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