ingredients
makes 35
1 cup milk powder
3/8 cup blanched almonds, ground
1 1/2 cups All purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
2 tablespoons butter, chopped
1/4 cup natural yoghurt
oil, for deep-frying
1 cup sugar
a few drops of rose water
method
1. Sift the dry ingredients into a large bowl and add the butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well, then add the yoghurt and 2—3 tablespoons of water. Mix with a flat-bladed knife to form a soft dough (alternatively, use a food processor).
3. Shape the dough into small balls about the size of quail eggs, cover with a damp cloth and set aside.
4. Fill a heavy-based pan one third full of oil and heat to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds.
5. Deep-fry the jamuns in several batches until deep brown.
6. Do not cook them too quickly or the middle won't cook through. They should puff up a little. Drain in a sieve set over a bowl.
7. Place the sugar and 1 1/2 cups water in a heavy-based pan and stir until the sugar has dissolved. Bring to the boil, reduce the heat and simmer for 5 minutes.
8. Stir in the rose water. Place the warm jamuns in a deep bowl and pour the syrup over. Leave to soak and cool until still slightly warm. Drain and serve piled in a small bowl.
