- This is one of the most popular Indian sweetmeats. The flavor and beautiful aroma of this sweetmeat comes from rosewater. The finished dish can be served hot or cold.
Serves: 6-8
Ingredients:
- 5 tbsp dried full-cream milk powder, 1½ tbsp plain flour, 1 tsp baking powder, 1½ tbsp unsalted butter, 1 medium egg, 1 tsp milk to mix, 10 tbsp pure or vegetable ghee
- Syrup: 750 ml water, 8 tbsp sugar, 2 green cardamoms peeled with seeds crushed, 1 large pinch saffron strands and 2 tbsp rosewater.
Cooking Method:
- Place the dried full-cream milk powder, flour and baking powder in a bowl.
- Place the butter in a pan and heat until melted, stirring.
- Whisk the egg in a bowl. Add the melted butter and whisked egg to the dry ingredients and blend together with a fork to form soft dough.
- Break the dough into about 12 small pieces and shape, in the palms of your hands, into small, smooth balls.
- Heat the ghee in a deep frying-pan. Reduce the heat and start frying the dough balls, about 3-4 at a time, tossing and turning gently with a perforated spoon until a dark golden brown color. Remove the sweetmeats from the pan and set aside in a deep serving bowl.
- To make the syrup, boil the water and sugar in a pan for 7-10 minutes. Add the crushed cardamom seeds and saffron, and pour over the sweetmeats.
- Pour the rosewater sparingly over the top. Leave to soak for about 10 minutes in order for the sweetmeats to soak up some of the syrup. Serve hot or cold.