Back to 16 servings dough 1 cup milk powder, full-fat, not nonfat 0.33 cup all-purpose flour, sifted 2 tbsp semolina, optional, for a softer texture 0.25 tsp baking soda, exact measure; too much cracks the balls 0.25 tsp baking powder, optional 1 tbsp ghee, melted, softened 1 tbsp plain yogurt, or 3/4 tbsp lemon juice 0.25 cup warm milk, add gradually, 3 to 5 tbsp total frying 2 cups oil or ghee, for deep frying, about 2 inches deep syrup 1.5 cups sugar 2 cups water 4 green cardamom pods, lightly crushed saffron threads, a small pinch, optional 1 tsp rose water, added off the heat garnish pistachios, chopped, for garnish
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1 Step 1: Boil the sugar, water, cardamom and saffron over medium heat, stirring until the sugar dissolves, then simmer 8 to 10 minutes until slightly sticky. Switch off the heat, stir in the rose water, and keep the syrup warm.2 Step 2: Whisk the milk powder, flour, semolina, baking soda and baking powder together in a bowl. Rub in the ghee until crumbly.3 Step 3: Mix the yogurt into the warm milk, then add it gradually to the dry mixture, bringing it together into a soft, smooth dough. Do not knead; mix only until combined and free of cracks.4 Step 4: Cover the dough and rest it for 10 minutes. Oil your palms and roll the dough into 16 smooth, crack-free balls, about the size of a small walnut, keeping them covered.5 Step 5: Heat the oil over medium heat until a small test piece of dough sizzles and rises slowly without browning. Lower the heat to medium-low.6 Step 6: Add the balls gently in small batches without crowding. Fry, turning and stirring constantly, for about 6 to 8 minutes until evenly golden brown and cooked through.7 Step 7: Drain the fried balls on paper towels, then add them hot (not simmering) to the warm syrup. Cover and let them soak 1 to 2 minutes on low heat, then rest for at least 2 hours, turning them occasionally.8 Step 8: Garnish with chopped pistachios and serve warm or at room temperature.getsaucepan.com/r/e00d0197-f6f0-5117-8688-62510dd6bc35
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