Hi there, finally getting around to send you the recipe for Gulab Jamun:

Ingredients:

2 cups dried milk ( I use skim milk powder)
1  tablespoon flour ( I sometimes add 1/4 tsp ground cardamom to flour)
2  tablespoons semovita(cream of wheat)
1/2 teaspoon baking powder
4-5 tablespoons milk

8-10 oz vegetable fat for frying in a non stick pan-- the deeper the old
the better
1 lb sugar
2-4 cardamoms broken up

Mix dried milk, flour, semovita and baking soda in a bowl.  Add fresh milk
to make a smooth, soft dough;  divide dough into about 18-20 portions and
make thin long 2-inch rolls or rounded balls.  (I use a little oil to help
me make the balls as the dough tends to be sticky)

Heat the fat over a medium fire, not too hot, or balls will cook too
quickly.  The key is to let them rise to the top when you drop them into
the hot oil.  Usually they turn over by themselves.  Do not crowd the pot
with too many balls.  Cook jamums until they are golden brown and twice
their size, then drain them on paper towels.

In the meantime, put the sugar into 3-4 cups water along with crushed
cardamoms and let syrup boil for about 3 minutes.  Turn flame to very low
and then add jamuns.  After all jamuns are added let sit over low heat for
5 minutes, then take off fire and let cool.  

Serve hot or cold. 

Enjoy
Neil
Neil G. McFarlane, Ph.D.
6475 Timber Bluff Pt.#102
Colorado Springs, CO 80918-6235
Tel: 719 268-9103
Email:  caroneil@iex.net