Gulab Jamun (Milk Powder Balls)
For the syrup, add the sugar to 1 liter (approximately 4 cups) of water in a saucepan and boil for 5 minutes until sugar has dissolved. Add the rose water, briefly stir and set aside.
Open the cardamom pods, remove the seeds and crush in a mortar. Warm the milk warm. In a bowl, mix milk powder, flour, baking powder, cardamom and ghee with fingertips. Add the warm milk slowly and mix all ingredients thoroughly together to form a firm, smooth dough.
Divide the dough into 2 cm (approximately 3/4-inch) balls. The dough is ideal if the balls do not stick to your fingers. If the dough is too dry, knead in a little milk.
Heat the oil in a wide pot. The oil must not be too hot. Add the balls with a slotted spoon into the oil and fry over medium heat until golden, about 10 minutes. Every now and then, check balls with the slotted spoon. To see whether the balls are cooked, take out one ball and drop it into the syrup. If it does not collapse after 2 minutes, the balls are done. Remove, drain briefly and add to the syrup. Soak for about 1 hour in the syrup balls are completely swollen. Serve cold or lukewarm with sugar syrup and sprinkled with grated coconut or pistachio.