4 green cardamom pods, lightly squashed with the side of a knife
600g caster sugar
few drops rosewater
¼ tsp saffron strands, soaked in 2 tbsp warm water for 1 hr
2 tsp chopped pistachios
6 green cardamom pods, seeds removed
1 tsp caster sugar
100g full-cream milk powder
40g plain flour
½ tsp baking powder
50g ghee or softened unsalted butter plus 1kg ghee, for frying
1 tbsp natural yogurt
squeeze of lemon juice
4-5 tbsp whole milk
sunflower oil
Steps:
STEP 1
To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don’t let the water boil before the sugar has dissolved. Simmer for 10 mins, then cool.
STEP 2
Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside.
STEP 3
To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine.
STEP 4
Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.
STEP 5
Add the yogurt, lemon juice and enough milk to form a soft dough, taking care not to overwork the mixture.
STEP 6
Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
STEP 7
Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
STEP 8
Heat the 1kg ghee in a wok or karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
STEP 9
When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.
