Gulab Jamun and Pistachio Barfi

Step by step

1. Step 1

   Mix the sugar and water in a pot. Bring to a boil, reduce the heat and simmer for 10 minutes. Add the cardamom and set aside.

2. Step 2

   In a bowl, mix the powdered milk, flour and baking soda. Slowly add the olive oil for Indian cooking and the milk little by little, kneading until it forms a soft dough. Roll into balls.

3. Step 3

   Fry the balls over medium heat in olive oil for Indian cooking until golden brown, turning them to ensure they cook evenly. Soak them in the hot sugar syrup for 10-15 minutes. Drain and set aside.

4. Step 4

   To make the pistachio barfi, heat a tablespoon of olive oil for Indian cooking in a frying pan. Add the pistachios. Add the condensed milk and stir until the mixture thickens and pulls away from the sides of the pan. Remove from the heat and cool slightly.

5. Step 5

   Spread the pistachio barfi mixture into a baking pan, creating a layer approximately 1 cm thick. Cover with plastic wrap and put in the fridge to cool for one hour.

6. Step 6

   Slice into bars or squares and serve on a large plate along with the gulab jamun.