Gulab jamun

Ingredients
. 100 gm refined flour
. 500 gm khoya (concentrated whole milk)
. Water, as needed
. 50 gm cashew nuts
. 50 gm pistachios
. A few strands of saffron
. 2 kg ghee or clarified butter, for frying
. 2 gm baking powder
. Chopped pistachios and/or almonds, to garnish
For the sugar syrup:
. 1 kg sugar
. 220 ml water
. A few strands of saffron
. 4-5 cardamom pods (optional)
Method
Make the sugar syrup by mixing the sugar and the water. Add the saffron and, if you like, the cardamom pods too. Stir and heat for 5-10 mins until all the sugar is dissolved. Set aside.
Mix the refined flour with the khoya and sufficient cold water to make a dough of medium-hard consistency, and form into finger-sized portions.
Finely chop the cashew nuts, pistachio and saffron and stuff into the dumplings.
Fry in clarified butter on medium heat until the dumplings turn golden brown.
Coat the gulab jamuns in the sugar syrup and serve hot, sprinkled with chopped pistachios and almonds.