Instructions
Make the sugar syrup first. Combine sugar, water, and cardamom in a saucepan over medium heat. Stir until the sugar dissolves. Bring to a gentle boil for 5–6 minutes to get a light one-string consistency. Remove from heat; stir in rose water and saffron. Keep warm.
Mix the dough. In a bowl combine milk powder, flour, and baking powder. Rub in ghee with your fingers until the mixture resembles coarse crumbs. Add warm milk one tablespoon at a time, mixing gently after each addition. The dough should just come together — soft and slightly sticky but not wet. Do not knead hard.
Rest the dough. Cover the dough with a damp cloth and rest for 10 minutes. This relaxes the gluten and makes the dough easier to roll into smooth balls without cracks.
Shape the balls. Divide the dough into 20 equal portions. Roll each portion gently between your palms to form a smooth, crack-free ball. If the surface cracks add a tiny drop of milk and re-roll. Cracks cause the balls to break during frying.
Fry on low heat. Heat oil or ghee in a deep heavy pan to 150°C — lower than most frying. Slide in 5–6 balls at a time. Fry gently rolling them around for 8–10 minutes until deep mahogany brown all over. Low temperature is essential so the inside cooks through before the outside burns.
Soak in syrup. Transfer the hot fried balls straight into the warm syrup. They will sizzle and quickly begin to absorb the syrup. Let them soak for at least 30 minutes before serving — 2 hours is even better. Serve warm, garnished with pistachios and a little extra rose water.