29th February 15:09
Makes 12 rounds
1 1/2 cups water
1 cup sugar
1/2 teaspoon rose essence
1/2 cup nonfat dry milk powder
2 tablespoons all purpose flour
1/4 teaspoon cardamom, ground
1/8 teaspoon baking soda
1 tablespoon ghee, melted
1 1/2 tablespoons plain yogurt
Heat water and sugar to boiling point in small saucepan. Reduce heat
to medium. Cook uncovered for 4 minutes, stirring occasionally. Remove
from heat. Stir in rose essence.
Mix milk powder, flour, ground cardamom and baking powder in small
bowl. Add butter (ghee). Rub mixture between palms of hands about 1
minute until mixture is coarse.
Add yogurt, 1 teaspoon at a time, mixing by hand or spoon, until
mixture starts to come together to form a slightly sticky dough. Knead
in bowl about 1 minute or until smooth.
Shape dough into 6-inch log. Divide into 12 equal pieces. Roll each
piece into a ball. Set aside.
Heat oil in large pot or use deep fryer to 325°F. Fry balls 1 to 2
minutes, turning occasionally, until golden brown. Remove, drain and
place in bowl.
Pour syrup over balls. Cover and let stand at room temperature at
least 2 hours but no longer than 4 hours.
Cover and refrigerate.