Gulab jamun - fried milk balls in rose syrup

Ingredients:

• 8 tbsp. l. milk powder
• 3 tbsp self-raising flour (or 3 tbsp all-purpose flour with 1/8 tsp baking powder and a pinch of salt)
• 1/4 teaspoon baking soda
• 1/4 tsp ground cardamom
• 1 tbsp. ghee or softened butter
• 2-3 tablespoons of ice water
• 4 cups ghee or clarified butter for frying

Rose water syrup:

• 4 tbsp of water
• 2 tbsp. sugar
• 5 crushed cardamom berries
• 2 tablespoons rose water

Preparation:

1. Sift dry milk, flour into a bowl, add soda and cardamom.
   
   Rub with a tablespoon of melted butter or butter until coarse crumbs form. Add 2 tablespoons of water and mix until a firm but elastic dough forms, gradually adding more water as needed.
   
   Using lightly oiled hands, shape into a dough 20 balls size 2 - 2.5 cm.
2. In a large wok or skillet, heat the ghee to 105°C (225°F). Add all the balls and fry, turning gently with a wooden spoon, until golden brown, about 14 minutes.
   
   To make rose water syrup: In a medium saucepan, combine water, sugar, and cardamom. Bring to a gentle simmer and cook, stirring, until the sugar dissolves. Remove from heat and stir in the rose water. Set aside to serve with milk balls.
3. Using a slotted spoon, carefully transfer the fried milk balls into the warm rose syrup. Let sit for 2 hours, then serve at room temperature.