About this recipe

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Recipe highlight

Why you’ll love it

Bakery-style results at home with pantry milk powder ⚡

Ingredients

• Syrup
• 🍬 Sugar: 300 g (1½ cups / 10.6 oz)
• 💧 Water: 360 ml (1½ cups / 12 fl oz)
• 🌿 Green cardamom pods, lightly crushed: 4
• 🌸 Rose water: 5 ml (1 tsp / 0.17 fl oz)
• 💛 Saffron threads (optional): a pinch
• Dough
• 🥛 Milk powder (full-fat): 150 g (1½ cups / 5.3 oz) dairy
• 🌾 All-purpose flour: 30 g (¼ cup / 1.1 oz) gluten
• 🔺 Baking powder: 2 g (½ tsp)
• 🌿 Ground cardamom: 0.5 g (¼ tsp)
• 🧈 Melted ghee: 30 g (2 tbsp / 1 oz) dairy
• 🥛 Milk, room temp (as needed): 90–110 ml (6–7 tbsp / 3.0–3.7 fl oz) dairy
• For frying
• 🛢 Neutral oil or ghee, for deep frying dairy

Preparation

• Syrup: Combine sugar, water, cardamom (and saffron, if using). Simmer 5–6 min until lightly syrupy; turn off heat and stir in rose water. Keep warm, not boiling.
• Dough: Mix milk powder, flour, baking powder, and cardamom. Rub in melted ghee. Add milk gradually to form a soft, crack-free dough; rest 5 min.
• Shape: Lightly oil your palms. Pinch walnut-size pieces (12–14 total) and roll perfectly smooth balls.
• Fry: Heat oil/ghee to 150–160°C (300–320°F). Fry gently, stirring, until evenly deep-golden (7–8 min). Avoid high heat.
• Soak: Drain and place immediately into warm syrup. Soak 30–60 min until plump.
• Serve warm or at room temperature (optional pistachio garnish).

Timing details

Nutrition

Estimated values per serving.

Tips & variations

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