- 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
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 wark 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 from some of the larger supermarkets (Clover brand), or make your own ghee at home.