½ cup all-purpose flour, sifted
1 cup mawa or khoya (solidified milk), grated or well crumbled
A pinch of soda biocarbonate
Ghee or oil, as needed
Pistachio slivers, to garnish
FOR THE SYRUP
1 ½ cups sugar
2 ½ cups water
¼ tsp cardamom powder
8-10 saffron strands
For the syrup, place the ingredients in a deep saucepan and bring to the boil. Reduce heat to medium-high and boil until slightly sticky. Keep aside.
For the balls, mix the flour, mawa and soda bicarbonate and knead to form a smooth dough. Grease your palms with ghee and divide the dough into 15-16 equal balls, ensuring there are no cracks. If that is difficult, then add some milk to the dough.
Heat ghee or oil in a deep pan. Slide in 5-6 balls at a time and fry on medium-low heat until golden brown. Remove and drain on a kitchen towel. Repeat with the remaining balls.
Reheat the syrup until warm. Gently place all the balls in it. Soak for 1-2 hours, garnish and serve.