Gulab Jamun

Method

Mix milk powder, flour and baking powder together, then bind with ghee and milk to form a smooth dough. Knead until soft, then roll into 12 equal balls. Heat oil to 160°C and fry the balls in batches until golden brown on all sides, approximately 3-4 minutes per batch, keeping them moving gently to ensure even cooking. Whilst the balls fry, prepare the sugar syrup by boiling caster sugar, water and crushed cardamom pods until slightly thickened, about 10 minutes, then add rose water and remove from heat. Immediately transfer the hot fried jamun into the warm syrup and let them soak for at least 30 minutes so they absorb the liquid and become soft. Serve at room temperature or chilled.