Gulab Jamun

Mix 9 parts milk powder, 3 parts all purpose flour, 1/4 part semolina, and baking soda to create the gulab jamun dry mix.

Prepare sugar syrup by dissolving equal parts sugar and water, adding green cardamom, and ensuring the syrup is not too viscous.

Add milk and curd gradually to the dry mix and knead into a soft dough, using very little water as milk powder releases water.

Add clarified butter (ghee) into the dough for richness.

Shape the dough into small, soft balls, avoiding making them too big or firm.

Optional: For stuffed gulab jamuns, fill dough balls with gulkand and pistachios, then seal tightly from all sides to prevent tearing while frying.

Heat clarified butter on low flame and gently fry the gulab jamuns slowly, stirring occasionally with a skimmer until they turn evenly golden brown and float on top.

Remove fried gulab jamuns and soak them immediately in hot sugar syrup (not boiling) so the syrup seeps inside.

Allow the gulab jamuns to absorb the syrup; they will initially float and then sink once fully soaked.

Garnish with pistachios, silver leaf, and rose petals before serving.