gulab jamun Ingredients: For the dough balls 225g/8oz powdered milk 110g/4oz plain flour 1¼ tsp baking powder ½ tsp bicarbonate of soda 350ml/12fl oz milk 25g/1oz butter, melted vegetable oil, for deep frying For the sugar syrup 200g/7oz caster sugar 100ml/3½fl oz water few strands saffron To serve 1 tbsp chopped pistachio nuts 1 tbsp flaked almonds, toasted in a pan Instructions: For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. Heat the oil in a deep heavybottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown; then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve.
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