Average: 3.4 (136 votes)


  • 440 g (2 cups) caster sugar
  • 1 tbsp rosewater
  • 2 tsp ground cardamom
  • pinch of saffron threads
  • 200 g milk powder
  • ¼ tsp baking powder
  • 50 g plain flour
  • 3 tsp melted ghee
  • ⅓ cup (80 ml) milk
  • vegetable oil, for frying
  • rose petals, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 45 minutes

To make sugar syrup, place the caster sugar, 500ml water and rosewater in a saucepan over low heat and stir until the sugar dissolves. Increase the heat to high, add the cardamom and saffron, then bring to the boil and cook for 5 minutes. Remove saucepan from the heat and set aside.

Combine the milk powder, baking powder and plain flour in a bowl. Add the ghee and mix well. Add the milk and knead to form a pastry-like dough. Using your hands, divide the dough into 25 pieces and roll into small balls.

Fill a saucepan one-third full of vegetable oil. Heat oil to 150°C and, working in batches, fry the balls for 3 minutes or until golden-brown and floating to the surface. The balls will double in size during the cooking process. Remove from the oil, immediately place in a bowl with the sugar syrup and soak for 45 minutes or until glossy. Serve garnished with rose petals.


Photography by Tom Donald


As seen in Feast magazine, November 2014, Issue 26.