|Water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Rose water||2 Teaspoon|
|Vegetable oil||4 Teaspoon|
|Unbleached white flour||2 Tablespoon|
|Dry milk powder||12 Tablespoon (6 Heaping Tablespoon)|
|Baking soda||1⁄2 Teaspoon|
|Unflavored yogurt||2 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
For syrup: Bring water to a boil in a 2-quart saucepan. Add sugar. Reduce heat and simmer uncovered for 15 to 20 minutes until syrup has thickened. Stir in rose water and set aside.
Dough: Mix together vegetable oil, flour and milk powder. Stir baking soda into the yogurt and quickly add to batter. Knead briefly to make a soft dough.
Form dough into 34-inch smooth, round balls. Slowly deep-fry balls in medium-hot (350° F.) vegetable oil for 5 minutes or until deep golden-brown. (They will resemble fried doughnut holes at this stage.) Remove from oil with a slotted spoon and drain on paper towels.
Place in a medium-sized serving bowl and pour syrup over top. Let stand at least 20 minutes. The Gulab Jamun will expand slightly as they absorb some of the syrup.
Serve in bowls with a small amount of syrup spooned over each portion.