Gulab Jamun

Ingredients
Syrup
450 gms (2 cups ) Sugar
4-5 drops of rosewater
Gulab Jamun
100 g (1 cup) low fat milk powder
2 tbsp self- rising flour
2 tsp fine semolina
2 tbsp ghee
4 tbsp milk to mix
24 pistachio nuts (optional)
Oil/ghee to deep fry
Makes 24
To make the syrup, put the sugar in a a large heavy-based saucepan with 850 ml (3 ½ cups) water. Stir over low heat to dissolve the sugar. Increase the heat and boil for 3 minutes to a syrup. Stir in the rosewater ad remove from heat.
To make gulab jamun, combine  the milk powder, flour, semolina and ghee in a bowl. Add enough milk to make a soft dough, mix until smooth, then divide into24 portions. If using the pistachios, press each piece of dough in the centre to make a hole, fill with a pistachio, then roll into a ball. If not using pistachios, just roll each piece into a ball.
Fill a fry pan with oil/ghee , heat and fry the balls at low heat till golden brown all over. Remove from the fryer and transfer to the syrup. When all the ball are in the syrup , bring the syrup to boiling point, then remove from the heat. Cool and serve the gulab jamun at room temperature. Garnish with pistachio flakes.
Enjoy!