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Method:
Put the milk powder, flour and baking
powder in a bowl. Add the butter or margarine and rub in with the
fingertips. Make a well in the centre and add the egg and milk. Mix to
a soft but not sticky dough and knead until smooth. Divide into 16
pieces and roll into smooth balls in the palm of the hand. Deep-fry in
hot oil for 5 minutes until a deep golden brown. Drain on kitchen
paper (paper towels).
Put the sugar in a heavy-based pan with the water and the cardamom
pods. Heat gently, stirring, until the sugar dissolves, then bring to
the boil and cook for 10 minutes. Remove from the heat and add the
sponge balls. Leave to cool, then add the rose water. Soak for at
least 3 hours before serving.
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