I have rarely come acrosss anyone who doesn’t like these wonderful pieces of soft , pillow of sweetness dunk in sugar syrup. Some like it warm, some like it cold but everyone relish it.
This is my daughter’s favourite sweet and I always thought it to be most difficult dessert. But once, I saw Chef Ranveer Brar make it and I finally thought to give this dish a try.
After many tries I did manage to get it perfect. It turned out so soft, tasty and awesome that I made it again and again . The best part it’s made in 10 mins. It’s a fail proof recipe. So come let’s fall in love with this dish again and make it . Trust me it’s easier than any cake, cookie or halwa .
- 9 tbsp Milk Powder
- 3.5 tbsp Maida
- 1.5 tbsp Sooji
- 2 tbsp Milk
- 2 tbsp Yogurt
- 1 tsp Ghee
- 1/2 tsp Baking Soda
- Ghee to fry
For making the sugar syrup
- 1 .5 cup Sugar
- 2 cups Water
- Few strands of Kesar
- Start by making sugar syrup. Take sugar and water in a sauce pan and gently bring it to a boil. Keep stirring so that the sugar is dissolved completely. Once you see that there are no more sugar crystals left, switch off the heat. Add Kesar strands and stir.
- In a kadhai, add ghee for frying and keep on low flame so it gets mildly heated.
- In a mixing bowl, mix together Milk Powder, Maida, Sooji and Baking Soda.
- To this add milk and yogurt and bring it together. It will be a sticky dough but keep mixing everything together.
- Add ghee to bring everything together as a soft dough. If u feel it’s sticky, don’t add any more flour or sooji. Just knead it lightly with ghee in ur hands.
- Make small balls and roll them between your palms to get a smooth textured balls. They will swell to double their size in sugar syrup. So, keep them small. I made 16 balls from this quantity.
- Keeping the flame on low, fry them till they turn golden-brown. Keep them stirring gently so that they get a uniform colour.
- Once they are done, take them out and drop them in the warm sugar syrup.
- Let them soak in the sugar syrup for 15-20 minutes at least before serving.