Recipe Ingredient
- 12 tbsp milk powder
- 2 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cardamom powder
- 1/2 to 1 cup hot milk
- 1 tbsp ghee
- Vegetable oil or ghee for deep frying
- Syrup
- 1-2 cups sugar, adjust as required
- 2-3 cups water
- 1tbsp crushed cardamoms, with pods and all
- 1 tbsp rose water
Instructions
- In a bowl, add all dry ingredients and sift them so that they are thoroughly mixed.
- To this, add ghee and gently mix it. Then very slowly add hot milk till you have a pliable dough. It should be firm, so be very careful when adding milk. Add a little at a time. Take note: This is the most import part of this dessert. If your dough is soft or soggy, you may have to start from scratch.
- Divide dough into small balls, like the size of walnuts.
- Heat oil in a wok and over very low heat, deep fry the balls till they are cooked thoroughly.
- Take care not to burn them. When they turn dark brown, remove them from heat and add to the syrup.
- The container should be deep and wide, as the balls would swell to double their size and would be soft and spongy.
- Serve as desired, hot or cold.
- Syrup
- In a wide pan, boil the sugar and water to make a syrup. When the sugar has completely dissolved, bring the syrup to boil.
- When it has reduced to your required consistency, add the crushed caradamoms and rose water to the syrup and leave aside to infuse.
