Coconut Sugar Gulab Jamun with a Twist

1.In a large mixing bowl, combine the milk powder, all-purpose flour, and baking soda.

2.Add the ghee to the dry ingredients and mix well until the mixture resembles breadcrumbs.

3.Gradually add milk to the mixture, kneading gently to form a soft dough. The dough should be smooth and pliable, not sticky.

4.Cover the dough with a damp cloth and let it rest for 10 minutes.

5.While the dough is resting, prepare the syrup by combining coconut sugar and water in a saucepan over medium heat.

6.Stir the mixture until the coconut sugar dissolves completely. Bring it to a boil, then reduce the heat and let it simmer for 5-7 minutes until slightly thickened.

7.Add cardamom powder and rose water to the syrup, stir well, and remove from heat. Set aside to cool slightly.

8.Divide the dough into small equal portions and roll each portion into a smooth ball, ensuring there are no cracks.

9.Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.

10.Gently slide the dough balls into the hot oil, frying them in batches. Stir occasionally to ensure even browning.

11.Fry the balls until they are golden brown and cooked through, about 5-6 minutes per batch.

12.Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil.

13.Once slightly cooled, immerse the fried balls in the warm coconut sugar syrup. Let them soak for at least 30 minutes to absorb the syrup.

14.Garnish the soaked gulab jamuns with chopped pistachios before serving.