1 tin (175 gms) nestle cream
2 cups milk powder
2 tbsps pure ghee (butter)
1 tsp baking powder
1/2 cup maida (all-purpose flour)
500 gms sugar
1 1/2 cups water
Ghee or butter for deep frying

Gulab Jamoon

1. Mix cream, milk powder, maida, baking powder and pure ghee and make a smooth batter without adding water.
2. Make a sugar syrup by adding 11/2 cups of water to 500gms sugar.
3. Heat ghee in a kadai and make 30 balls out of the dough. Deep fry on a low flame until golden brown.
4. Add this to hot sugar syrup and allow to soak for 1 hour. Serve the gulab jamuns warm.
   Serves: 15
   Preparation time: 45 minutes