Ingredients
- 250g khoya (mawa)
- 3 tbsp plain flour
- 1 tsp baking powder
- 2 tbsp warm milk
- Oil for deep frying
- For syrup:
- 400g sugar
- 400ml water
- 6 cardamom pods, crushed
- 1 tbsp rose water
- 1 tsp kewra water
Step-by-Step Instructions
1
1. Make syrup: dissolve sugar in water with cardamom over medium heat. Simmer 10 mins. Add rose and kewra water. Keep warm.
2
2. Crumble khoya into a bowl. Add flour, baking powder and enough warm milk to make a soft, smooth dough.
3
3. Divide into 20 equal portions. Roll each into a smooth ball with no cracks.
4
4. Heat oil to 150°C (lower than you think). Fry on medium-low heat, stirring constantly, for 8-10 mins until deep brown.
5
5. Drain briefly and drop immediately into warm syrup. Soak at least 2 hours before serving.
👨🍳 Chef's Notes
Frying temperature is critical. Too hot and they will be raw inside. Keep the oil at 150°C and be patient — they need a full 8 minutes.
