Milk dumplings in rose syrup (Gulab jamun)

1. For the syrup, bring the sugar and water to the boil in a pan, add the cardamom and saffron and simmer for 5 minutes until slightly sticky (it shouldn't reach the thread stage). Take it off the heat, stir in the rose water and keep warm.

2. Mix the milk powder and flour in a bowl, add the melted ghee and rub in with your fingertips. Add milk little by little to make a soft, slightly sticky dough: don't knead it, just bring it together.

3. With oiled hands, shape 18 small balls about 2.5 cm across. The balls must be completely smooth and free of cracks, or they will fall apart while frying.

4. Heat the oil in a smaller, deep pan over low heat: it must not be hot. Add the balls and fry slowly for 8-10 minutes, gently shaking the pan or spooning oil over them, until evenly dark golden brown.

5. Drain and put the hot balls straight into the warm syrup. Soak for at least 1-2 hours until they absorb the syrup and swell to about twice their size.

6. Serve lukewarm or at room temperature with a little syrup; also excellent with vanilla ice cream.

Tip: One of India's best-loved festive desserts, present at almost every celebration from Diwali to weddings. The secret is slow frying: in oil that is too hot they brown outside but stay raw inside and won't soak up the syrup. If you can't get rose water, a little extra cardamom also gives a lovely fragrance.