Indian Syrup Balls
ready in 2 h. 26 min.
Heat the sugar with 1 l water in a pan and boil for 5 minutes until the sugar has dissolved. Add the rose water, stir briefly and set aside.
Crush the cardamon seeds with a pestle and mortar. Heat the milk. Place the milk powder, flour, baking powder, cardamom and ghee in a bowl and mix with the fingertips. Gradually add the warm milk and mix all the ingredients thoroughly to make a firm, smooth dough.
Shape 2cm balls from the dough. The dough is ideal if very little sticks to the fingers. If it is too dry, knead in a little more milk.
Heat the oil in a karahi or a broad-based pan. It should not be too hot, so that the dough balls cook very slowly. Lower the balls into the oil using a skimmer and fry for approx. 10 minutes until golden brown, turning them occasionally with the skimmer. To test whether they are done, take one ball out and place it in the syrup. If it does not collapse after 2 minutes, they are done.
Remove the balls from the oil, drain briefly and place in the syrup for 1-2 hours until they are macerated. They may be sprinkled with coconut flakes or pistachios and served cold or lukewarm with the syrup.