Ingredients:

• 350 gms – khoya
• 200 gms – Paneer
• 65 gms – plain flour (1/8 cup)
• 600 gms – Sugar
• 4 cups – water
• 1/2 tsp – Cardamom powder
• 1 tbsp – Milk if required
• Ghee for deep frying

Method:

1. Make syrup of sugar and water.
2. Mash, grate or crumble khoya and paneer together.
3. Add cardamom powder, flour and knead well till smooth.
4. If too dry, add a little milk. Form a soft dough.
5. Make small balls out of dough, rolling lightly between palms.
6. The balls should be half the size of ping pong balls.
7. Heat ghee till slightly smoking. Cool for 3 minutes.
8. Add some balls, and allow them to rise before putting back on heat.
9. Fry on low heat, till dark brown all over.
10. Drain and dip into syrup.
11. Allow to soak till next batch is ready.
12. Repeat till all dough is exhausted.
13. Drain and transfer to serving dish.

Recipe courtesy of Saroj Kering