Gulab jamun:
In a bowl, mix the sweetened condensed milk, butter, and cardamom.
In another bowl, mix the flour and baking powder, then incorporate into the condensed milk mixture, folding – do not overmix.
Refrigerate for 30 minutes. At the same time, place a large plate in the refrigerator.
Shape into balls of about 1 inch (2.5 cm) in diameter. If the balls are difficult to shape, refrigerate them on the cold plate for 30 minutes.
You can also reserve the balls in the fridge before cooking.

In a deep saucepan or fryer, heat the oil to 340 F (170 C).
Fry the balls a few at a time. Do not put too many, or they will stick together. The balls will rise to the surface and take on a little volume while cooking. Turn them over for even cooking. Cook for about 3 or 4 minutes or until they are well browned. When they are cooked, place them on paper towels to remove excess oil.
Place the hot balls in the hot cardamom syrup and let them steep for 4 minutes to absorb the syrup.

Place the balls in a bowl, cover, and refrigerate. Reserve the syrup in another container.
To serve, put three or four balls in small bowls or individual plates. Drizzle with syrup. Serve cold or warm.

Cardamom syrup: In a saucepan, mix the water, sugar, and cardamom.
Bring to a boil over medium heat and cook for 15 minutes without stirring.
Remove from heat and add rose water to taste.
Add the balls to the hot syrup.

Note: This syrup is clear and very liquid. Rose water, often used in Indian desserts, gives preparations a pronounced flower flavor. This is not necessarily appreciated by everyone.