Gulab Jamun (Rose Sweets)

Ingredients

Yield: 6 servings
8 Tsp Full cream milk powder
3 Tsp Self-raising flour
1/4 tsp Bicarbonate of soda
1/4 tsp Ground cardamom
1 Tsp Soft butter or ghee
3 Tsp Water (approx.)
Ghee or oil for frying

SYRUP

2 cup White sugar
4 cup Water
5 Bruised cardamom pods
2 Tsp Rose water or few drops rose Essence

Method

Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in butter or ghee, then add enough water to give a firm but pliable dough which can be moulded into balls the size of large marble, or into small sausage shapes.

Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must be done over gentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, and soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.