly double their fried size, becoming soft and spongy throughout.

Serve the gulab jamun warm or at room temperature in small bowls with generous spoonfuls of the fragrant syrup. Garnish with crushed pistachios and dried rose petals. These beloved Pakistani sweets are indispensable at celebrations, weddings, and festive gatherings.