Gulab jamun is a popular South Asian dessert, made of a dough consisting mainly of milk solids, (often including double cream and a little flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.

Preparation

The preparation of the dough is fast, but during frying, if there is too much flour, the balls tend to break into crumbs, and the taste is not as good. In addition, when the dough is rolled into balls, they must be squeezed tightly to avoid cracks, otherwise they will fall to pieces in the fry-pan.

INGREDIENTS: To make 18 - 20 jamun

4oz (100g) Dried milk powder (full cream).

2 tbsp melted ghee.

3 tbsp plain flour.

½ tsp baking powder.

milk or water to mix

1 tbsp almonds.

1 tbsp pistachios.

1 tbsp sultanas.

½ tsp ground cardamon.

Oil for deep frying.

FOR THE SYRUP:

9oz (250g) granulated sugar.

7 fl oz (200ml) water

6 green cardamon pods.

Orange food colour. (optional)

Method:

Sieve the flour and milk powder into a bowl.

Add the baking powder, ground cardamon and finely chopped almonds, pistachios and sultanas.

Mix together then pour in the melted ghee. Continue mixing and add the milk or water (warmed slightly) until you have a stiff dough.

Leave to rest for 20 minutes. (Don't be tempted to miss this out.)

After 20 minutes the batter will have proved into a dough. Knead this and divide into 18 - 20 even balls.

Heat the ghee. Make sure that it is to temperature but is not too hot.

Cook the Jamon very gently (in 2 batches if necessary) turning constantly.

If the oil is at the correct temperature, they should rise after a minute or so. Keep turning the Jamon until they are a golden brown all over.

Meanwhile dissolve the sugar in the water with the cardamon pods and a touch of food colour if you like.

When the syrup is completely dissolved, drop in the Jamon and simmer for 5 minutes. Squeeze them gently so they soak up the syrup.

Serve immediately or chilled. These will keep overnight in the fridge but are much better made freshly as needed.