Prep Time approx 1 hour
1 cup full-fat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon semolina flour
Pinch of baking powder
2 tablespoons ghee (clarified butter)
6 1/2 tablespoons heavy cream
Vegetable oil, for frying
1 cup Vanilla Sugar
1 cup water
6 drops Rose Flower Water
1/2 cup sweetened coconut flakes
1. Sift together the milk powder, flour, semolina, and baking powder in a medium mixing bowl. Pour in the ghee and cream and hand-knead to a soft dough. Cover and set aside for 20 to 30 minutes.
2. Heat the oil, 3 inches deep, to 300 degrees in a heavy-bottomed frying pan. If you don't have a thermometer, drop a small piece of dough in the oil. If the dough bubbles immediately, the oil is ready. Line a sheet pan with paper towels. Divide the dough into 18 equal portions and roll into balls. Fry 6 to 8 balls at a time, turning frequently, until cooked through, 4 to 5 minutes. Remove with a slotted spoon and drain on lined baking sheet.
3. Make the syrup, bring the Vanilla Sugar, water, and Rose Flower Water to a boil over high heat in a pot large enough to hold the fried balls. Remove from heat and add the fried balls to the syrup. Cover and let it sit until the fried balls are completely soaked in the syrup, about 15 minutes. Place the coconut flakes in a large bowl. Remove the fried balls from the syrup with a slotted spoon and toss them in the coconut flakes. Store in the refrigerator for up to 1 week. Serve at room temperature.
Recipe from Vikas Khanna's "Flavors First: An Indian's Chef's Culinary Journey"
Photo courtesy of www.freestockphotos.com