Gulab jamun

Method

• step 1

  To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.

• step 2

  Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.

• step 3

  To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.

• step 4

  Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.

• step 5

  Add the yogurt, lemon juice and enough milk to form a soft dough – take care not to overwork the mixture.

• step 6

  Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.

• step 7

  Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.

• step 8

  Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.

• step 9

  When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.