Recipe - Rose Sweets (Ghulab Jamun)

8 tablespoon Full cream milk powder
3 tablespoon Selfraising flour
One fourth teaspoon Bicarbonate of soda
One fourth teaspoon Ground cardamom
1 tablespoon Soft butter or ghee
3 tablespoon Water (approx.)
Ghee or oil for frying

SYRUP
2 cup White sugar
4 cup Water
5 Bruised cardamom pods
2 tablespoon Rose water or few drops rose
Essence

Sift milk powder, flour, bicarbonate of soda and ground cardamom into large
bowl. Rob in butter or ghee, then add enough water to give a firm but
pliable dough which can be moulded into balls the size of large marble, or
into small sausage shapes.

Fry slowly in hot ghee until they turn the colour of unblanched almonds.
The frying must be done overgentle heat. Drain on absorbent paper.

Have ready the syrup, made by combining, sugar, water and cardamom pods and
heating until sugar is dissolved. Put the fried gulab jamun into the syrup
and soak until they are almost double in size, and soft and spongy. Add
rose water when they have cooled slightly. Allow to cool completely and
serve at room temperature or slightly chilled.

TNT and recipe from mum Compiled by Imran C.
Posted to EATL Digest 04 Jan 97

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Mon, 6 Jan 1997 10:12:41 +1000