To make the syrup

• Heat the sugar in 300 ml water on a medium/low heat until the sugar has dissolved.
• Add the cardamom pods and simmer for a further 2 minutes.
• Set aside.

To prepare the gulab jamun

• Mix the milk powder, baking powder, flour and semolina with approx. 100 ml milk.
• Knead into a pliable dough. If necessary add a little more milk.
• Divide the dough into 24 small balls and cover with a damp tea towel.
• Heat the oil - you can tell when it is hot enough because bubble will appear on a wooden spoon held in the fat.
• Fry the balls for 2-4 minutes until golden brown.
• Remove with a draining spoon and place on kitchen paper to dry.
• Add the rose water to the cool syrup.
• Place the fried dough balls in the syrup and steep for at least 30 minutes - if not overnight.
• Serve the balls on plates with some of the syrup and garnish with pistachios and rose petals.

Follow Fine Dining Lovers on Facebook