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This is an indian dessert and is really delicious!

Ingredients:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough

For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying

How to make gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

makes 6-8 portions
20 minutes to prepare

1.Whisk the yolks and sugar until white and creamy. Heat the milk to simmering point and pour over yolks and sugar.Blend well.
2.Pour the custard into the rinsed pan and heat until it coats the back of a wooden spoon.Pour into a bowl and cool.
3.Whisk the double cream until it thickens, then fold into the custard.
4.Pour the custard into a freezer.Freeze for about 2-3 hours or until it begins to set at the edges.
5.Remove the custard from the freezer and whisk thorougly to break down the ice crystals.Return to the freezer for 1-2 hours or until firm.
6.If the ice-cream has been in the freezer for 24 hours or longer,transfer to the refrigerator 15 minutes before serving, to soften slightly.
7. Serve with creme chantilly and the chocolate sauce.

the photo

the photo

preparation time:10 minutes

1.Put the cream in a mixing bowl, add the egg white and whisk until the cream begins to hold its shape on the whisk.
2.Add the sugar.Whisk until teh cream is smooth and holds its shape.