Yudhika‘s Tips
- 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.