Gulab Jamun

• 1 cup Pioneer Brand Baking Mix
• 2 cups instant non-fat dry milk Carnation
• 1/8 teaspoon cardamom powder green
• 1 cup heavy cream Hill Country Fare
• 4 cups sugar
• 3 cups water
• 1 teaspoon rose essence

1. Sift the baking mix and dry milk into a bowl. Mix in cardamom and then heavy cream to make the dough. Cover the dough and set aside for 30 minutes.
2. In the meanwhile, make the syrup in a sauce pan by boiling sugar and water. Once it boils, reduce the heat to medium-high and cook for 5 minutes. After that, turn off the stove and set the syrup aside.
3. Heat up enough oil for deep frying on a low/medium flame while you roll 1" balls out of the dough. Cover all the balls to prevent them from drying out and let them rest for 10-15 minutes.
4. When ready, fry the gulab jamun balls in small batches (of 10 -15) in the oil. Remember to continuously stir the balls in the oil to prevent settling and to ensure an even fry. Fry for 5-7 minutes, or until brown.
5. When done, strain out the balls from the oil and transfer them into the sugar syrup. Let them absorb the sugar for 3-5 minutes. Then, move the gulab jamun to a tray for storage.
6. To the leftover syrup, stir in the rose essence. Drizzle this aromatic syrup over the tray of gulab jamun.
7. Store in the refrigerator. Serve either warm or cold.

instant non, cardamom powder green, heavy cream, sugar, water

Taken from www.yummly.com/recipe/Gulab-Jamun-1233672 (may not work)