Gulab Jamun

In a bowl, combine milk powder, all-purpose flour, and baking powder. Add melted ghee and gradually add milk, kneading gently to form a soft, smooth dough. Do not overknead.

Divide the dough into 8-10 equal portions. Roll each portion gently between your palms to form smooth, crack-free balls.

In a saucepan, combine granulated sugar, water, and lightly crushed cardamom pods. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes until the syrup is slightly sticky. Keep warm.

Heat the vegetable oil in a deep, heavy-bottomed pan over low-medium heat. The oil should be moderately hot, not smoking. Carefully drop the jamun balls into the oil and fry, turning occasionally, until they are evenly golden brown. This takes about 10-15 minutes per batch.

Using a slotted spoon, remove the fried gulab jamuns from the oil and immediately transfer them to the warm sugar syrup. Ensure they are fully submerged. Let them soak for at least 30 minutes, or longer for maximum softness and flavour. Serve warm or at room temperature.