|Melted ghee||3 Tablespoon|
|Condensed milk||15 Ounce (1 Large Tin)|
|Semolina||4 Ounce (115 Gram)|
|Baking powder||3 Teaspoon|
|Ground almonds||2 Ounce (55 Gram)|
|Self raising flour||1 Cup (16 tbs) (Enough To Make A Soft Dough)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Coconut||1⁄4 Cup (4 tbs) (For Coating)|
|Water||3 Cup (48 tbs)|
|Sugar||3 Cup (48 tbs)|
|Ground cardamom||1 Pinch|
|Rose water||1 Teaspoon|
Whisk together the ghee, eggs and the condensed milk.
Add the semolina and mix everything else together.
Make a soft dough like a biscuit dough with just enough flour.
Cover with a cling film and chill in the fridge for an hour or so.
Meanwhile make the syrup by boiling all the ingredients together until it is of medium consistency.
Remove dough from the fridge and take small cherry sized portion.
Roll between your palms into an almost oblong shape.
They will rise to almost 3 times their size so only small sizes are required.
Heat the oil and fry in a medium heat, turning frequently to avoid becoming over brown.
When they are all fried, dip in the syrup and allow to soak in for a little while.
Remove with a slotted spoon and roll in coconut.