Gulab Jamun

Ingredients

• For the syrup: 1 1/2 cups sugar
• 1 1/2 cups water
• 4 cardamom pods, crushed
• pinch of saffron (optional)
• 1 tsp rose water
• 1 tsp lemon juice
• For the dough: 1 cup full-fat milk powder
• 1/3 cup all-purpose flour
• 1/2 tsp baking powder
• 2 tbsp ghee or melted butter
• 1 tbsp plain yogurt
• 3 to 4 tbsp warm milk
• oil or ghee for frying
• chopped pistachios, to serve

Steps

1. Simmer the sugar, water, cardamom and saffron 5 minutes until slightly sticky but not thick. Stir in the rose water and lemon juice and keep warm.
2. Mix the milk powder, flour and baking powder. Rub in the ghee, add the yogurt, then add milk a spoonful at a time to make a very soft, smooth dough. Don't knead.
3. With lightly greased hands, roll into 20 small, smooth balls with no cracks.
4. Heat 2 inches of oil to about 280°F (low). Fry the balls a few at a time, stirring the oil gently around them, until evenly deep golden brown, 6 to 8 minutes.
5. Drain briefly and drop the hot balls into the warm syrup. Soak at least 1 hour; they will swell.
6. Serve warm or at room temperature, sprinkled with pistachios.

TipFry low and slow; if the oil is too hot the outside browns while the inside stays raw and they won't absorb the syrup.