Gulab jamun with pistachio ice cream

Method

1. For the jamun, in a large flat-bottomed dish or tray, grate the paneer. Using the heel of your palm, spread the paneer as thinly as possible across the surface in a long, sliding motion. Apply enough pressure to press out any graininess and gather the mixture together again. Repeat this action 50–60 times until all traces of graininess have disappeared and the paneer is soft and smooth. This should take 4–5 minutes. Do not use a food processor.

2. Add the milk powder, flour, semolina, bicarbonate of soda, melted butter and ground cardamom. Use your fingers to crumble the mixture together.

3. Add the milk and bring together to form a soft, sticky dough. Knead the dough for 7–8 minutes until very smooth and soft. It might feel a bit sticky, but do not add any more flour, and use a dough scraper to handle the dough if needed. The flour and semolina will hydrate and swell as the dough rests. Wrap the dough in cling film and allow to rest for 15 minutes.

4. To make the syrup, place the sugar, saffron, lemon juice and 600ml/20fl oz water in a large, wide pan. Bring to the boil and stir until the sugar dissolves.

5. Once the sugar crystals are no longer visible, stop stirring and let the syrup come to a strong, rolling boil. Cook for 10 minutes until a light syrup forms. Immediately remove the pan from the heat, cover it, and let it cool for 15 minutes. Stir in the rosewater, then cover again until you're ready to use it. Once cooled at room temperature for 30–40 minutes, it should be the consistency of light maple syrup.

6. Roll the dough into approximately 18 balls, each weighing 12g/½oz. Roll them between your palms using firm pressure to ensure the surface of each ball is smooth and free of any cracks. If any of the milk balls are cracked, they will break in the oil, so it’s important to ensure they’re ultra-smooth.

7. Heat the oil in a deep-fat fryer or a large deep pan suitable for deep-frying. Once the temperature reaches 150C fry the dough balls in small batches (4 or 5 at a time). Using a long spoon or spatula, keep them moving all the time so they cook evenly and do not overcrowd the oil as this will cause the temperature to drop. Don’t let the oil go above 165C at any time as they will brown too quickly without cooking properly inside. Continue frying until all the balls are evenly golden-brown on the outside, this will take about 5–6 minutes. Drain on kitchen paper and set aside. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

8. After frying the gulab jamun, transfer them to the prepared sugar syrup. Fully immerse the gulab jamun and let them soak, covered with a lid, for at least 8 hours at room temperature (don’t refrigerate yet). Stir occasionally so they absorb the syrup evenly.

9. Decorate with edible dried rose petals and pistachio nibs.

10. Serve warm with pistachio ice cream. To warm them, place a few at a time in a microwave-safe bowl, along with a little syrup and microwave on high power for 10–15 seconds.