Gulab Jamun Croissant

PREPARATION

1. In a bowl, add 150 grams all purpose flour, 150 grams unsalted butter and 1/2 teaspoon salt. Crumble with hands.
2. Add 75 milliliters ice cold water and knead into a dough. Freeze for 15 minutes, after that refrigerate for 15 minutes.
3. To prepare the sugar syrup, boil 250 milliliters water in a pan, add 250 grams sugar. Stir for 4–5 minutes until the sugar dissolves completely.
4. Add 3 - 4 pods green cardamom, 1 teaspoon saffron strands, and 1/2 teaspoon rose water. Mix well. Remove from heat and keep aside.
5. Place the dough on butter paper and flatten it slightly. Dust with some flour and fold from all sides. Dust again with flour and roll it out using a rolling pin. Trim the edges to form a square shape.
6. Cut the dough into long triangle shapes (see video reference). Roll each triangle tightly to form croissant shapes.
7. Place the croissants on a plate and freeze for 5 minutes.
8. Heat enough oil in a skillet. Deep fry the croissant until golden brown and crispy.
9. Remove from the oil and immediately dip them into the prepared sugar syrup. Soak for 15–20 minutes.
10. Transfer to a serving plate, pour some extra syrup on top, and garnish with pistachios.
11. Serve.