|Granulated sugar||18 Ounce|
|Oil||2 Tablespoon (Hot)|
|Syrup||1 Cup (16 tbs)|
|Rose essence||2 Drop|
|Dry milk powder||3 Ounce|
|Flour||2 1⁄4 Ounce|
|Baking powder||1⁄4 Teaspoon|
|Castor sugar||2 1⁄4 Ounce|
|Fat-free cottage cheese||6 Ounce|
Mix powdered milk and cottage cheese thor- oughly together.
Add sifted flour and castor sugar (each equal to one-quarter of the com- bined weights of the powdered milk and cottage cheese) and the baking powder.
Knead very thoroughly together.
Form into balls the size of walnuts.
Leave for a while till they swell.
Fry in hot oil (not overheated - first try one â€” they must be golden in colour, not dark when cooked; if oil is too hot, first re- move it from the heat before continuing).
Then soak the cooked balls in the cold syrup for at least three hours, or preferably over- night.
Remove them from the syrup and bring the syrup to the boil again, adding the rose essence.
Now add the balls and boil till' they are soft; i.e.
till the syrup has penetrated.
Serve in the syrup.
If some are left over, boil them again the next day before serving â€” as before, but add- ing a little water to the syrup before boiling if it is too thick.