Ingredients
|
Quantity
|
Full cream milk cream
|
8 tbsp
|
Self-rising flour
|
3 tbsp
|
Baking soda
|
¼ tsp
|
Ground cardamom
|
¼ tsp
|
Soft butter or ghee
|
1 tbsp
|
Water
|
3
tbsp (approx)
|
Ghee or oil
|
for frying
|
Syrup:
|
|
White sugar
|
2 cups
|
Water
|
4 cups
|
Bruised cardamom pods
|
5
|
Rose water
|
2 tbsp
|
Or
|
|
Rose essences
|
few drops
|
Sift milk powder, flour, bicarbonate of soda and ground cardamom
into large bowl. Rob in butter or ghee, then add enough water to give a firm
but pliable dough which can be moulded into balls the size of large marble, or
into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched
almonds. The frying must be done over gentle heat. Drain on absorbent paper.