Gulab Jamun (makes 16)

One of India’s most cherished festival desserts,

If using powdered milk

Start by adding the powdered milk, flour, baking powder and cardamom powder to a bowl and mixing through thoroughly

Add in the melted ghee and incorporate to form a breadcrumb type mix

Mix the lemon juice and milk together and then slowly incorporate into the mix a little at a time until you create a dough that is pliable but doesn’t stick to your hands

If using condensed milk

Add the flour, baking powder and cardamom powder to a bowl and mix through

Add in the melted ghee and incorporate to form a breadcrumb type mix

Tip in the condensed milk and then slowly incorporate until you create a dough that is pliable but doesn’t stick to your hands. You may need to add more flour a teaspoon at a time if it’s still sticky

Once your dough is ready make a long sausage shape, cut it in half, then cut each of those pieces in half another 3 times to end up with 16 roughly identical size pieces of dough

Take a piece and roll it between the palms of your hand to create a soft, round shiny ball. It should have a glossy and slightly oily surface so it wont stick to your plate. Make all of the balls the same way and set aside

Make sure the balls are smooth with no cracks in the surface, this could let in oil and make them crack

You can store them now covered until required if making a day earlier

Now for the syrup

Add a large pan to the stove and add the sugar, water, cardamom powder, cracked cardamom pods, saffron, rose water and lemon juice. Heat on a low to medium heat until fully dissolved stirring every minute to stop the sugar sticking.

Turn up the heat and simmer until you get a light sticky syrup that just clings to your spoon, you don’t want anything too thick as it wont sink into the Gulab Jamun balls

Now, heat some oil or ghee on a medium heat to 150 Celsius, too hot and you’ll end up with burnt Gulab Jamun on the outside before they are cooked all the way through. Use a thermometer to keep an eye on the temperature as you cook

Add the balls carefully and stir gently but continuously until they rise to the surface. Continue to stir every minute for around 10 minutes to ensure they are evenly cooked and coloured.

After 10 minutes carefully take out 1 of the Gulab and cut it in half with a knife to see it it’s ready. If there is still dough it’s not cooked yet so continue for a few more minutes.

When ready turn off the heat and carefully lower the Gulab into the hot syrup mixture, stir gently then leave to soak for around 3 hours.

Stir occasionally so they are coated, they will double in size so make sure your pan is big enough, using a frying pan is fine, just move them around every ½ hour so they can sit and soak up the syrup

You can then serve directly or refrigerate for a day or 2 until needed. Serve with ice cream or on their own in the syrup with a sprinkle of toasted almonds