In a large mixing bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt for 30 seconds.

In a separate bowl whisk 3/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract until combined.

Pour the wet mixture into the dry ingredients and stir with a wooden spoon until a soft, slightly sticky dough forms.

Cover the bowl and let the dough rest at room temperature for 10 minutes.

Meanwhile, in a medium saucepan combine 2 cups water, 1.5 cups grated jaggery, 4 bruised cardamom pods, 1 cinnamon stick, 3 whole cloves, and 1 thin slice ginger; bring to a boil over medium-high heat, then simmer for 8 to 10 minutes.

Heat 2 to 3 cups of oil in a deep saucepan to 350°F (175°C) using a candy thermometer if available.

Wet your hands, shape walnut-sized portions of dough into balls, and fry in batches of 3 to 4 for 2 to 3 minutes, turning halfway, until golden brown.

Use a slotted spoon to transfer dumplings to paper towels to drain excess oil.

Arrange warm dumplings in a serving dish and immediately pour the hot jaggery syrup over them, letting them soak for 1 minute before serving.