Ingredients

Method

For the syrup:
• 450 g sugar
• 3 cups water
• 2 T rose water
For the miky drops:
• 100 g full cream milk powder
• 2 T self-raising flour
• 2 t semolina
• 2 T ghee (clarified butter)
• 4 T milk
• Oil, for deep frying

Method

Ingredients

To make the syrup, place sugar and water in a large, heavy-based pan. Stir over low heat until the sugar dissolves. Turn up the heat and boil for 3 minutes. Stir in the rose water and keep warm.

For the milky drops, in a bowl, mix together milk powder, flour, semolina and ghee. Add milk and mix to a soft dough.

Roll into small balls. Heat oil in a large pan and fry balls until light golden brown. Remove with slotted spoon and place them in warm syrup.

When all the balls have been fried, bring the syrup to a boil and remove from heat immediately. Allow to cool.

Serve chilled or at room temperature as friandise with coffee after dinner.

Cook's note: Ghee (clarified butter) is available at Woolworths, or make your own ghee at home.