Gulab jamun

• green cardamom pods↗4

  lightly squashed with the side of a knife

• caster sugar↗600g g
• rosewaterfew drops
• saffron strands↗¼ tsp tsp

  soaked in 2 tbsp warm water for 1 hr

• pistachios↗2 tsp chopped tsp

  chopped

• green cardamom pods↗6

  seeds removed

• caster sugar↗1 tsp tsp
• full-cream milk powder↗100g g
• plain flour↗40g g
• baking powder↗½ tsp tsp
• ghee↗50g g

  or softened unsalted butter plus 1kg ghee, for frying

• natural yogurt↗1 tbsp tbsp
• lemon juice↗squeeze of

  squeeze of

• whole milk↗4-5 tbsp tbsp

  4-5

• sunflower oil↗

Step-by-step instructions

1. 1

   To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don't let the water boil before the sugar has dissolved. Simmer for 10 mins, then cool.

2. 2

   Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside.

3. 3

   To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine.

4. 4

   Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.

5. 5

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

6. 6

   Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.

7. 7

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

8. 8

   Heat the 1kg ghee in a wok or karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan 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.

9. 9

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