Gulab Jamun

Ingredients

• 3 tablespoons (45 mL) all purpose flour
• 1/2 teaspoon (2.5 mL) baking soda
• 1 cup (250 mL) dry powdered milk
• 1/4 teaspoon (1.25 mL) cardamom powder
• 2 tablespoons (30 mL) milk
• 1 cup (250 mL) water
• 1 1/4 cups (310 mL) sugar
• 1 teaspoon (5 mL) rosewater
• Pinch of cardamom
• 1 quart (950 mL) vegetable oil for frying

Directions

1. In a bowl mix the flour, baking soda, powdered milk and cardamom powder together until well combined.
2. Add some milk.
3. Mix the dough together to desired consistency and leave to rest for 20 minutes.
4. Prepare your syrup by adding the water, sugar, rosewater, and cardamom together in a pot and bring to a boil.
5. Reduce heat and simmer for 3-5 minutes.
6. Heat oil to 180 C/375 F in a deep, heavy bottomed pot.
7. Roll out the dough and form them into little balls.
8. Lower the heat on the oil and lower fry about 4-6 balls at a time depending on their size and the size of your pan.
9. Do not overcrowd the pan.
10. Fry them for approximately 5 minutes, turning often. They will double in size.
11. Once they float, increase the heat on the oil and cook for another few minutes to give the dessert a golden colour.
12. Using a slotted spoon, remove the balls from the oil and place on a plate lined in paper towel.
13. Allow them to cool, then place the balls on a plate and coat liberally with the rosewater syrup so that they soak up the syrup entirely.
14. Serve immediately or chill.