Gulab jamun
(an unusual recipe from India)

Ingredients:
for syrup:
sugar — 2 cups
water — 2 cups
lemon juice — 1 tablespoon
Bring to a boil with constant stirring, boil for 5 minutes, then remove from heat and set aside. Add rose water and cardamom at the end of the syrup readiness. 
for the dough:
milk powder — 1 cup
wheat flour — ¼ cup
baking soda — ¼ teaspoons
butter — 3 tablespoons
warm milk — ⅓ cups

Preparation:
In a bowl, mix powdered milk and wheat flour, baking soda, add 3 tablespoons of soft warm butter, stir and begin to knead the dough, slowly pouring in warm milk. Stir until smooth. 

Grease your hands with vegetable oil and roll the dough into walnut-sized balls. This should be done as soon as possible, as the dough dries quickly. 

Put the finished balls in heated oil — they should sink to the bottom for 1.5–2 minutes and only then float up, turn them over at the bottom so that they do not stick, and fry for 20-25 minutes. 

Take out the finished balls and put them on a napkin, press them with a spoon, if they straightened up and became like a ball again, then they are ready. Immediately put them in hot syrup, after drying them well with a napkin. 

Gulabs should lie in syrup for 30 minutes to 2 days. Serve warm and in the syrup in which they lie. 
The balls can be decorated with nuts or coconut shavings. 

An interesting recipe for lovers of exotic and new flavors!

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