To make Gulab Jamun  dough:

1. In a medium bowl,  combine the  mixture from the packet, pistachio powder,  green color, and milk into dough.

2. Grease your palm with ghee and make tthe dough smooth. (Hint: add little extra milk if the dough is too dry).

3. Divide the dough into 15 to  20 pieces smaller equal portions. Hint: Make sure that the ball iforms into smooth, without a crack.

To make Mango Syrup:

1. In a large pot, add water and sugar. Bring it to boil until the syrup is sticky, turn  the heat down to low.  Hint: To check whether the syrup is sticky or not, take 1/2 tsp syrup in a dish and touch and rub the syrup between two fingers.  

2. Add 1/2 cup of mango pulp, simmer couple minutes longer.

3. Continue to stir, add saffron and cardamom powder. 

To fry the Gulab Jamun Ball:

1. Heat the oil  in a frying pot over medium heat. To check the correct temperature ad of the oil, add one small ball gently by sliding into frying pot. Let it cook for a minute or two until it is light golden brown.  Hint:  A temperature is correct if the ball rises in the oil right away. 

2. Now, add few balls gently into frying pot;  turn them over once they rise in the oil. Allow them to fry evenly by turning over every few seconds until they are light golden brown.

3. Add them directly to hot mango syrup.  Repeat step 2 and 3 until all of them are fried and soaked in hot syrup. 

4. Transfer the Gulab Jamun with the syrup into serving bowl.

5. Garnish with Pistachio powder. 

6. Enjoy!