Gulab Jamun — milk-solid dumplings in cardamom syrup

Make the syrup first: combine sugar, water, and crushed cardamom pods in a saucepan. Bring to a boil, stir until the sugar dissolves, then simmer for 5 minutes. Remove from heat. Stir in rose water and saffron. Set aside to cool to warm (not hot).

Grate or crumble the khoya into a bowl. Add flour and baking soda. Mix lightly. Add milk one tablespoon at a time and knead to a smooth, soft dough — it should not crack but should barely hold together. Do not overwork.

Divide into 24 equal pieces. Roll each between your palms into a smooth ball with no cracks. Any crack will cause the dumpling to split during frying.

Heat oil in a wok to exactly 150°C — use a thermometer. This temperature is lower than most frying. Add 6-8 dumplings at a time.

Fry, moving them gently with a slotted spoon, for 10-12 minutes until they are deep mahogany brown all over. They will expand during frying.

Remove and drain briefly on paper. Immediately transfer to the warm syrup. Let them soak for at least 45 minutes before serving — they need time to absorb the syrup and become soft all the way through.

Serve warm or at room temperature, with a spoonful of syrup over each.