Nanak have built their name on dairy, and it shows in their gulab jamun. Soft, dense, properly milky, and sitting in a cardamom syrup that has not been made shy.

The difference between brands is texture, and this is the one to reach for if you like them on the richer side.

Warm gently and serve two or three per person with a little of the syrup spooned over. They also work cold straight from the fridge in summer, and nobody will judge you for eating them over the sink.

Available at Curry Corner, North Melbourne.