Gullab Jamun

For the dough balls:

1. Combine the ingredients to form a firm dough
2. Roll 2tbsp of the dough into balls between the palms of your hand. Make sure to smooth out any cracks
3. Let the dough rest for 20mins in a cool place - allowing the semolina and flour to absorb the liquid and fat
4. While the dough is resting, move onto making the syrup
5. Once the dough has rested, heat a large amount of vegetable oil on a medium heat at 180 oc and carefully immerse the dough balls
6. Gently roll the balls in the oil, until cooked brown all over
7. Remove the balls and place on parchment to drain the oil
8. Soak the balls in the syrup, while bringing the syrup to a gentle rolling boil on a medium heat
9. Let the balls boil for 2-5mins
10. Place Gullab Jamam in a serving plate and garnish with kewra and flaked pistachios

For the Syrup:

1. Combine the ingredients in a saucepan and dissolve the sugar on a medium heat till there is a gentle rolling boil
2. The syrup should reach greasy and tacky 'Vaseline stage' at 104 oc
3. To test, take a small amount of the syrup onto a spoon, let it cool enough to put onto a finger. The syrup should have a sticky greasy feel