Gulab Jamun

Method

1. 1
   Smash all 12 cardamom pods, remove the shells, and crush the seeds. Reserve the shells for later.
2. 2
   In a bowl, combine milk powder, plain flour, ghee, eggs, salt, half of the crushed cardamom seeds (from 6 pods), and baking powder. Mix with your hands to form a dry dough.
3. 3
   Add a few tablespoons of milk so that the dough is moist enough to squeeze into balls. Roll about 1 tablespoon of mixture into smooth balls, pressing firmly so there are no creases.
4. 4
   Heat enough vegetable oil for deep frying in a pan on a very low heat. Fry all the balls on the low heat for about 10 minutes until deeply brown. Allow to cool for 15 minutes.
5. 5
   For the syrup, crush the saffron in a pestle and mortar with a few tablespoons of hot water. Add this to a large pan along with the sugar, water, and the remaining cardamom seeds and reserved shells.
6. 6
   Bring the syrup to a gentle simmer just to dissolve the sugar. Let it bubble for 3 minutes, then turn off the heat.
7. 7
   Prick holes in the cooled gulab jamun with a toothpick, then place them in the syrup. Let them soak for 30 minutes.
8. 8
   Serve warm or cold. Garnish with chopped cashews if desired. Optionally, add a splash of rose water to the syrup for extra flavor.