Gulab Jamun

Tags: Indian, dessert
An Indian dessert of rose-flavoured sweets in syrup
. Makes about 20. 9 steps
8 tablespoons full cream milk powder   sift into large bowl Mold into balls the size of marbles. Fry slowly in hot oil until they turn the colour of unblanched almonds. Drain on absorbent paper.   Simmer gulab jamuns in syrup 30 minutes or until they are doubled in size, soft and spongy. Allow to cool slightly.
3 tablespoons self-rasing flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon ground cardamom
1 tablespoon clarified butter   run in
3 tablespoons water   add sufficient to form pliable dough
2 cups white sugar Heat until sugar dissolves
4 cups water
5 cardamom pods bruise
2 tablespoons rose water   Add, cool completely.