Ingredients

Method

• 400 g cake flour
• 1½ t baking powder
• ½ t bicarbonate of soda
• 2 T semolina
• 1 t spice mix or ground cardamom
• 1 x 397 g can condensed milk
• 1 T ghee, plus extra for frying
• desiccated coconut, for rolling
For the syrup:
• 3 cups water
• 500 g sugar
• a splash rose-water

Method

Ingredients

1.Sift all the dry ingredients together and mix well. Slowly add the condensed
milk and shape into fingers. Deep-fry in the ghee in a wok until golden brown.

2. To make the syrup, mix the sugar, water and rose-water and reduce over a low heat until syrupy. Using a fork dip, each fried finger into the syrup, then roll in coconut.

Find more Indian recipes here. 

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Annette Klinger