Rose and pistachio gulab jamun

Method

1. To make the syrup, crush 6 cardamom pods lightly and put in a large saucepan with the sugar and 400ml water. Bring to the boil, then turn the heat to low and simmer for 5 minutes. Stir in the rosewater and lemon juice, then set aside.
2. For the dough balls, remove the husks from the remaining 8 cardamom pods and grind the seeds to a powder in a mortar and pestle. Put in a bowl with the milk powder, flour, a good pinch of salt and the baking powder. Make a well in the centre and pour in the ghee. Mix in, then slowly add enough milk to form a smooth dough. Roll the dough into 20 equal-size balls, making sure they are smooth.
3. Heat the vegetable oil in a heavy-based saucepan over a medium heat until it reaches 120°C on a digital probe thermometer (or a cube of bread rises to the surface of the oil). Gently add the dough balls to the oil in batches so you don’t overcrowd the pan. Fry for 6-8 minutes until browned all over, then remove with a slotted spoon and dunk straight into the warm syrup. Check one of the balls – it should be dark brown and cooked all the way through. Keep going until all the balls are fried. Leave them in the syrup for at least half an hour or until you need them (see Make Ahead), then serve on a platter or cake stand with a little syrup, scattered with rose petals, chopped pistachios and gold leaf, if using.
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