Gulab Jamun

These are some Indian sweets I made at the weekend for friends who'd come around for Sunday lunch.

I did a full Indian menu and these were one of the sweet meats that rounded it off.

They are a milk enriched doughnut like affair that are fried and then soaked in a spiced (in my case!) syrup.

Ingredients:

1 cup dry milk powder 3 tablespoons flour 2 tablespoons ghee (clarified butter) - melted 1/2 teaspoon baking powder 1/2 cup warm milk 1 pinch ground cardamom 1 quart vegetable oil for deep frying

1 1/4 cups white sugar 7 fluid ounces water 1 teaspoon rose water 1 pinch ground cardamom

Directions:

1.	In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.	In a large pan, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just about 5 minutes. Set aside.
3.	Fill a large heavy pan halfway with oil (or deep fat fryer about 170') . Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the colour will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4.	Place the balls into the skillet with the syrup. Serve immediately, or chill.