Gulab Jamun Recipe

100 g/4 oz/1 cup dried milk powder (non-fat dry milk)
25 g/1 oz plain (all-purpose) flour

5 ml/1 tsp baking powder
25 g/1 oz/2 tbsp butter or hard block margarine, diced
1 egg, beaten
5 ml/1 tsp milk
Oil, for deep-frying
200 g/7 oz granulated sugar

750 ml/3 cups water
2 green cardamom pods
30 ml/2 tbsp rose water

Method:

Put the milk powder, flour and baking powder in a bowl. Add the butter or margarine and rub in with the
fingertips. Make a well in the centre and add the egg and milk. Mix to a soft but not sticky dough and knead until smooth. Divide into 16 pieces and roll into smooth balls in the palm of the hand. Deep-fry in hot oil for 5 minutes until a deep golden brown. Drain on kitchen paper (paper towels).

Put the sugar in a heavy-based pan with the water and the cardamom pods. Heat gently, stirring, until the sugar dissolves, then bring to the boil and cook for 10 minutes. Remove from the heat and add the sponge balls. Leave to cool, then add the rose water. Soak for at least 3 hours before serving.