For the dough: Knead the powdered milk, cream, flour, ghee, baking powder and egg together with your hands in a small bowl. Once everything is well incorporated, break off pieces and roll into 1-inch balls.
Heat the oil in a medium saucepan over low heat. There should be enough oil to cover the balls while they deep fry. They should not cook too fast, so make sure that the oil is not overheating.
Meanwhile, for the sauce: In a separate saucepan, bring the sugar, cardamom (breaking it up slightly) and 2 cups water to a boil. Reduce the heat to a simmer. It is best to keep these 'stations' going simultaneously for seamless cooking.
Once the oil is heated and the sauce is simmering, place the dough balls in the oil and fry them slowly, cooking from the center. The oil should completely cover the dough balls. When the dough balls have reached a golden brown color on the outside, not too dark, but a nice, rich shade, add them to the sauce and allow them to simmer.
If the dough balls break easily in the sauce, it means there is too much baking powder in the mix. If there is any hardness, there is not enough. To 'dress up' your finished product, you can sprinkle them with crumbled pistachios and almonds and even a bit of pounded silver which is tradition in Pakistan on special occasions.
Recipe courtesy of Vanessa Colombo