Fried Sweets
Gulab jamun and the other fried, syrup-soaked classics.
Gulab jamun, jalebi, imarti and balushahi are fried, then soaked in or glazed with sugar syrup. Two things decide whether they work: oil kept at a steady, moderate heat so the inside cooks through before the outside browns, and syrup at the right strength and temperature when the fried pieces go in. Neither needs special equipment, only patience with the heat.
