Ingredients

• Whole milk powder 1 cup (120 g)
• All-purpose flour 3 tbsp (25 g)
• Baking soda 1/4 tsp
• Ghee, melted, for the dough 1 tbsp (13 g)
• Whole milk, warm about 60 ml
• Ghee or oil for deep-frying 500 ml
• Sugar 300 g
• Water 360 ml
• Green cardamom pods, crushed 4
• Rose water 1 tsp
• Lemon juice 1 tsp

Instructions

1. 1

   Bring the sugar, water and cardamom to a boil and simmer for 5-6 minutes until the syrup is slightly sticky but not stringy; stir in the lemon juice and rose water and keep it warm.

2. 2

   Mix the milk powder, flour and baking soda, rub in the melted ghee, then add the milk a little at a time and gather into a soft, sticky dough without kneading; rest it for 10 minutes.

3. 3

   Grease your palms and roll the dough into 16 smooth balls (about 14 g each) with no cracks.

4. 4

   Heat the ghee in a deep pan to about 140C, low enough that a ball sinks and rises slowly.

5. 5

   Fry the balls in batches for 6-8 minutes, rolling them constantly, until evenly deep golden brown.

6. 6

   Drain and drop them straight into the warm syrup; soak for at least 2 hours so they swell to about double their size.

7. 7

   Serve warm or at room temperature, 3 pieces per bowl with a spoonful of syrup.