| 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 |
| oil |
|
| syrup |
| 2 cups white sugar |
|
Heat until sugar dissolves |
| 4 cups water |
|
| 5 cardamom pods |
bruise |
| 2 tablespoons rose water |
|
Add, cool completely. |