100g milk powder, unsweetened

60g plain flour

1⁄2 tsp baking powder

2 tbsp ghee

Oil for frying

1⁄3 cup fresh Delite Mandarin Juice

2 teaspoons Delite Mandarin Zest

1 cup sugar

Slivered pistachios

Icing sugar

Norco Dollop Cream

Caramelised mandarin rind

Make syrup by adding juice, sugar and zest into a small saucepan and reduce to a syrup

Place all ingredients for gulab jamun in a ball and knead until smooth. Coat your hands with a little oil and roll into 3 cm balls and fry in oil at 160 degrees, spinning continuously until golden the entire way around.

Immediately place gulab jamun into the syrup whilst hot and allow to soak up the syrup for 3 hours. Serve warm or at room temperature with all the toppings.