Gulab Jamun

Sugar Syrup

Place the Chelsea Caster Sugar, 500ml water and rosewater in a saucepan over low heat and stir until the sugar dissolves. Increase the heat to high, add the cardamom and saffron, then bring to the boil and cook for 5 minutes. Remove saucepan from the heat and set aside.

Dumplings

Combine the milk powder, baking powder and plain flour in a bowl. Add the ghee and mix well. Add the milk and knead to form a pastry-like dough. Using your hands, divide the dough into 25 pieces and roll into small balls.

Fill a saucepan one-third full of vegetable oil. Heat oil to 150°C and, working in batches, fry the balls for 3 minutes or until golden-brown and floating to the surface. The balls will double in size during the cooking process. Remove from the oil, immediately place in a bowl with the sugar syrup and soak for 45 minutes or until glossy.

Serve garnished with rose petals.