Name: Rose Sweets (Ghulab Jamun)
Ingredients: 8 tb Full cream milk powder; 3 tb Self-raising flour; 1/4 ts Bicarbonate of soda; 1/4 ts Ground cardamom; 1 tb Soft butter or ghee; 3 tb Water (approx.); Ghee or oil for frying; 2 c White sugar; 4 c Water; 5 Bruised cardamom pods; 2 tb Rose water or few drops rose; Essence

The Scriptures teach…that persons have two constituent parts that exist in one unique whole; these constituent parts are called the “body” and “spirit” or the “inner person” and the “outer person.” The two elements may be distinguished but cannot ultimately be separated. Both are an essential aspect of a human being. Christians, therefore, should never discount either the spirit or the body. We do not counsel people to overcome their physical distress with some sort of “mind over matter” willpower. Instead, in harmony with Scripture, we take the body seriously. Scripture affirms that people need food (James 2:15-16), water (Rom. 12:20), and sleep (Eccl. 5:12). Paul affirmed the use of medicinal substances for the body (1 Tim. 5:23).

Heath Lambert

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Desserts, Indian	6	Servings

INGREDIENTS

8	tb	Full cream milk powder
3	tb	Self-raising flour
1/4	ts	Bicarbonate of soda
1/4	ts	Ground cardamom
1	tb	Soft butter or ghee
3	tb	Water (approx.)
		Ghee or oil for frying
2	c	White sugar
4	c	Water
5		Bruised cardamom pods
2	tb	Rose water or few drops rose
		Essence

INSTRUCTIONS

SYRUP
Sift milk powder, flour, bicarbonate of soda and ground cardamom into large
bowl. Rob in butter or ghee, then add enough water to give a firm but
pliable dough which can be moulded into balls the size of large marble, or
into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched almonds.
The frying must be done overgentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and
heating until sugar is dissolved. Put the fried gulab jamun into the syrup
and soak until they are almost double in size, and soft and spongy. Add
rose water when they have cooled slightly. Allow to cool completely and
serve at room temperature or slightly chilled.
TNT and recipe from mum Compiled by Imran C.
Posted to EAT-L Digest 04 Jan 97
From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Mon, 6 Jan 1997 10:12:41 +1000

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