Cuisine: Indian | Cooking time: 30 mins | Serving: 8-10 people


For the balls:
Milk powder – 160g
Oil – 2tbsp
Cardamom powder – 1 tsp
Plain flour – 2 tbsp
Baking powder – 1 1/2 tsp
Eggs – 3

For the syrup:
Water – 5 cups
Milk powder – 15 tbsp
Sugar – 2 cups
Cardamom powder – 1 tsp
Crushed nuts – 1 /2 cup

For the balls
In a clean, dry bowl mix together all the dry ingredients.

Break one egg at a time and mix well into a dough. Pour oil and knead well. You will get a sticky dough, which is the right texture.
Note: Using your hands to knead is best. The dough should be sticky and moist. Stiff dough would make very hard balls and too soft or runny will be difficult to shape.

Shape into round balls and flatten a bit. Keep the dough and the balls covered with moist tea towel at all times.

For the syrup
In a clean pan, mix milk powder with water and bring to a boil. Add sugar and let it boil until the syrup changes to a creamy color.
Note: you can adjust the milk powder – water ratio according to your taste.

Lower the flame so the milk syrup is gently simmering and sprinkle cardamom powder. Now add the balls gently and cook covered for about 3-5 mins.

The balls become very soft after coooking, make sure not to stir in rigouresly or you make break them. Switch off the flame and let them cool.

Sprinkle crushed nuts generously and refrigerate for about 4 to 5 hours to chill

Serve chilled.


10. July 2013 by Sadaf Ansari
Categories: Dessert, Ramadan | Tags: , | Leave a comment

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