Gulab Jamun

Method

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1. 1Make the syrup: bring the sugar, water and cardamom to a boil, then simmer gently for 5 minutes once the sugar dissolves. Add the lemon juice and rose water and turn off the heat; keep it warm.
2. 2Mix the milk powder, flour and bicarbonate of soda in a bowl. Add the melted ghee and rub it in with your fingertips.
3. 3Add the warm milk a spoonful at a time and bring the dough together gently without kneading. It should be soft, slightly sticky and free of cracks; rest for 5 minutes.
4. 4With lightly greased hands, shape 16-18 balls about 2.5 cm across. Roll them gently between your palms until the surface is completely smooth with no cracks.
5. 5Heat the oil in a wide pan over low heat to about 140-150 °C. A ball dropped in should sink, then rise slowly after a few seconds without fierce sizzling.
6. 6Add the balls and leave them untouched for a minute, then gently swirl the oil with a spoon so they brown evenly. Fry for 8-10 minutes until slightly enlarged and deep brown all over.
7. 7Lift them out and drop straight into the warm syrup. Soak for at least 2 hours, until they absorb the syrup, turn soft and nearly double in size.
8. 8Serve a few in each bowl with some syrup, sprinkled with pistachios, warm or at room temperature.