Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          vegetable oil
   1      cup           gulab jamun mix -- (available in
                        -- Indian grocery stores)or
                        -- 1/2 cup flour, 1/2
                        -- cup powdered milk
                        -- solids and 1
                        -- teaspoon baking
                        -- powder, plus extra
                        -- flour for rolling
                        -- dumplings
     1/4  cup           ice water -- up to 1/2
                        ghee -- for rolling
                        -- dumplings
   1      cup           sugar
     1/4  cup           cardamom pods -- crushed
   2      tablespoons   rosewater -- up to 3
   4                    mint sprigs -- for garnish

Preparation:

In a deep-fryer heat 4 cups oil to 375F over medium-high heat. On work surface mound Gulab Jamun mix and make a well in center. Add water to center, a little at a time. Using your hands, work enough water into mix to form a soft and slightly sticky dough. Add more water or extra flour to dough as needed. Knead lightly until dough comes together. Pull off walnut-sized pieces of dough and roll them in a little flour until rounded. Working in batches, add dough to hot oil and fry, turning several times until golden brown, about 3 minutes. Use a slotted spoon to scoop out dumplings and drain on paper towels. Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat, stirring until sugar dissolves. Lower heat to simmering, add cardamon pods and gently simmer 3 minutes. Add rosewater. When all dumplings are fried, add them to syrup and simmer gently. Turn dumplings, spooning syrup over them, about 5 minutes or until they are puffed and glazed. Allow to cool slightly before serving. Serve 3 dumplings with a little syrup spooned over, garnished with fresh mint.