|
Ingredients
|
Quantity
|
|
Milk powder
|
1 cup
|
|
Self-rising flour
|
3 tbsp
|
|
Cornstarch
|
2 tbsp
|
|
Baking soda
|
¼ tsp
|
|
Pistachio nuts
|
12
|
|
Oil
|
for frying
|
|
For the
syrup:
|
|
|
Sugar
|
425gms
|
|
Lime – juice of
|
¼ lime
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|
Cardamoms
|
3
|
|
Rose water
|
2 tsp
|
|
Or
|
|
|
Kewra water – optional
|
2 drops
|
To make the syrup, bring 2 ½ cups water to a boil. Add sugar, lime
juice, cardamom skins. Boil on low heat for 20 minutes. Leave to cool. Add rose
water or kewra water.
Place the milk powder, flour, cornstarch and soda in a bowl. Pound
the cardamom seeds slightly and add. Mix well. Gradually add 1 tbsp water at a
time, adding a total of 3-4 tbsp water and make a dough. Knead well for 6-7
minutes. It will be little sticky.
Put a little oil on your finger and on the dough. Roll the dough
in the bowl and the bowl should now come clean.
Heal oil in a wok or deep frying pan. First put the fire on high
and after 3 minutes reduce it to the lowest possible. Meanwhile, divide the
dough into 12 portions and roll each portion to make balls 2 cm diameter, and
stuff each with a pistachio.
Deep fry the balls over lowest heat for 5-7 minutes, stirring
constantly, until they are dark brown.
Remove and immerse them in the cooled sugar syrup. They will be
ready to eat after half an hour.
