Gulab Jamun

Method

1. Put 90 g sugar, 130 ml water, 3 crushed cardamom pods and 1 pinch saffron in a small heavy pan. Bring to the boil, stirring until the sugar dissolves, then simmer 5-6 minutes until the syrup is just sticky between finger and thumb but nowhere near thread stage — it must stay thin enough for the jamuns to drink. Stir in 0.25 tsp lemon juice to stop it crystallising and set aside off the heat.
2. Crumble 75 g khoya onto a wide plate and rub it with the heel of your hand until it turns smooth and slightly greasy. Sift over 15 g plain flour and 1 pinch baking soda and knead gently for 4-5 minutes into a soft, pliable dough. Add 2 tsp milk a few drops at a time only if it will not come together; a wet dough gives jamuns that collapse in the ghee.
3. Cover the dough and rest it 10 minutes. Divide into 5 equal portions and roll each between lightly greased palms into a ball with no cracks or seams — cracks are where they split open while frying. Keep them covered with a damp cloth.