Ingredients
2 cups milk powder
3 tbsp maida (plain refined flour)
1/2 tablespoon butter, melted
Milk to knead the dough
Cooking oil for deep frying the jamoons
4 cups water
1 1/2 cups sugar
1/2 tsp crushed cardammom
1 1/2 tsp rose water/rose essence

Method
Combine the milk powder,butter and maida.
Using milk, knead into a soft pliable dough.
Break the dough into small balls(dia 1"-1.5") or ovals.
Jamoons are either round or elongated rounds.
So you can make them either way.
I usually make them the elongated way.
Using your palms, shape the balls into
smooth rounds or elongated rounds.
This should yield around 18-20 jamoons.
Spread on a plate and cover with a moist cloth or
paper.
To prepare th syrup, bring the water to a boil
with the sugar.
Boil down till the syrup is of coating consistency.
The syrup used for this dish is not usually very
thick.
Remove from heat and add the rose essence and  
cardammom.
Mix well and set aside.
Heat the cooking oil to smoking point and 
reduce heat.
Deep fry the jamoons in this till they are 
golden brown.
Drain and add them to the syrup.
Repeat for all jamoons.
If you think the jamoons are too crisp, then warm
them in the syrup for a bit and this will make
them soft.
The jamoons should be dipped in the syrup about 
20-25 minutes before serving.
They tend to absorb the syrup and bloat.
Don't worry if this happens because they are 
supposed to be eaten when they have absorbed 
most of the syrup.
Eat when hot or at room temperature.
For a change try jamooms with a scoop of vanilla ice cream!