Sweet Saffron-Rose Water Glazed Fritters

This sweet fritter was probably originally made by the Persian chefs of the Abbasid court in Baghdad from where it was taken by the Mughals to India. Its Indian name, golab jamun, connects it via the Persian word for rose water, golab. I had this dish in Chabahar, where my host added am egg to the dough (traditionally it's made without eggs), as I’ve done here too.