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Gulab Jamun

4 cups granulated sugar
3 cardamom pods, slightly crushed
2 cups powdered milk or 2, 1 quart carnation envelope makes 24
1/2 cup all purpose white flour
1/2 cup melted vegetable oil or 1/2 cup butter
1/2 cup milk
Vegetable oil enough for frying, enough to have 3 inches in pot

To make sugar syrup dissolve sugar in 4 cups water.  Heat the syrup till boiling point, add crushed cardamom pods, saffron, and turn heat off.  Divide the sugar into two batches.

Combine the powdered milk, flour, oil and milk in a bowl.  Make soft dough.  Make 24 small balls.

Heat oil for deep frying.  Turn heat till the oil is hot.  Turn down the heat till the oil it is at low heat.  Fry the jamun balls at low heat.  It should take a long time to cook.  When jamun stops giving bubbles and it is puffy band bouncing like a ball remove from heat and put it sugar syrup.  After soaking in the first syrup for some time and it is cold remove and put it in the second syrup batch.