Diwali is great for two reasons. It’s a celebration of good over evil, and it’s the one time of the year that dentists and doctors in the Indian community keep quiet while the rest of us wade thigh-deep into our sugar-spun fantasies, eating googras, cham chams, kaju katli, and kulfi. My pick of the bunch will always be these gulab jamuns. Pretty little milky doughnuts, they’re a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup. Hold me back. The pleasure of these is not only in the eating: you can make them well in advance and the gulabs will sit happily in the fridge for up to a week before your friends and family arrive.
NOTES: You will need a candy thermometer for this recipe. You’ll also need full-fat milk powder, which can be bought easily in supermarkets or online.
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