- 8 tablespoons whole milk powder
- 3 tablespoons self-rising flour (or 3 tablespoons all-purpose flour with 1/8 teaspoons baking powder and pinch salt)
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1 tablespoon clarified butter, or softened unsalted butter
- 2 to 3 tablespoons ice water
- 4 cups ghee, or clarified butter, for frying
- ROSE WATER SYRUP:
- 4 cups water
- 2 cups sugar
- 5 cardamom pods , smashed
- 2 tablespoons rose water
- Into a bowl, sift the milk powder, flour, baking soda, and cardamom together. Rub in 1 tablespoon of the clarified butter or butter until coarse crumbs start to form. Add 2 tablespoons of water and work to make a firm yet elastic dough, adding only slightly more water as needed. With lightly oiled hands, shape into 20 balls, the size of marbles.
- In a large wok or saute pan, heat the clarified butter to 220 degrees F. Add all of the balls and gently fry, carefully turning with a wooden spoon, until golden brown, about 14 minutes.
- To make the Rose Water Syrup: In a medium saucepan, combine the water, sugar, and cardamom. Bring to a simmer and cook, stirring until the sugar is dissolved. Remove from the heat and add the rose water. Set aside until ready to add the milk balls.
- Carefully transfer the fried milk balls with a slotted spoon to the warm rose water syrup. Let sit for 2 hours, then serve at room temperature.
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