Step by step

Method

5 steps

1. 1

   Make the syrup first so it's ready when the balls come out of the oil. In a saucepan, simmer 1½ cups (300 g) sugar, 1½ cups (360 ml) water, and 4 lightly crushed green cardamom pods for 8–10 minutes until slightly thickened and syrupy (it should coat a spoon lightly, not turn into candy). Stir in 1 teaspoon rose water or ½ teaspoon vanilla if using. Keep the syrup warm on the lowest heat.

2. 2

   In a bowl, mix 1 cup (110 g) milk powder, ¼ cup (30 g) flour, and ¼ teaspoon baking powder. Rub in 2 tablespoons ghee or melted butter until the mix looks like damp sand. Add whole milk 1 tablespoon at a time (you'll need about 3–5 tablespoons) until a soft, smooth dough forms — it should feel like soft playdough, not sticky wet. Rest 5 minutes.

3. 3

   Pinch off pieces and roll into 16 smooth balls with no cracks or seams. Cracks will open and burst in the oil, so take an extra second to roll them tight.

4. 4

   Heat 2–3 inches of oil or ghee in a deep pan to medium-low — about 300–320°F. A tiny scrap of dough should rise slowly with gentle bubbles, not furiously. Fry the balls in batches, turning often, until deep golden brown all over, 5–8 minutes. Drain on a rack or paper towel for 30 seconds.

5. 5

   Slide the hot balls into the warm syrup. Soak at least 1–2 hours (overnight is even better) so they drink in the syrup and turn soft and spongy through the center. Serve warm or at room temperature. You want soft, syrup-soaked balls that are golden outside and tender inside — not pale doughy centers or hard, dry fried dough.