Gather the ingredients.

In the deep pan, mix the water and sugar and boil all the sugar is dissolved.

Turn off the heat.

Add illaichi powder and rose powder.mix welll set aside

In a large bowl, mix powdered milk, madai, and baking powder well.

Add thickened cream at a cream at a time and knead to make a dough that is dough that is medium soft but not sticy.

Once the dough is ready, divide it into walnut-sized ball and roll b/w lightly greased palms until smooth.

Any crack show up get worse later and could lead to milk balls cracking as they are fried.

While you making balls, heat the deep frying in a wide pan on low medium heat.

Once cooked, drain with a slotted spoon while removing the dumplings from the oil and transfer immediately into roae syrup.

Repeat one by one.

Allow the dumplings to soak in the syrup for at 2 hrs. before serving.