Gulab Jamens (v)

This is a cheat recipe really given that it's a packet of stuff you mix, but it's so totally amazing you need to rush out and buy a packet and then make them (and gain 6 stone but that's another story...)!

For 10-12 portions you need:
1 packet gulab jamen mix (I am going to try this another weekend with real ingredients)
About 1/4 cup milk to make the dough (use water or soya milk for a vegan version)
Vegetable oil for deep frying
600g caster sugar
6 cardamon pods, crushed
Good pinch saffron strands
1 tbsp rose water

Make the gulab dough by mixing the dry ingredients with enough milk to make a thick dough/paste. Oil your hands, and a plate to lay the balls on, and then take small pinches (think size of a gooseberry) and roll into balls. Place on the plate whilst you make the rest. You should get between 20-40.

Meanwhile heat the oil in a wok/deep pan. Fry batches of the balls in the oil till dark golden brown, taking care not to let them sit on the bottom or they will catch and turning them in the oil so they colour and cook evenly. Drain on kitchen paper.

Make the syrup by slowly heating the sugar with 600ml water. Once all the sugar has dissolved, boil for 5 mins. Take off the heat and add the cardamon, saffron and rose water. Place the fried balls into the syrup and weight down to keep them submerged. They will swell in size as they absorb the syrup. Leave to cool and scoff and scoff and scoff. Delicious.