Gulab Jamun

Directions

1. 1

   Smash all 12 cardamon pods, remove the shells and crush the seeds. Reserve the shells for later.

2. 2

   Combine the milk powder, plain flour, ghee, eggs, salt, half the crushed cardamon seeds and baking powder. Combine with your hands to form a dry dough.

3. 3

   Add a few tbsp of milk so that you can squeeze the dough into balls.

4. 4

   Roll about 1 tbsp of mixture into balls, pressing firmly so there are no creases.

5. 5

   Heat enough vegetable oil for deep frying on a low heat.

6. 6

   Fry all the balls on a very low heat for about 10 mins until deeply brown. Allow to cool for 15 mins.

7. 7

   For the syrup, crush the saffron in a pestle and mortar and then add in a few tbsp of hot water.

8. 8

   Add this to a large pan with the sugar, water and remaining cardamon (with the shells).

9. 9

   Bring to a gentle simmer just to dissolve the water. Bubble for 3 mins and then turn off the heat.

10. 10

    Prick holes in the gulab jamun with a toothpick and then allow to soak in the sugar syrup. Soak for 30 mins and then enjoy hot or cold.

11. 11

    Sprinkle with chopped cashews, if desired.