Ingredients 

For Jamuns

• 1 cup Flour
• 2 teaspoons baking powder
• 1 cup Bisquick
• 1 cup cream
• 2 teaspoons baking powder
• 1/2 cup butter
• 3/4 teaspoon cardamon
• Ghee for deep frying 
• 2 cups dry powdered milk

For Syrup

• 1/2 tablespoon rose water 
• 3 cups sugar
• 4 cups water
• 1/4 cup brown sugar

• Combine all the ingredients for the syrup except rose water in a heavy sauscepan and boil together to make a thick, sugary syrup. The rose water will be added when the gulabs are in the saucepan. Always keep the syrup warm. 
• Sift together the dry ingredients for the jamuns. This includes the flour, Bisquick, dry powdered milk, baking powder, baking soda, ground cardomom. 
• Warm up the cream and melt the butter. Combine the two and then slowly pour this into the dry mixture while kneading the dough very slowly with hands. Turn out onto a lightly foured surface and knead until elastic and very smooth. 
• Break off little pieces about the size of a quarter. Roll pieces into smooth little balls. 
• Heat the ghee until hot. Drop a very small piece of dough in and when it rises to the top, the oil is ready. Watch the temperature carefully since these little balls will burn easily. 
• Drop a few balls in at a time. Fry until a even dark golden brown. Remove and immedietly drop into warm syrup. Let them soak the syrup until all are finished. Put gulab jamuns and syrup in a serving dish and sprinke the rose water. 
• Shredded cocunut may also be added for garnish.