Dried milk dumplings,
deep fried and soaked in sugar syrup make a favourite sub-continet
sweet.
Khoya 300 gm/1
1/4 cups
Cardamoms,
peeled 5
Chhena 60 gm/
1/4 cup
Clarified
butter (ghee) to deep fry
Flour 45 gm/3
tbs
Rosewater 2
drops
Saffron 1 gm/2
tsp
Soda bi-carb a
pinch
Sugar 960 gm/4
cups
Knead
khoya and chhena gently together. Dissolve soda bi-carb in 1
teaspoon water. Add flour and soda to the khoya and chhena
mixture. Knead to a smooth, soft, dough-like consistency.
Make 24 balls and smoothen by rolling between your palms.
Boil sugar in 480 gm/2 cups water for 5-7 minutes till the
syrup turns golden brown.
Pound
saffron. Mix with cardamom seeds and rosewater concentrate
to form the filling. Flatten balls. Place a pinch of this
filling in the centre, seal and roll into balls again. In a
kadhai heat ghee to medium heat. Slide the balls, a few at a
time, into the ghee then gently shake the pan till the balls
rise to the surface. Remove with slotted spoon and
immediately immerse in syrup.
Time:
Preparation: 30 minutes
Cooking: 1 hour
To
Serve: Remove to a bowl along with syrup and serve hot.
