Gulab Jamun

Combine the caster sugar, water, crushed cardamom pods, and saffron strands in a medium saucepan. Bring to the boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 5–6 minutes until the syrup is slightly thickened and fragrant — it should coat the back of a spoon lightly but not be sticky like toffee. Remove from the heat and stir in the rosewater. Keep the syrup warm over the lowest possible heat while you make and fry the dough balls — the gulab jamun must go into warm syrup, not cold, or they will not absorb it properly and will stay dense rather than becoming pillowy.

In a mixing bowl, whisk together the coconut milk powder, rice flour, arrowroot powder, baking powder, and ground cardamom until evenly combined. Add the warm coconut cream one tablespoon at a time, mixing gently with your fingertips after each addition, until the mixture just comes together into a soft, smooth dough. It should be pliable and slightly tacky but not sticky — add coconut cream a teaspoon at a time if it feels too dry, or a pinch more rice flour if too wet. Do not overwork the dough or the gulab jamun will be tough. Rest the dough for 5 minutes, then divide into 16 equal pieces and roll each one between your palms into a smooth ball with no cracks — cracks will cause the balls to split during frying.

Pour the oil into a deep, heavy-based saucepan to a depth of at least 6cm and heat to 150°C (300°F) — use a thermometer if you have one. The temperature is critical: too hot and the outside browns before the inside cooks through; too cool and the balls absorb excess oil and become greasy. Gently lower 4–5 dough balls into the oil at a time — do not crowd the pan. Fry for 6–8 minutes, turning gently and continuously with a slotted spoon, until the balls are a deep, even golden-brown all over. They will puff slightly as they cook. Remove with a slotted spoon and drain briefly on kitchen paper, then immediately transfer to the warm syrup.

As each batch of gulab jamun comes out of the oil, transfer them directly into the warm syrup. The balls should be submerged — gently spoon syrup over any that are not fully covered. Leave to soak for at least 30 minutes; they will absorb the syrup and swell noticeably, turning from firm to pillowy soft. The longer they soak, the more intensely flavoured and tender they become — overnight in the fridge is ideal. Serve warm (gently reheat in the syrup) or at room temperature, spooned into small bowls with plenty of the fragrant syrup. Scatter chopped pistachios and rose petals over the top.