GulabJamuns

Combine 1 cup Bisquick, 2 cups Carnation powder, and 1/8 cup yogurt in a large bowl, mixing until a soft dough forms. Knead gently until smooth, about 2-3 minutes.

Roll the dough into small balls, approximately 1 inch in diameter, ensuring they are smooth and uniform in size.

Heat oil for frying in a deep pan or wok over medium heat until it reaches 350°F (check by dropping a small piece of dough—it should float and brown slowly).

Fry the gulab jamun balls in batches, turning occasionally, until deep golden brown on all sides, about 4-5 minutes per batch.

Remove the fried jamuns with a slotted spoon and place on paper towels to drain excess oil.

In a separate saucepan, combine 1 1/2 cups sugar, 2 cups water, and 1 milk cup. Crush the 4 cardamom pods slightly and add to the pan.

Bring the syrup to a boil over medium-high heat, then reduce heat and simmer for 5 minutes until slightly thickened.

Remove from heat and stir in the rose water and 1/2 stick butter until fully melted and combined.

Carefully add the fried gulab jamun balls to the warm syrup, gently stirring to coat evenly. Let them soak in the syrup for at least 15 minutes before serving.

Serve the gulab jamuns warm or at room temperature with the cardamom-scented syrup.