1 cup of full fat milk powder 
1 small-medium egg 
2 tbsp of plain flour 
2tbsp of cream or fresh milk 
2tbsp of vegetable or sunflower oil for the mixture and 4 cups for deep frying 
1 tsp of baking powder 
6-7 green cardamoms 
2 tbsp of rose water 
¾ cup of castor sugar 
2 cups of water 
A few strands of saffron 
3 tbsp of sliced pistachios 



1. Mix together the milk powder, egg, plain flour, cream or fresh milk, oil, baking powder and mix very well. You should have a smooth pliable dough. Mixing the ingredients well is very important, otherwise the gulab jamun will crack later. If the mixture is dry add some more cream or fresh milk and if it is too wet add some more milk powder. 
2. Rub some oil on your hands, take a tablespoon of the mix and form a small ball with the palms of your hands, making sure there are absolutely no cracks in the surface. If the mix dries out while you are forming the balls, add in a few drops of cream or fresh milk to rehydrate it. Once you have formed balls out of the whole mix place them on the side. 
3. Heat the oil in deep pan on low heat. Once the oil is hot enough (not too hot) add in the balls and fry on a low heat constantly moving them around very gently so the take on an even colour. Once a deep dark brown take them out onto some kitchen paper. 
4. Heat the sugar, water , saffron and cardamom together in a pan till the sugar has dissolved. Add the fried balls into the sugar syrup and simmer on low heat for 10-15 mins till sugar syrup hydrates them to the centre and they become shiny and glossy from the outside. Add in the rose water. Do not cover while cooking or the skin will peel off. 
5. Tip into a deep serving dish with the sugar syrup. Garnish with sliced pistachios. Serve hot.