Gulab Jamun

• Mix the milk powder, flour and baking powder in a bowl, until the batter is smooth with no lumps.​
• Separately whisk together the melted ghee, egg and cream until smooth​.
• Pour the wet ingredients into the dry ingredients and use a spoon to mix them together.
• Use a press and swirl motion, getting rid of any lumps, until a shaggy dough forms that starts to pull away from the edges of the bowl.  This should take 60-90 seconds only. Do not over-knead or overwork the dough. It’s fine for it to be soft and sticky​​.
• Refrigerate the dough for 10-20 min until it is semi-firm and easy to shape. During this time, you can start heating the oil for frying as instructed below​.
• Once chilled, divide the dough into 15 equal pieces, about 16g each. Scale to ensure all pieces are the same weight​.
• Lightly rub some ghee or oil onto yourhand  palms and fingers. Working one piece at a time, roll the pieces gently between your palms, applying light pressure at first to make them smooth and crack-free. Then release the pressure and rotate your palms in opposite directions, with the ball in between, to make them into perfect spheres.​ This should be quick, and easy; avoid over working the balls as that can cause them to crack. If the dough feels too sticky during this process, place it back in the fridge for a few minutes​
• Once all balls have been shaped, you can place them into the fridge while the oil heats up​ and ready to fry until golden brown,​​

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• Add the sugar, water and cardamom pods for the syrup into a large saucepan. Place on the stove on low heat and stir occasionally. Cook only until the sugar has dissolved and the syrup starts to simmer. Then turn off the heat and cover with a lid​​
• By the time the balls are done frying, the syrup should still be hot. If not, turn on the heat to bring it to a simmer again, and turn it off. Gently drop all the balls into the syrup, and swirl the saucepan around a few times to encourage all sides of the Gulab jamun to get soaked​​
• Cover with a lid and rest for at least ~20 minutes, or until the Gulab jamun have soaked up nearly all the syrup and almost doubled in size.​

• Bring the milk and glucose syrup to a full boil in a saucepan.
• Place the chocolate in a bowl and pour the hot milk mixture over it.
• Allow to stand for 1 minute, then stir gently from the center outward until smooth and glossy.
• Serve at room temperature. Lightly roast the pistachios, allow to cool, then roughly chop.
• Garnish the sauce with the roasted pistachios and cocoa nibs for added texture and crunch.​