Gulab Jamun with dry milk

Ingredients

For the dough balls

• 2 cups powdered milk (Nido)
• 2 tbsp plain flour
• 2 tsp baking powder
• 2 Large eggs
• Milk as needed to make dough smoother
• Canola oil, for deep frying

For the sugar syrup

• 2 cup sugar
• 3½ cup water
• few strands saffron

To serve

• 1 tbsp chopped pistachio nuts

Method

1. For the dough balls, mix all the ingredients together in a bowl, adding enough extra milkto form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
2. Heat the oil in a deep heavy-bottomed frying pan.(CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
3. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
4. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
5. Garnish with chopped pistachio and serve.