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Gulab jambu

Another Daksha Mistry recipe that I just had to add. Move over Madhur Jaffrey there is a new kid on the block. These recipes seem to work really well. Try them you will not be disappointed. If you remember the really sweet ball you get in indian restaurants these are them, Gulab jambu once tried never forgotten.

Ingredients
For the dough balls
300g/10½oz milk powder
¼ tsp bicarbonate of soda
few strands saffron
¼ tsp ground cardamom
2 drops vanilla extract
3 tbsp full-fat milk
sunflower oil, for 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

Method
1. In a large bowl, combine all the ingredients for the dough balls. Shape into small round balls.
2. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown.
3. Make a sugar syrup by heating the sugar and water together with the saffron. Stir to dissolve.
5. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
6. Garnish with chopped pistachio nuts and flaked almonds and serve.