Gulab jamun

Jaggery is a traditional unrefined non-centrifugal sugar consumed in Asia.

Dough

1 cup	Milk powder, use non-fat
¼ cup	Flour
¼ tsp	Baking soda
3 Tbsp	Butter, room temp, diced
¼ cup	Milk

Jaggery syrup

1 ¾ cups	Jaggery (Main)
1 ½ cups	Water
¼ tsp	Cardamom seeds (Main)
½ tsp	Rose water
1 pinch	Saffron threads, soaked in water

Directions

1. To make the dough: in a mixing bowl, stir the milk powder, flour and baking soda together. Rub in the butter and then add the milk to make a soft dough, it will be sticky.
2. Heat a deep-fryer to 175C. Grease your hands with a little butter and divide the dough into 20 pieces and roll into balls. Drop a few balls at a time into the oil, spoon the oil over as they fry for approx seven minutes. Drain and repeat until all balls are fried.
3. To make the jaggery syrup: in a saucepan, bring the jaggery, water, cardamom seeds, rose water and saffron threads and water to the boil. Simmer for two minutes then allow to cool.
4. To serve soak the fried dough balls in the syrup for at least 20 minutes before devouring.