-
Sift milk powder, flour, bicarbonate of
soda and ground cardamom into a large bowl.
-
Rub in butter or ghee.
-
Then add enough water to give a firm but
pliable dough which can be molded into balls the size of large marbles,
or into small sausage shapes.
-
Fry slowly in hot ghee (or oil flavored
with ghee) until they turn the color of un-blanched almonds.
-
The frying must be done over gentle heat.
-
Drain on absorbent paper.
-
Have ready the syrup, made by combining
sugar, water and cardamom pods and heating until sugar is dissolved.
-
Put the fried sweetmeats into the syrup
and soak until they are almost double in size, soft and spongy.
-
Add rose water when they have cooled
slightly.
-
Allow to cool completely and serve at room
temperature or slightly chilled.
