Gulab Jamun

In a saucepan, combine 2 cups of water, 1.25 cups of sugar, and 1/4 teaspoon of green cardamom powder. Add 1/8 teaspoon of orange food coloring if desired for color.

Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Then, reduce the heat to low and let it simmer for about 10-15 minutes, or until it reaches a slightly thick, syrupy consistency. Stir in 1/2 teaspoon of lemon juice to prevent crystallization.

Keep the syrup warm over very low heat while you prepare the gulab jamun balls.

In a bowl, combine 1 heaping cup of milk powder, 1 heaping tablespoon of all-purpose flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of green cardamom powder. Mix well.

Add 1 tablespoon of ghee (clarified butter) and 1 large egg to the dry ingredients. Mix with a spoon until just combined. The mixture will be crumbly.

Using your hands (wear gloves if preferred), gently bring the mixture together to form a soft, slightly sticky dough. Do not over-knead, as this can make the gulab jamun tough. If the dough is too sticky, you can add a tiny bit more milk powder or a drop of oil to your hands.

Lightly grease your hands with a little oil or ghee to prevent sticking.

Take small portions of the dough and roll them between your palms to form smooth, crack-free, shiny balls. Aim for a consistent size, about 1 inch in diameter, so they cook evenly.

Place the shaped balls on a plate, ensuring they don't touch each other.

Heat oil in a deep fryer or a heavy-bottomed pot over medium-low heat. Test the oil temperature by dropping a small piece of dough; it should sink and then slowly rise with gentle bubbles. If it rises immediately, the oil is too hot; if it doesn't rise, it's too cold.

Carefully add the gulab jamun balls to the hot oil in batches, ensuring not to overcrowde the pot. Fry them, stirring gently and occasionally with a slotted spoon, for about 7-10 minutes, or until they turn a deep golden brown and are cooked through.

Remove the fried gulab jamun from the oil using a slotted spoon and drain them on paper towels to absorb excess oil.

Immediately transfer the warm, fried gulab jamun balls into the warm sugar syrup. Ensure they are fully submerged.

Let the gulab jamun soak in the syrup for at least 15 minutes, or preferably longer, to allow them to absorb the syrup and become soft and juicy.

Serve the gulab jamun warm or at room temperature. Garnish with chopped pistachios if desired. Enjoy!