Ingredients
• Milk powder 1 cup + 2 tablespoons
• Refined flour (maida) 1 tablespoon
• Soda bicarbonate 1/4 teaspoon
• Green cardamom powder 1/2 teaspoon
• Ghee 4 teaspoons + to deep fry
• Sugar 1 cup
Method
Heat together sugar and one cup of water. When the sugar has melted, add a pinch of citric acid. Remove the scum that will rise to the top. Cook till you get a clear syrup. Keep it warm. Heat sufficient ghee in a kadai until just warm and set aside on low heat. Mix milk powder, refined flour and soda bicarbonate, green cardamom powder with four teaspoons of ghee and one tablespoon water and knead into a soft dough. Divide into sixteen equal portions and roll each portion into a smooth ball. Gently slide the balls into the ghee. Deep fry on low heat until they float onto the surface, stirring gently all the time. Increase the heat and fry further until they turn golden brown. Drain and soak them in warm syrup. Serve hot.
• Milk powder 1 cup + 2 tablespoons
• Refined flour (maida) 1 tablespoon
• Soda bicarbonate 1/4 teaspoon
• Green cardamom powder 1/2 teaspoon
• Ghee 4 teaspoons + to deep fry
• Sugar 1 cup
Method
Heat together sugar and one cup of water. When the sugar has melted, add a pinch of citric acid. Remove the scum that will rise to the top. Cook till you get a clear syrup. Keep it warm. Heat sufficient ghee in a kadai until just warm and set aside on low heat. Mix milk powder, refined flour and soda bicarbonate, green cardamom powder with four teaspoons of ghee and one tablespoon water and knead into a soft dough. Divide into sixteen equal portions and roll each portion into a smooth ball. Gently slide the balls into the ghee. Deep fry on low heat until they float onto the surface, stirring gently all the time. Increase the heat and fry further until they turn golden brown. Drain and soak them in warm syrup. Serve hot.
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