Gulab Jamuns in Saffron Syrup

First make a simple sugar syrup. Put the sugar, 750ml of water, the cardamom seeds and rose water into a deep-sided pan, and bring to a boil over a medium heat. Turn the heat down and simmer for around 10 minutes, until it thickens into a light, cordial-style syrup, stirring every now and again. Take off the heat, leave to cool, then taste and add more rose water (sparingly) if needed.

To make the jamuns, mix together the milk powder, flour, semolina and ghee in a bowl. Little by little, add the warm milk to the mixture to bind it together into a dough – you might not need all the milk, so add it slowly until you get a soft, pliable dough. Don’t overwork it, just knead it until it comes together.

Pour the oil into a deep-sided pan and heat it to around 140°C. Meanwhile, place a large plate or tray covered with kitchen paper on the side. Roll the dough into little balls the size of a marble (around 10g each) and lay them out on another tray. These will inflate in the hot oil, so don’t panic if you think they’re a little small. When rolling, you might
need a dab of warm ghee or oil to get a good ball. Try not to press too hard, and do your best to smooth out any cracks so the balls don’t split in the hot oil. But equally, be gentle on yourself if this is your first time.

Fry 4 to 6 jamuns at a time for 5 to 7 minutes, until golden brown, or the colour of almond skin. Remove to the tray covered with kitchen paper and drain. It’s worth testing the first batch. They’ll be firm on the outside and cakey inside but not gooey. (If they’re gooey, increase the cooking time.) Fry the rest. After they have cooled a little, put them into the syrup and leave to soak for a day or at least a few hours. To serve them warm, place the gulab jamuns and their syrup in a saucepan over a gentle heat. Serve drained of all but a couple of tablespoons of the syrup. Sprinkle ove the pistachios. If not serving straight away, refrigerate.