Gulab Jamun

Ingredients

1 cup milk powder
3 tbsp self-raising flour
2 tbsp cornflour
1/4 tsp bicarbonate of soda
12 pistachio nuts
oil for frying

For the syrup:

425g sugar
juice of 1/4 lime
3 cardamoms
2 tsp rose water or 2 drops kewra water (optional)

Method

To make the syrup, bring 2 1/2 cups water to a boil. Add sugar, lime juice, cardamom skins. Boil on low heat for 20 minutes. Leave to cool. Add rose water or kewra water.

Place the milk powder, flour, cornflour and soda in a bowl. Pound the cardamom seeds slightly and add. Mix well. Gradually add 1 tbsp water at a time, adding a total of 3-4 tbsp water and make a dough. Knead well for 6-7 minutes. It will be little sticky.

Put a little oil on your finger and on the dough. Roll the dough in the bowl and the bowl should now come clean.

Heal oil in a wok or deep frying pan. First put the fire on high and after 3 minutes reduce it to the lowest possible. Meanwhile, divide the dough into 12 portions and roll each portion to make balls 2 cm diameter, and stuff each with a pistachio.

Deep fry the balls over lowest heat for 5-7 minutes, stirring constantly, until they are dark brown.

Remove and immerse them in the cooled sugar syrup. They will be ready to eat after half an hour.

Warm them in the syrup (if required) and serve warm.

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