These soft, syrup-soaked spheres get their signature milky richness from full-fat milk powder, brought together into a smooth, pliable dough that fries up into a deep golden shell with a tender, spongy center. A fragrant cardamom-and-rose-water syrup does the real work here, soaking into each fried ball until it plumps up and turns lusciously juicy in every bite. The gentle, low-temperature fry is key to getting that even, cracked-free surface without any dense or raw center, and a scatter of slivered pistachios on top adds color and a nice bit of crunch against the soft, syrupy texture. This is a classic dessert that translates well for a gluten free table, so you can serve up a warm plate of these without a second thought.
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Combine the water, sugar, and crushed cardamom pods in a large saucepan over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes until the syrup is slightly thickened and coats a spoon lightly. Remove from the heat, stir in the rose water, and keep warm over the lowest heat setting.
In a medium mixing bowl, whisk together the milk powder, all-purpose flour, and baking soda. Add the softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs with no visible butter pieces.
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