Visualise the way the saccharine syrup oozes of out a piece of hot gulab jamun as you cut into the soft sponge and put it in your mouth. It disintegrates slowly melting away and leaving a sticky-sweet after-taste. Does this imagery do something to you? Good. It does something to us, too, and to many others. So, can we blame celebrity chef Sarah Todd for loving it just as much? We think not.

Iced Nougat