Gulab jamun (Indian dumplings in syrup)

(Indian dumplings in syrup)These Indian sweetmeats are a favourite at festivals and weddings.

They are easier to roll than koeksisters, but similarly steeped in syrup once fried. Gulab jamun syrup must contain rose water. The traditional dough is made with milk solids - here milk powder is used to enrich the dough and give it a lovely golden brown colour when fried.

Makes about 24

Ingredients

100g cake flour

60ml (4 tbsp) self-raising flour

125ml ( cup) ground almonds

125ml ( cup) full cream milk powder

Pinch ground cardamom

30ml (2 tbsp) butter

60ml (4 tbsp) yoghurt

30ml (2 tbsp) water

Oil, for frying

Syrup:

750ml (3 cups) caster sugar

5ml (1 tsp) rose water

5 cardamom pods, bruised

250ml (1 cup) water

60ml (4 tbsp) shelled, unsalted pistachio nuts

Method:

Combine both flours, ground almonds, milk powder and cardamom in a bowl. Rub the butter in with your fingertips. Stir in yoghurt and water. Heat oil, roll dough into balls and deep-fry until browned. For the syrup, heat the sugar, rose water, cardamom and water in a pot until sugar has dissolved. Boil for 5 minutes. Stir in nuts. Drain dumplings on paper towel and steep in warm syrup.