From: "maya (m.b.) nair" <mnair@bnr.ca>
Newsgroups: rec.food.recipes
Mix the milk powder, flour and baking soda. Add the butter and enough half and half while mixing with your fingers so that you are able to form the mixture into 1/2 inch diameter balls. Deepfry these balls on medium heat and add to sugar syrup.
Sugar syrup: Heat the water and dissolve the sugar in it. Remove from heat and add the Rose essence. Add the jamuns while still warm and keep pot covered for ten minutes.
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