GULAB JAMUN

Prep time 15 mins Cooking time about 30 mins Makes 15-16 ½ cup all-purpose flour, sifted 1 cup mawa or khoya (solidified milk), grated orwell crumbled A pinch of soda biocarbonate Ghee or oil, as needed Pistachio slivers, to garnish

FOR THE SYRUP

1½ cups sugar 2½ cups water ¼ tsp cardamom powder 8-10 saffron strands

For the syrup, place the ingredients in a deep saucepan and bring to the boil. Reduce heat to medium-high and boil until slightly sticky. Keep aside. For the balls, mix the flour, mawa and soda bicarbonate and knead to form a smooth dough. Grease your palms with ghee and divide the dough into 15-16 equal balls, ensuring there are no cracks. If that is difficult, then add some milk to the dough. Heat ghee or oil in a deep pan. Slide in 5-6 balls at a time and fry on medium-low heat until golden brown. Remove and drain on a kitchen towel. Repeat with the remaining balls.

Reheat the syrup until warm. Gently place all the balls in it. Soak for 1-2 hours, garnish and serve.