Gulab jamun

Preparing the dough:

1. 1Mix the semolina with 2 tbsp of water and set aside.
2. 2In a large bowl, mix the butter and powdered milk using your fingers until you get a sandy consistency.
3. 3Add the flour, baking powder, and hydrated semolina, and mix well.
4. 4Then add the milk and knead until you get a thick dough.
5. 5If the dough doesn't come together, add a little more milk.
6. 6Place a clean cloth over the bowl and let rest for 30 minutes.

Preparing the syrup:

1. 7In a saucepan, pour in the sugar, water, cardamom, lemon juice, and saffron, and bring to a boil over medium heat.
2. 8Once the mixture comes to a boil, remove from the heat and set aside.

Frying the jamun:

1. 9Shape the dough into small balls, slightly smaller than golf balls.
2. 10Heat the oil to 150°C and fry the dough balls until they are evenly dark golden brown.
3. 11Remove the jamun from the oil and let cool for 10 minutes.
4. 12Add the cooled jamun to the hot sugar syrup and cover with a lid.
5. 13Let sit in the syrup for at least an hour before serving.
6. 14Garnish with crushed pistachios and enjoy.