Diwali Gulab Jamun

Ingredients

• 200g whole milk powder
• 100g all-purpose flour
• 50g ghee, melted
• 60ml evaporated milk
• 1 green cardamom pod, seeds ground
• 1 pinch saffron threads
• vegetable oil for deep-frying
• 400ml whole milk
• 300g sugar
• 4 green cardamom pods, bruised
• 1 cinnamon stick
• 4g rose water
• 15g pistachios, blanched and halved

Method

1. 1
   Soak saffron in 30ml warm milk; set aside.
2. 2
   Blend milk powder, flour, ghee, evaporated milk, and ground cardamom until breadcrumb texture forms; knead into stiff dough, rest 10 minutes.
3. 3
   Roll into 12 balls (18g each), keeping hands lightly oiled.
4. 4
   Heat oil to 160°C; fry balls until golden amber, approximately 4–5 minutes, turning constantly — they will puff and darken further off heat.
5. 5
   Bring milk and sugar to boil with bruised cardamom and cinnamon; add fried balls and simmer 8 minutes.
6. 6
   Remove from heat; stir in saffron milk and rose water.
7. 7
   Cool to room temperature, then refrigerate minimum 2 hours before serving garnished with pistachios.