• Rub the butter, flour and baking powder together until crumbly while lifting fingers to incorporate air.
• Fold in the zest, ground ginger, ginger powder and powdered milk with a spatula.
• Dash the Angostura Orange bitters in the water. Create a well in the center of the flour blend and add the condensed milk followed by some water.
• Add just enough water for the dough to come together. The dough should be slightly tacky to the touch.
• Wrap in plastic and place in the chiller until ready to fry.
• Oil should be preheated to 350℉. Fry until golden brown, moving around the gulab jamoon in the oil for a more even colour.
• After each fry allow time for the oil to return to the required temperature.
• For the flat icing mix all ingredients together until smooth.
• When ready, warm the desired amount and gently toss the gulab jamoon in it then remove to let strain and dry on a wire rack before serving. Alternatively, the glaze can be poured over the gulab jamoon on a wire rack and left to dry before serving.

Traditional Sugared FInish

• Bring the syrup to a boil in a covered pan allowing the condensation to wash down the sides.
• When it has reached boiling point, uncover and finish cooking without stirring. The syrup needs to thread before it is ready for the final process.
• To check for doneness, dip a wooden spoon and slowly raise it to see if the syrup drip is pulling or threading in a continuous fine line.
• Proceed to pour the threaded sugar (you may not need all) over gulab jamoon and with quick, continuous and gentle movements turn the gulab jamoon in the syrup until it gradually dries/crystallizes.
• Plate and serve as desired.