Nespray milk powder always works best for this recipe.
It is important to always divide the milk powder into portions as the dough dries out very quickly.
The milk balls need to be cooked on a very low temperature as they burn quite easily.
Ingredients
450ml full cream milk powder
45ml self raising flour
7,5ml baking powder
45ml pure butter ghee
150ml warm milk
5ml ground cardamom
Sunflower oil to fry
For the rose syrup
750ml sugar
750ml water
30ml pure distilled rose water
Few strands of saffron
Here’s how
Heat saffron strands on a dry pan for a thirty seconds. Leave to cool and then slightly crush them using your fingertips.
Place the sugar and water in a thick bottomed pot and stir on a medium heat.
When the sugar has dissolved, bring the syrup to the boil.
Simmer for five minutes or until the syrup is sticky but not thick.
Add the rose water and saffron strands. Leave aside to infuse.
Mix the full cream milk powder, ground cardamom and self raising flour in a mixing bowl.
Divide mixture into three equal portions.
Combine the pure butter ghee and the warm milk in a jug.
Mix the warm milk into the milk powder mixture and stir until a sticky paste is formed.
Use your fingertips to mix into a soft and pliable dough.
Rinse your hands and grease them with a layer of oil or warm butter ghee.
Work quickly and roll the dough into little balls.
Place them onto a greased baking sheet.
Repeat until all the milk powder has been moulded into balls.
Heat sunflower oil on a low heat.
Gently drop the balls into the warm oil and shake the pan to prevent them from sticking to the bottom.
The milk balls need to be constantly stirred to ensure that they brown evenly.
They should be golden brown when cooked.
If you are unsure, remove one of the balls from the oil and drop it into the warm syrup. If it shrinks, the balls need to be cooked for a few more minutes.
Steep the balls into warm syrup and leave to soak for 2 hours before serving.
