Gulabjamun

Sift the powdered milk and self-raising flour together in a mixing bowl. Mix in sufficient milk to form a stiff dough. Shape into a long 2 cm thick roll. Cut the roll into 1 cm slices and roll each slice into a ball. (Coat your hands with flour if the dough sticks to them). Heat the oil in a deep saucepan and fry the balls until golden brown. (Don’t let the balls sink to the bottom of the pan.) Drain on kitchen towelling. Heat the sugar and water in a large saucepan, stirring continuously. Dissolve the sugar, then bring the mixture to the boil. Boil for 8 minutes without stirring. Add the lemon essence. Place the balls in the syrup. Soak in the syrup for at least 15 minutes before removing. Serve hot or cold, but preferably on the same day. Makes 28 balls.