Rose Syrup Milk Balls

Combine dry ingredients in a large bowl by whisking together the milk powder, flour, baking powder, and ground cardamom. Add the chopped almonds, pistachios, and golden raisins to the mixture and stir until they are evenly distributed. Gradually incorporate the melted ghee into the dry ingredients, followed by the milk, continuing to mix until a smooth batter forms. Cover and let it sit for 20 minutes to allow the ingredients to meld together.

In a separate saucepan, combine sugar, water, rose water, and a small amount of ground cardamom. Heat over high heat until the mixture reaches boiling point, and then reduce the heat to a simmer for just one minute. Set aside.

Heat oil in a large skillet over medium heat, allowing it to reach the desired temperature for at least 5 minutes. Knead the dough until it becomes pliable, then shape into approximately 20 small balls. Reduce heat to low and fry the balls in batches until they start to float and double in size, but their color remains relatively unchanged. After 5 minutes of frying, increase heat to medium and cook the jamun balls frequently until they turn a light golden color. Remove from oil using a slotted spoon and place on paper towels to drain excess oil.

Transfer the fried jamun balls to the saucepan with the syrup and simmer over medium heat for about 5 minutes, gently pressing them to absorb the syrup. Serve immediately or refrigerate until chilled.