Gulabjamun

1 lb. powdered milk
120 grams (4 ozs.) all purpose white flour
1 t. baking soda
3 T. ghee
enough tap water to make soft dough
Ghee or oil for frying
2 liters (1/2 gallon) water
3 lbs sugar

Put milk powder, flour, soda and ghee together in one pot and mix it with both hands well till ghee is mixed properly to the powder and flour. Slowly add tap water while stirring constantly until it becomes a soft dough. Roll between palms, with a little pressure, into small plum-sized round balls.

Heat the (more) ghee in a flat frying pan over medium heat and stir; add as many balls as can float freely. Remember, when they become half-cooked they triple in size. If there are too many they will break up and make a mess. Stir or move them constantly so they are cooked all over. When they become a dark almond color, remove from the ghee and keep on a plate. Continue until all are cooked.

Heat about two liters of water and add sugar; let boil for about half an hour, then remove from heat. Stir once or twice and add the balls; leave covered for ten hours. They are ready to be offered to the Lord.